The Recipe Report

Corny Chili

2012-01-24T21:59:00.007-05:00

From: Here

Ingredients:
1 lb ground beef
1 small onion, chopped
1 can (16 oz) kidney beans, rinsed and drained
2 cans (14 1/2 oz) diced tomatoes, undrained
1 can (11 oz) whole kernel corn, drained
3/4 cup picante sauce
1 Tbsp chili powder
1/4 to 1/2 tsp garlic powder

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the beans, tomatoes, corn, picante sauce, chili powder and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Serve with corn chips, sour cream and cheese if desired.

What I did differently from the recipe:
I only used one can of tomatoes, and I used salsa - is that the same thing as picante sauce??

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! There was almost nothing left of this meal. It was really delicious. Not too spicy, but just hot enough to keep the chill off from these winter months! Such an easy recipe and so easy to throw together. I'll definitely be making this one again!

Homemade Cream of Chicken Soup

2012-01-20T10:36:00.000-05:00

I was cooking a recipe last night and wanted to substitute cream of chicken soup for cream of mushroom... only to find that I didn't have any in the pantry! Well, I'd been wanting to make my own for some time anyway, so here was my chance.

I took a recipe from here and a recipe from here and put them together. Here is how mine turned out:

Ingredients:
1 Tbsp flour
3 Tbsp butter
1/2 cup chicken broth
1/2 cup milk
salt (to taste)
pepper (to taste)
garlic powder (to taste)
onion powder (to taste)
parsley (just a dash)

Melt the butter in a small saucepan over medium-low heat. When melted, whisk in the flour and continue whisking until smooth and bubbly. Remove from heat and slowly whisk in the chicken broth and milk. Return to heat and bring to a gentle boil, whisking constantly, until the soup thickens. Add in spices. Makes equal to one can of soup.

Easy peasy!!

Hearty Chicken and Noodle Casserole

2012-01-20T10:14:00.005-05:00

From: Good Housekeeping

Ingredients:
1 can Campbell's cream of mushroom soup
1/2 cup milk
1/4 tsp ground black pepper
1/4 cup grated Parmesan cheese
1 cup frozen mixed vegetables
2 cups cubed cooked chicken
2 cups medium egg noodles, cooked and drained
1/2 cup shredded cheddar cheese

Stir soup, milk, black pepper, grated Parmesan cheese, vegetables, chicken and noodles in 1 1/2-quart casserole dish. Bake at 400 degrees for 25 minutes or until hot. Stir. Top with cheddar cheese.

What I did differently from the recipe:
Stephen doesn't like cream of mushroom, so I usually substitute cream of chicken. I didn't actually have cream of chicken soup on hand, so I made some. Also, I didn't cook the noodles before putting them in with everything else. There was enough liquid, I felt, to cook them in the oven instead of doing it first. They did cook all the way through.

Verdict:
Well, I would give this recipe a thumbs down. But Stephen and Brianna (2 years old) gave it a thumbs up. It surprises me because Stephen really doesn't like to stray from foods he knows! I did not like the Parmesan flavor - I felt it was very strong. If it weren't for that I think I would like this recipe, but I have so many similar recipes to this that we do all like, it's not worth trying to figure out how to tweak this recipe. Like I said, half my family did enjoy it, so it still might be something you want to try for your family!

Lemon Cake

2012-01-19T17:50:00.001-05:00

From: Kraft Food & Family magazine

Ingredients:
1 package lemon cake mix
2 packages Jell-O lemon instant pudding
1 1/2 cups cold milk
1 tub (8 oz) cool whip

Prepare and bake cake mix as directed on package for 2 round cake layers (either 8 or 9 inch). Cool completely. Beat pudding mixes and milk with whisk for 2 minutes. Immediately spread over tops of cake layers. Stack cake layers. Frost with cool whip. Keep refrigerated.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! You can't get any easier than this, and this cake was delicious! Definitely recommend it!!

French Bread

2012-01-16T19:56:00.001-05:00

From: My bread machine manual

Ingredients:
9 1/2 oz water (1 cup + 3 Tbsp), 80 degrees
3 1/2 cups bread flour
1 1/2 tsp sugar
1 1/4 tsp salt
1 Tbsp butter, cut into 4 pieces
2 tsp active dry yeast OR 1 1/2 tsp fast rise yeast
1 egg white, slightly beaten (optional)
1 tsp water (optional)
poppy or sesame seeds (optional)

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer (usually liquid first, then dry ingredients, then butter around the sides, and yeast in a well in the middle). Cook on your bread machine's dough cycle. When it's done, pull it out and let it rest on a floured surface for 15 minutes.

Roll dough into a 15x12-inch rectangle. Roll up tightly from long side, seal and taper ends. Place seam side down on greased baking sheet sprinkled with cornmeal. Cover and let rise in warm, draft-free place for 45-55 minutes or until nearly double in size. With a sharp knife, make 3 or 4 1/4-inch deep diagonal cuts on top of loaf. Combine egg white with water and brush mixture on top of loaf (or you can use melted butter). Sprinkle with poppy or sesame seeds if desired.

Bake in preheated 375 degree oven for 40 minutes or until golden brown. Cool slightly before slicing.

What I did differently from the recipe:
I used butter instead of the egg white and water mixture. I baked it for about 20 minutes, then took it out of the oven and added cheese-garlic spread on top. I also then sliced at the diagonal slices deeper than 1/4-inch and put the spread inside the bread as well. I then baked it about 5-7 more minutes to finish it.

What I'll do differently next time:
I would put more of the cheese spread in between slices of the bread. I only did a few slices like that this time because we had never tried that recipe and didn't know how it would turn out, but we loved it.

Verdict:
Absolutely amazing thumbs up. This was SUCH an easy recipe - time consuming, but easy enough. The crust was crispy, the inside was soft, the cheese-garlic spread added an incredible flavor... I can't say enough about this bread. We will DEFINITELY be making this again in the future!

Cheese Garlic Bread Spread

2012-01-16T18:31:00.001-05:00

From: http://recipestoliveby.blogspot.com

Ingredients:
1/2-1 cup margarine
3 tsp chopped garlic
1/2 tsp garlic powder
1/8 tsp black pepper
1/4 cup Parmesan cheese
1 cup grated cheddar cheese

Microwave margarine in medium bowl for about 40 seconds or until about halfway melted. Mix in all ingredients using a fork. Spread mixture over bread. Place on baking sheet and bake for about 10 minutes at 450 degrees, until top is golden brown.

Mountain Dew Apple Dumplings

2012-01-13T22:11:00.002-05:00

From: Here

Ingredients:
3 large Granny Smith apples, peeled, cored, and sliced
2 (10 oz) cans crescent rolls
1 cup butter
1 cup brown sugar
1/2 cup sugar
1 tsp vanilla
1 tsp cinnamon (for sprinkling)
1 (12 oz) can of Mountain Dew

Preheat oven to 350 degrees. Butter a 9x13 dish and set it aside. Peel, core and slice apples. Unroll crescent rolls. Take one crescent roll and place one piece of apple at the bottom of the triangle. Roll up, enclosing the sides. Make sure the apple is completely sealed and enclosed. Continue doing this - if your apple slices are small, put a couple in. If your slices are too large you can cut them to size. Place dumplings in your pan. Make your sauce by combining butter, sugars, and vanilla in a saucepan on medium-high heat. Bring to a slight boil. Pour sauce over dumplings. Add Mountain Dew to the sides. Sprinkle cinnamon on top. Bake uncovered for 35 minutes.

What I did differently about this recipe:
I ended up only needing about 1 1/2 apples - I don't know if they were just really large or if my crescent rolls were on the small side because they were the Walmart brand. Also, I only used about half a can of Mountain Dew in the end because it seemed like there was a lot of liquid.

What I'll do differently next time:
Just the same things I did this time.

Verdict:
BIG thumbs up! We have a friend at church that makes apple dumplings all the time and his are the absolute best. So for me to say that I think these outshine his recipe is huge. Although there seemed to be a lot of liquid the dumplings were just crisp enough and not soggy, which is what I was afraid of. Not too sweet so I was able to have three and never heard any complaints from my sensitive teeth. :) I will definitely be making these again in the future!!

Glazed BBQ Meatballs

2012-01-13T22:02:00.002-05:00

From: ??

Ingredients:
1/2 cup Barbecue sauce
1/2 cup grape jelly
36 frozen meatballs, unthawed

Combine barbecue sauce and jelly in large saucepan. Heat until jelly melts.

Stir in meatballs. Simmer, covered, about 5 minutes until meatballs are heated through.

What I did differently from the recipe:
I have made these with all kinds of barbecue sauce - original, honey, tangy, etc. but I have never used anything other than plain grape jelly. I almost stepped out and used muscadine grape jelly tonight when I made them but I was scared what flavor it would be. Also, it always takes my meatballs closer to 10 minutes to really heat all the way through. I just use the plain frozen meatballs.

Verdict:
Thumbs up! This is such an easy, go-to favorite of mine! I've been making this recipe for years and can't believe I didn't have it on this blog. It's the type of recipe that you can make at the last minute and you pretty much always have at least the BBQ sauce and jelly on hand anyway. Definitely recommend this one for parties and appetizers!

Black Bean Soup

2012-01-12T12:39:00.002-05:00

From: Good Housekeeping

Ingredients:

1 Tbsp olive oil
2 medium carrots, chopped
2 cloves garlic, chopped
1 large onion, chopped
1 medium red pepper, chopped
2 tsp ground cumin
1/4 tsp crushed red pepper
Salt
2 cups water
2 cans black beans, rinsed and drained
1 can chicken broth
1/4 cup packed fresh cilantro leaves, chopped
1 Tbsp fresh lime juice

In a saucepot, heat oil on medium until hot. Add carrots, garlic, onion, and pepper; cook 12-15 minutes or until vegetables are lightly browned and tender, stirring occasionally. Add cumin, crushed red pepper, and 1/2 tsp of salt; cook 1 minute. Stir in water, beans, and broth; heat to boiling on medium-high. Reduce heat to low and simmer, uncovered, 15 minutes to blend flavors. Ladle 3 cups soup into blender and blend until pureed. Stir puree into soup in saucepot, heat through on medium. Stir in cilantro and lime juice.

What I Did Differently From the Recipe:
I didn't have any cilantro or lime juice so I totally omitted them which was probably a huge mistake.

What I'll do differently next time:
I would add the cilantro and lime juice, and maybe some salsa or something as well.

Verdict:
Neutral. I didn't think this was a great recipe. This isn't something I would normally make, but my mom makes black bean soup all the time and I love hers. She did say adding salsa would help this flavor.

Blackberry Freezer Jam

2012-01-04T16:19:00.004-05:00

From: Sure-Jell box

Ingredients:
3 cups crushed blackberries, about 6 cups whole blackberries
5 1/4 cups sugar
1 box Sure-Jell
3/4 cup water

Mash berries with a potato masher one cup at a time. Add sugar to crushed fruit. Stir and allow to sit for ten minutes. Put pectin and 3/4 C water into a sauce pan. Bring to a boil stirring constantly. Boil for one minute. Add mixture to berries and stir for about three minutes until sugar is dissolved. Pour into containers. Allow to sit at room temperature for 24 hours to set. Keeps in the refrigerator for about three weeks or up to a year in the freezer.

I was cleaning out our freezer and came across all these blackberries that we picked with my parents last year. I thawed them out yesterday and decided I had enough to make jam. I've never made freezer jam before, only "pantry" jam, so we'll see how this turns out. It certainly looks yummy! And how easy was that!

Penne Pasta Skillet

2012-01-04T13:44:00.002-05:00

From: Here

Ingredients:

1 lb. (450 g) extra-lean ground beef

1 jar (700 mL) pasta sauce

2 cups water

3 cups penne pasta, uncooked

1 cup Kraft Part Skim Mozzarella Shredded Cheese

Brown meat in large skillet on medium-high heat. Add pasta sauce and water; mix well. Stir in pasta. Bring to boil; cover. Simmer on medium heat 16-18 minutes or until pasta is tender; stir. Top with mozzarella; cook, covered, 1 minute or until melted.

What I did differently from the recipe:
Nothing, other than substituting venison for the beef.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! What an easy, straight-forward recipe with ingredients that everyone in my family likes! Even my hubby who isn't a fan of tomato sauce liked this recipe and even ate leftovers. :) I highly recommend this to someone who needs a quick dinner or doesn't want to have to think about dinner!

Butternut Squash Fries

2011-11-29T22:43:00.003-05:00

From: Here

Ingredients:
1 2-lb butternut squash, halved, peeled and seeded
salt

Preheat oven to 425. Peel the squash. Cut the squash into sticks like French fries, making sure it's seeded. Arrange on a baking sheet and sprinkle with salt. Bake for 20 minutes, turning halfway through baking. They are done with they are browning on the edges and crispy.

What I did differently from the recipe:
I drizzled them with a bit of olive oil, and then used Kosher salt and pepper on them. I also baked them in a 375 degree oven for about 30 minutes (I was cooking something else at the same time) and then broiled them about 2 minutes to get them crispy.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP! Mmmm, so good!! I only made one squash because I wasn't sure if we'd like them. When the whole plate was gone, Brianna was saying, "More fries??", Hunter was grunting, "Mmm! Mmm!" (i.e. "Feed me more!") and I was wishing I had another butternut squash sitting around. Yummy side dish that I'll be making more of in the future!

Butternut Squash Soup

2011-11-22T17:01:00.002-05:00

From: Here

Ingredients:
1 2-3 lb butternut squash, peeled and seeded
2 Tbsp butter
1 medium onion, chopped
6 cups chicken stock
Nutmeg
Salt and pepper

Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes. Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Stir and season with nutmeg, salt, and pepper. Serve.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Butternut squash is very sweet so this is a great sweet soup. Great when served just with crackers. Sorry no pictures but trust me, this is a great fall soup to try! And so easy!

Pumpkin Roll

2011-11-08T07:37:00.000-05:00

From: Southern Living

Ingredients:
Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 3-oz packages cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate coated pecan halves

Coat bottom and sides of a 15x10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15x10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice. Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges.

Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.

What I did differently from the recipe:
I used my own pumpkin puree and left out the nuts. I ran out of wax paper so I used nonstick aluminum foil and it worked perfectly.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I always wondered why I saved this recipe to try many years ago. Now I'm so glad I did. What a yummy recipe, and perfect for fall get-togethers! Although there are many ingredients it's probably mostly stuff you already have in your pantry. The only thing I needed to buy was the cream cheese and that was less than $2.00. Lots of steps to this recipe but nothing difficult. I highly recommend this yummy dessert/breakfast to anyone!!

French Toast - Overnight Baked

2011-11-05T15:56:00.003-04:00

From: My friend Portia

Ingredients:
1 1/2 c. firmly packed brown sugar
¾ c. melted butter
¼ c. + 2 TBS. light corn syrup
French bread loaf, appx. 17” long (cut into 15 – 1.5” slices)
4 large eggs
2 1/2 c. milk
1 TBS. vanilla extract
½ tsp. salt
5 TBS. sugar
2 tsp. cinnamon
1/4 c. butter melted (for topping)

Stir together 1st three ingredients in a saucepan over medium heat, stirring constantly approximately 5 minutes or until very bubbly. Pour mixture into a greased 9 x 13 baking dish. Immediately arrange 10 bread slices over mixture. Whisk together eggs, milk, vanilla & salt, gradually pour over bread slices. Cover & refrigerate at least 8 hours. Stir together sugar & cinnamon, sprinkle evenly over bread. Drizzle ¼ c. melted butter on top. Bake at 350 degrees for 50 minutes or until golden & bubbly. Let stand 10 minutes & serve.

What I did differently from the recipe:
I just used regular bread instead of french loaf bread.

What I'll do differently next time:
Not sure...

Verdict:
Neutral. I have to say, the tops were delicious. We love french toast. But there was like an inch of liquid on the bottom that never evaporated, so by the time the bread had soaked for 8 hours and then cooked for almost another hour, the bread was just mushy on the bottom layer. We like our french toast crispy, so this wasn't very appetizing to us. Not sure how I can fix this issue, or if I can. It might just be that some people like mushy french toast! Feel free to test this recipe and figure out the liquid part - like I said, the top part was very tasty!!

Nacho Potato Soup

2011-11-04T13:32:00.001-04:00

From: Taste of Home

Ingredients:
1 package au gratin potatoes
1 can whole kernel corn, drained
1 can diced tomatoes and green chilies, undrained
2 cups water
2 cups milk
2 cups cubed process American cheese
Dash hot pepper sauce, optional
Minced fresh parsley, optional

In a 3-quart saucepan, combine the contents of the potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer for 15-18 minutes or until potatoes are tender. Add milk, cheese, and hot pepper sauce if desired; cook and stir until the cheese is melted. Garnish with parsley if desired.

What I did differently from the recipe:
I couldn't find cubed process American cheese to save my life (only to find out later it is Velveeta) so I used a block of cheddar cheese and sliced it into the soup.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! A little spicy but a great taste! I knew I'd like it because my mom made it before and I got the recipe from her. I would definitely make this again in the future! Sorry, no pictures.

Chicken Pot Pie

2011-11-04T13:18:00.003-04:00

From: My Mom

Ingredients:
2-3 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth
1 can mixed vegetables, drained
1 cup flour
1 tsp baking powder
1 stick melted margarine
1 cup milk

Boil the chicken breasts until done. Shred or cut into small pieces and place in a 13x9 dish. In a bowl, mix the soups, broth and vegetables. Stir and pour over chicken. Mix together the flour, baking powder, margarine and milk. Pour over the chicken and soup mixture. Bake at 350 degrees for 40 minutes or until golden brown on top.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! (I assume.) I had actually never made this recipe and made it for a church member who is sick. I assume it turned out great because I have never had Mom's chicken pot pie that wasn't incredible. It is one of those comfort foods for me and I highly recommend it!!

Slow-Cooked Mac and Cheese

2011-11-04T12:56:00.003-04:00

From: Taste of Home

Ingredients:
1 package (16 oz) elbow macaroni
1/2 cup stick margarine, melted
2 eggs, beaten
1 can (12 oz) evaporated milk
1 can condensed cheddar cheese soup, undiluted
1 cup milk
4 cups shredded cheddar cheese, divided
1/8 teaspoon paprika

Cook macaroni according to package directions; drain. Place in a slow cooker; add margarine. In a bowl, combine the eggs, evaporated milk, soup, milk and 3 cups cheese. Pour over macaroni mixture; stir to combine. Cover and cook on low for 4 hours. Sprinkle with the remaining cheese. Cook 15 minutes longer or until cheese is melted. Sprinkle with paprika.

What I did differently from the recipe:
I just realized I only used 8 oz of elbow macaroni and didn't change anything else about the recipe. Look at that cheesy goodness!!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was such a good recipe. ALMOST as good as my Granny's homemade macaroni and cheese! Stephen didn't like it as much as this macaroni and cheese but he said it was because baking it makes it a little crisper on top and he likes that. I do too, but this is just so convenient to make ahead of time and so delicious! I wonder if I could put bread crumbs on top in the last few minutes to make it a little crispy? Highly recommend this recipe!

Zucchini Fritters

2011-11-04T12:50:00.004-04:00

From: An old email recipe newsletter

Ingredients:
5 Tbsp. Bisquick
1/4 tsp. salt
2 eggs, beaten
2 c. zucchini, grated
1/2 c. Parmesan cheese
1/8 tsp. pepper
2 Tbsp. butter (or more if needed)

Blend Bisquick, Parmesan, salt and pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm.

What I did differently from the recipe:
I accidentally shredded my zucchini instead of grating it. I think if I had grated it, Brianna would have eaten it, but the big shreds of zucchini really didn't look appetizing. Didn't bother me though!

What I'll do differently next time:
Grate it!

Verdict:
Thumbs up. Only Hunter and I really ate these and I thought they were good (although they did have a very strong salty flavor for some reason) but I probably won't make them again if half my family doesn't like them. I do strongly recommend them for people who like zucchini and things like potato pancakes, as they are a lot like those.

Chicken and Biscuits

2011-11-02T15:18:00.003-04:00

From: Kraft Foods magazine

Ingredients:
1 can condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 16-oz package frozen mixed vegetables, thawed
1 cup shredded mild cheddar cheese
1 cup baking mix
3 Tbsp milk

Heat oven to 375. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Add chicken, vegetables and cheese; mix. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until stiff dough forms. Drop by heaping tablespoonfuls into 6 mounds over chicken mixture. Bake 35 minutes or until biscuits are golden brown and chicken mixture is hot and bubbly.

What I did differently from the recipe:
I didn't use the whole bag of vegetables - maybe half the bag or a little more. My baking dish filled up really quickly after I put the chicken in! I only needed to cook mine about 30 minutes until it was done.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Such an easy recipe and I love chicken pie like this. I'm not even sure Stephen has ever eaten chicken pot pie in his life and he enjoyed this recipe. In my opinion this is a kid pleaser too, if your kids love vegetables as much as mine do. They don't really care for the chicken but I'm okay with that!! Will definitely make this again in future and highly recommend it to other people.

My apologies for the picture of leftovers - that's how quickly it went!

Honey Garlic Chicken

2011-11-01T13:42:00.003-04:00

From: Here

Ingredients:
1 1/2 - 2 lbs boneless, skinless chicken thighs
3 garlic cloves, smashed and chopped
1 tsp dried basil
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup honey

Use a 4-quart slow cooker (if using a 6-quart, this will cook faster. Check after 3 hours on high, 5 hours on low). Put the chicken into your cooker. In a small bowl, combine the rest of the ingredients, then pour evenly over the top. Cook on low for 6 hours or high for 3-4. Serve with basmati rice and steamed or roasted vegetables.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was a delicious flavor, and personally, I loved it poured over the rice. Three chicken breasts cooked perfectly in about three hours. This is an awesome crockpot recipe that I would highly recommend you trying!

K.C. Baked Beans

2011-10-31T11:12:00.003-04:00

From: Southern Living

Ingredients:
2 15-oz cans pork and beans, drained
1 Granny Smith apple, peeled and chopped
1 medium onion, chopped
3/4 cup barbecue sauce
1/2 cup firmly packed light brown sugar
1/4 cup golden raisins
1 tsp ground cumin
1/2 tsp ground red pepper
3 bacon slices, halved

Stir together first 8 ingredients in a lightly greased 2-quart baking dish; top evenly with bacon. Bake at 350 for one hour.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Use less barbecue sauce - maybe 1/2 cup instead.

Verdict:
Big thumbs up! Seriously, have you ever seen a baked bean recipe that had apples and raisins in it? I haven't. I loved these beans and my kids did as well (hubby didn't even attempt to eat them!) The only thing was I felt like there was too much barbecue sauce, but it didn't make it taste bad, I just used a slotted spoon to serve these beans. A recipe that I will definitely make again in the future!

Crockpot Barbecue

2011-10-29T21:33:00.003-04:00

From: Here

Ingredients:
6 lb. pork butt
1 18-oz bottle barbecue sauce
1 Tbsp. onion flakes
1/4 tsp. garlic salt
2 drops hickory liquid smoke
1/2 tsp. dry mustard
1 c. Coke
2-3 tsp. brown sugar

Cook the pork butt on low in the crock pot from noon until the next morning. Shred the meat and remove fat. Mix the remaining ingredients and add it to the shredded pork. Return all of this to the crock pot and cook 3 to 4 hours on low.

What I did differently from the recipe:
I didn't do anything that differently, but here's what I did. My pork butt (that keeps making me laugh) was just about 3.5 pounds. I didn't measure anything, just dumped all the ingredients in. I cooked the roast for six hours and didn't have time to shred it before adding all the ingredients. It didn't matter in the end.

What I'll do differently next time:
Nothing.

Verdict:
Major thumbs up! Stephen said he'd eat this once a week if I'd make it. I eat it on sandwiches, he doesn't, and it's great either way. I used KC Masterpiece BBQ sauce, flavor of Smoky Bourbon. Stephen dipped his in Budweiser honey BBQ sauce some and he said that was delicious too. He commanded me to not lose this recipe. I think we can call this one a winner. Highly recommend!

Smoked Sausage Soup

2011-10-06T22:34:00.002-04:00

From: Here

Ingredients:
1 lb cooked smoked sausage, sliced and halved
1 lb medium pasta shells
4 cups beef broth
2 cups water
2 8-oz cans tomato sauce
1 14.5 oz can diced tomatoes
2 cups frozen corn
2 large baking potatoes, sliced and halved
1 clove of garlic
1/2 tsp parsley
salt and pepper

In a large stock pot, pour in the broth and water and bring to a boil. Once it begins to boil stir in all remaining ingredients. This should simmer for 30 minutes or until the potatoes are soft.

What I did different from the recipe:
I used rotini pasta. I used red potatoes instead of baking potatoes. I left out the corn because all the corn I had on hand had butter added and I thought it would taste gross.

What I'll do differently next time:
Nothing.

Verdict:
Up in the air? I said I wasn't a big fan of this. But the four other people who tasted it said they loved it, and ate multiple bowls of it. Obviously it is a very easy recipe, which I love. I would recommend that you at least try it - looks like I'm the loner on not loving this recipe!

Corn Bread

2011-10-06T21:31:00.002-04:00

Ingredients:
2 cups corn meal
1 cup flour
1 Tbsp sugar
milk
4 tsp baking powder
1 egg
1 tsp salt

Combine dry ingredients; add egg and enough milk to make a thin batter. Pour in hot, well greased bread pans. Bake until brown in oven.

Verdict:
The only thing I did differently was halve this recipe. I used to make this recipe all the time when we first got married and I haven't made it in years. It's a great, simple, quick cornbread recipe. It's not dry, which is my main issue with cornbread. I think I probably use around 3/4 cup of milk, but I honestly just pour it until the batter is thin. I cook it on 400 degrees for 20 minutes and it's perfect. And I cook it in 8" cake pans. Try it, I think you'll like this recipe!

Italian Chicken and Veggies

2011-10-05T18:38:00.000-04:00

From: Not sure... I even made up that recipe title.

Ingredients:
4 oz whole wheat spaghetti, uncooked
1/4 cup Italian dressing
2 cloves garlic, minced
1/2 lb boneless skinless chicken breast, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup mozzarella cheese, divided
4 tsp grated parmesan cheese

Cook spaghetti as directed on package. Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5-7 minutes or until chicken is cooked through. Stir in tomatoes and half of the mozzarella cheese; cook 1-2 minutes or until heated through, stirring occasionally. Drain spaghetti, place on serving plate. Top with chicken mixture, remaining mozzarella cheese and the parmesan cheese.

What I did differently from the recipe:
I did use Italian dressing but I also used Catalina because I had some that needed to be use. Instead of regular chicken breasts, I used Perdue Italian Chicken Shortcuts that were in the freezer that needed to be used.

What I'll do differently next time:
Not sure.

Verdict:
Very good. This was not my favorite recipe of this kind, but it was probably my fault. At first my taste buds were really overwhelmed with the Italian chicken, Italian dressing and Catalina dressing. After a little bit I got used to it and it was very good. I still think I have so many other recipes like this that I like better that I probably won't make this again. But it's not because it wasn't tasty!

Ingredients:
4 oz whole wheat spaghetti, uncooked
1/4 cup Italian dressing
2 cloves garlic, minced
1/2 lb boneless skinless chicken breast, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup mozzarella cheese, divided
4 tsp grated parmesan cheese

Cook spaghetti as directed on package. Meanwhile, heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5-7 minutes or until chicken is cooked through. Stir in tomatoes and half of the mozzarella cheese; cook 1-2 minutes or until heated through, stirring occasionally. Drain spaghetti, place on serving plate. Top with chicken mixture, remaining mozzarella cheese and the parmesan cheese.

Homemade Caramel Dip

2011-10-04T09:26:00.003-04:00

From: Here

Ingredients:
1/2 cup butter
1 1/2 cups brown sugar
3/4 cup light corn syrup
1 14-oz can sweetened condensed milk
1 tsp vanilla
1/4 tsp ground cinnamon

In a 2-qt saucepan, melt butter on low heat. Add brown sugar, corn syrup, and milk, stirring to combine. Increase heat to medium. Stir constantly until mixture comes to a boil. (I used a metal spoon due to the heat). Remove from heat and whisk in the vanilla and cinnamon. Serve warm or cold as a dip, or drizzle over ice cream.

---------------------------------------------------
Just a few hours before Hunter's 1st birthday party on Saturday, I decided to buy some apples from "my" produce guy and then look for a yummy caramel dip online. I found this recipe and it was a HUGE hit. I am still chowing down on it - it saves as leftovers really well. This dip was just as good as any store-bought I've ever had... and SO EASY to make! Highly recommend!

Easy Cheesy Chili Dip

2011-10-04T08:45:00.002-04:00

From: Philadelphia Cream Cheese Box

Ingredients:
1 8-oz package cream cheese
1 10.5-oz can chili
1/2 cup shredded cheddar cheese
2 Tbsp chopped cilantro

Place unwrapped block of cream cheese on microwaveable plate; top with chili and cheese. Microwave on high 45 seconds to 1 minute, until cheese melts. Sprinkle with cilantro.

----------------------------------------------------
When we lived in Charleston, a girlfriend of mine gave me this recipe and I use it all. the. time. Usually I make the recipe as directed and then put it in a small crockpot to keep it warm. Trust me, this recipe will be the talk of the party. It's so simple and it's usually the first thing totally gone when I serve it. I love it with tortilla chips but it'll go with pretty much any kind of cracker. Or just by itself. Whatever.

P.S. I leave off the cilantro - not sure if it would really alter the flavor or not.

Cheesy Garlic Rolls

2011-10-04T08:02:00.002-04:00

Ingredients:
2 cups buttermilk baking mix (like Bisquick)
2/3 cup milk
1/2 cup shredded cheese (I use cheddar)
1/4 cup melted butter
1/4 tsp garlic powder

Combine Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake at 450 for 8-10 minutes. Combine butter and garlic. Brush on biscuits before removing from sheet.

What I did differently from recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. I used to make these all the time when we were first married and we loved them, but now they just taste kind of flat after using a bread machine. Don't get me wrong, the flavor is GREAT! But obviously, it's a quick bread - they don't rise or anything, so they're not fluffy. But if you cook them just right, they will still be soft. So if you need bread in an emergency for dinner, I would recommend these.

Cheesy Garlic Rolls

Ingredients:
2 cups buttermilk baking mix (like Bisquick)
2/3 cup milk
1/2 cup shredded cheese (I use cheddar)
1/4 cup melted butter
1/4 tsp garlic powder

Combine Bisquick, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop by spoonfuls onto ungreased cookie sheet. Bake at 450 for 8-10 minutes. Combine butter and garlic. Brush on biscuits before removing from sheet.

Cinnamon Rolls

2011-09-29T11:07:00.006-04:00

From: My bread machine's cookbook

Ingredients: (my bread machine is a 3-cup flour bread machine; if yours is too, this recipe should work for you)

3/4 cup milk
1 egg
3 cups bread flour
3 Tbsp sugar
1/2 tsp salt
4 Tbsp butter, cut into 8 pieces
2 tsp active dry yeast OR 1 1/2 tsp fast rise yeast

Filling:
1/3 cup melted butter
1/2 cup sugar
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup chopped nuts

Add milk and egg to bread pan. Add bread flour, 3 tablespoons sugar and salt to pan. Tap pan to settle dry ingredients, then level dry ingredients, pushing some of the flour mixture into the corners. Place pieces of butter around edges of pan on top of dry ingredients. Make a slight well in the center of dry ingredients and add the yeast. Place bread pan into oven chamber. Lock pan in place and close cover. Program your bread to the Dough setting. Start the bread machine. When dough is done (usually about 1 hour), remove dough, place on a floured surface. Knead dough about 1 minute, then let rest about 15 minutes.

Roll dough out into a rectangle, about 15x10 inches. Spread 1/3 cup melted butter over dough to within 1 inch of edges. Then sprinkle 1/2 cup sugar, the cinnamon, nutmeg and chopped nuts evenly over dough. Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll. With a knife, cut roll into 1-inch pieces. Place rolls into a greased 13x9 inch baking pan. Cover and let rise in warm, draft-free place until doubled, about 30-45 minutes.

Bake in preheated oven at 375 degrees for 20-25 minutes or until golden brown. Cool in pan for 10-15 minutes, then drizzle with icing made by combining 1 cup powdered sugar with 1-2 tbsp milk and 1/2 tsp vanilla. Blend until smooth. If too thin or thick, add more powdered sugar or milk until it's the consistency you want. Cut apart and remove from pan.

If you want to make them at night and have them in the morning, just let them rise and then refrigerate them. Take them out of the refrigerator 30 minutes before cooking and follow the rest of the recipe.

My rolls in the fridge last night:

My rolls this morning after being baked and iced:

Verdict:
Thumbs UP!! I didn't put any nuts in these because we don't like nuts, but I didn't change anything else. These took a while to make just waiting for the rising and stuff, but the actual "work" of the recipe was nothing. Stephen even said he would be happy if we never buy cinnamon rolls from the store again (which I'm too cheap to buy anyway, so that works!) Absolutely delicious and a must-make for us in the future!

Corn Chowder

2011-09-14T08:16:00.004-04:00

From: "From Soup to Nuts" cookbook

Ingredients:
1 can (1 lb) cream-style corn
2 cups milk
1 can (10 oz) condensed cream of mushroom soup
1/2 tsp salt
1/4 tsp hot pepper sauce
paprika

Empty can of corn into saucepan; add milk. Add soup; blend thoroughly. Bring to boiling point over low heat, stirring frequently. Just before serving, stir in salt and hot pepper sauce. Sprinkle with paprika.

What I did differently from the recipe:
I left out the sale and hot pepper sauce.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! You honestly can't get any easier than this. I opened the cans and my 2-year old poured them in, as well as the milk. Then the only work I had to do was stir! The soup was delicious - I love the blend of corn and mushrooms, and it definitely didn't taste like it was a 3-ingredient soup. I'll be making this again when I'm in a hurry!!

Peach Butter

2011-09-10T22:13:00.002-04:00

Mmmmmm.... soooooo glad I found this recipe on Smitten Kitchen! This is what my stovetop was up to all night long.

Ingredients:
4 pounds peaches
1 cup water
2 cups granulated sugar
Juice of one lemon (or about 3 Tbsp lemon juice from the squeeze bottle)

Peel your peaches. You can just peel them with a knife, or you can cut a small "X" in the bottom of each peach, dip them into boiling water for about 30 seconds and then cold water for a minute and the peelings will come right off.

Halve your peaches and remove the pits, then cut each half into quarters. You should have 8 chunks from each peach. Place peach chunks and water in a large pot and bring to a boil. Simmer until peaches are tender, about 15 to 20 minutes, stirring occasionally to ensure they cook evenly. You can then puree the peaches in a food processor, blender or with an immersion blender.

Return the peaches to the large pot, add the sugar and lemon juice and bring the mixture to a good strong simmer/gentle boil, cooking them at this level for 30 to 40 minutes, stirring occasionally in the beginning and more often near the end, as it thickens up and the fruit masses risk scorching on the bottom of the pot. (It actually took mine almost 50 minutes and even then it really didn't thicken until after I had turned off the heat.)

Let peach butter cool.

If you’re not canning it, keep it in an airtight container in the fridge. It should be good for at least two weeks. For example, I had just enough left over for my mom to snag some!

If you are going to can your peach butter:

First, sterilize your jars, either by boiling them in a large, deep pot of water (which should cover the jars completely) for 10 minutes or washing them in lots of hot soapy water, rinsing and drying the parts well and then place the jars only in a 200 degree oven for 20 minutes. Then, divide your hot piping hot peach butter between your jars, leaving a little room at the top. Wipe the rims clean with a dry towel and cover the jars with their lids. Submerge the jars in a large, deep pot of boiling water for 10 minutes, either in a removable basket or using tongs to dip and remove them. Let cool completely on towels, a process that can take overnight. If canned properly, the peach butter should last indefinitely at room temperature.

I was so fortunate. I cannot afford the "real" canning supplies. I had the jars and lids from my grandmother who did not have a use for them, a stockpot from my mom, and borrowed the canning basket from my friend Cindy. It turned out to be perfect and saved me a bunch of money. :)

This recipe is for my secret sister at church... but I still wanted to post it. Not sure if I can keep it a secret since I'm blogging about it though!!

One Dish Cinnamon Swirl

2011-09-06T10:58:00.004-04:00

From: Family Circle

Ingredients:
cooking spray
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 tsp salt
2 envelopes RapidRise Yeast
2/3 cup milk (120-130 degrees)
1/4 cup butter, melted
1 egg

Cinnamon mixture
3 Tbsp butter, softened
3/4 cup light or dark brown sugar
1 1/2 tsp ground cinnamon

Icing
1 cup powdered sugar
1 to 2 Tbsp milk
1 Tbsp butter, melted
1/2 tsp pure vanilla extract

Mix batter ingredients in a pre-sprayed 8x8 baking dish; let rest for 10 minutes. Combine cinnamon mixture in a small bowl by mixing with fork. Top batter evenly with cinnamon mixture; using fingers, poke topping thoroughly into batter. Bake by placing in a cold oven; set temperature to 350 degrees. Bake 25-30 minutes until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.

What I did differently from the recipe:
I halved the icing recipe.

What I'll do differently next time:
Same thing. I don't like a lot of sweetness on desserts like this!

Verdict:
Thumbs up! This was a fast, easy recipe. I admit, though, I didn't like mixing all the batter in my 8x8 pan. I guess they do that to save you dishes but it was irritating to me. Also, my cinnamon mixture wasn't crumbly, but I think that's my fault. My mixtures with butter and brown sugar never crumble correctly. But the fact is, it's a yummy recipe, especially right out of the oven!

One Dish Cinnamon Swirl

Ingredients:
cooking spray
1 1/2 cups all-purpose flour
1/4 cup sugar
1/4 tsp salt
2 envelopes RapidRise Yeast
2/3 cup milk (120-130 degrees)
1/4 cup butter, melted
1 egg

Cinnamon mixture
3 Tbsp butter, softened
3/4 cup light or dark brown sugar
1 1/2 tsp ground cinnamon

Icing
1 cup powdered sugar
1 to 2 Tbsp milk
1 Tbsp butter, melted
1/2 tsp pure vanilla extract

Mix batter ingredients in a pre-sprayed 8x8 baking dish; let rest for 10 minutes. Combine cinnamon mixture in a small bowl by mixing with fork. Top batter evenly with cinnamon mixture; using fingers, poke topping thoroughly into batter. Bake by placing in a cold oven; set temperature to 350 degrees. Bake 25-30 minutes until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.

Crescent Rolls

2011-09-05T21:22:00.004-04:00

From: Bread Maker's Cookbook

Ingredients:
3/4 cup + 3 Tbsp water, 80 degrees
3 cups bread flour
2 Tbsp dry milk
3 1/2 Tbsp sugar
1 tsp salt
3 Tbsp butter, cut into 6 pieces
2 tsp active dry yeast or 1 1/2 tsp fast rise yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer (usually liquid first, then dry ingredients, then butter around the sides, and yeast in a well in the middle). Cook on your bread machine's dough cycle. When it's done, pull it out and let it rest on a floured surface for 15 minutes.

Divide dough into four equal pieces. Roll each piece into a circle 1/4-inch thick. Cut each circle into 6 pie shaped wedges. Roll each wedge from wide end to narrow tip. Curve ends to form crescent. Place on greased cookie sheets about 1 inch apart. Cover and let rise until double in size, about 45 minutes to one hour. Brush with butter and bake in a preheated 350 degree oven for 15-20 minutes or until golden brown.

What I did differently from this recipe:
Well, first of all I am not gifted enough to know how to "curve ends to form crescent", but I am gifted enough to realize that does not affect the taste! So I didn't do that!

What I'll do differently next time:
I used yeast that expired about a month ago. I've been using it and it was fine, but for the dough, I think I should have used new yeast. The rolls didn't quite rise as high as I'd like them too, but they were still delicious.

Verdict:
Thumbs up! See ya later, Pillsbury! I thought these were great, and between myself and Brianna (2 years old) we ate probably 7 or 8, plus a couple of dinner rolls that I made just for funsies. What can I say, we like bread! I'll definitely be making these again! Oh yes, and I do realize they don't exactly look like Pillsbury, but you know what... that's okay!

Garlic Bread

2011-09-05T21:17:00.002-04:00

From: My breadmaker cookbook

Ingredients: (1 lb loaf)
3/4 cup water, 80 degrees
2 cups bread flour
2 tsp dry milk
2 tsp sugar
1 tsp salt
2 tsp dried parsley flakes
1-2 1/2 tsp (to taste) garlic powder
2 tsp, cut into 4 pieces of butter
1 1/2 tsp active dry yeast or 1 tsp fast rise yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer (usually liquid first, then dry ingredients, then put the butter pats in the four corners, then put the yeast in a well in the middle. Cook according to your bread machine's manual.

Ingredients (1 1/2 lb loaf)
1 cup + 2 Tbsp water, 80 degrees
3 cups bread flour
1 Tbsp dry milk
1 Tbsp sugar
1 1/2 tsp salt
1 Tbsp dried parsley flakes
1 1/2 - 3 tsp (to taste) garlic powder
1 Tbsp, cut into 4 pieces, of butter
2 tsp active dry yeast or 1 1/2 tsp fast rise yeast

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! Another hit with the bread machine! I made this one night when my sister and family came over for pizza, so no pictures were taken. I put in 2 tsp of garlic powder and it was perfect for me, but I do love my garlic. This is such a tasty bread for Italian night!!

Baked Penne

2011-08-31T21:16:00.000-04:00

From: Here

Ingredients:
1/2 lb ground beef
1/2 cup each, chopped onions and green peppers
1 jar (24 oz) spaghetti sauce
1 tub Philadelpha cooking creme, Italian cheese and herb
1 cup mozzarella cheese, shredded
3 cups cooked penne pasta

Heat oven to 350. Brown meat with vegetables in a large skillet. Stir in spaghetti sauce, 3/4 cup cooking creme and 1/2 cup mozzarella; cook and stir 2-3 minutes or until cheese is melted. Add pasta; mix lightly. Spoon into 2-qt casserole dish, top with remaining cooking creme and mozzarella. Cover. Bake 20 minutes or until heated through, uncovering after 15 minutes.

What I did differently from the recipe:
I honestly never read which cooking creme to used, and just realized it said to use Italian cheese and herb. I used Sante Fe because I thought I was supposed to. Alas!!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!!! This was incredible! I know I wasn't supposed to use the Santa Fe blend but it was such an awesome mixture of tastes! It was a little spicy, and the second plate I had, I ate all the pasta first, and then broke out the tortilla chips and used it as a dip! It was seriously so good. I will definitely be making this again!!

Quick Mushroom-Barley Soup

2011-08-30T21:23:00.000-04:00

From: All You

Ingredients:
2 Tbsp vegetable oil
1 onion, finely chopped
2 carrots, sliced
10 oz white or cremini mushrooms, sliced
1 cup pearl barley
1/2 tsp dried oregano
1/2 tsp dried thyme
3 cups chicken broth
salt and pepper

Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and saute until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute. Add chicken broth and 3 cups of water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was such a simple recipe, and the best kind - one I didn't have to buy anything for! It was great and we didn't even add salt or pepper to it. Definitely will make this again in the future.

Quick Mushroom-Barley Soup

Ingredients:
2 Tbsp vegetable oil
1 onion, finely chopped
2 carrots, sliced
10 oz white or cremini mushrooms, sliced
1 cup pearl barley
1/2 tsp dried oregano
1/2 tsp dried thyme
3 cups chicken broth
salt and pepper

Warm oil in a large saucepan over medium heat. Add onion and carrots and cook, stirring occasionally, until softened, about 8 minutes. Add mushrooms and saute until they release their liquid, about 5 minutes. Add barley, oregano and thyme and stir 1 minute. Add chicken broth and 3 cups of water and bring to a boil. Lower heat, cover and simmer until barley is tender, about 30 minutes. Season with salt and pepper and serve.

Cherry-Fudge Cake

2011-08-30T21:21:00.000-04:00

From: Southern Living

Ingredients:
1 package devil's food cake mix
1 (21 oz) can cherry pie filling
2 eggs
1 tsp almond extract
1 cup sugar
1/3 cup milk
5 Tbsp butter
1 cup semisweet chocolate morsels

Preheat oven to 350. Beat first 4 ingredients at low speed with mix 20 seconds; increase speed to medium, and beat 1 minute. Pour batter into a greased and floured 13x9 pan. Bake at 350 for 27-30 minutes or until done. Bring sugar, milk, and butter to a boil in a heavy saucepan over medium heat, stirring occasionally; boil 1 minute. Remove from heat; stir in chocolate morsels until melted and smooth. Quickly spread frosting over warm cake. Cool completely.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Very delicious, easy to make, and got better over the three days it took for us to eat it!

It's Back!

2011-08-22T19:39:00.001-04:00

My blog formatting is back!! I was hating how it was laying out my recipes but I couldn't figure out why my blog started doing it suddenly when I didn't make any changes to it. I guess Blogger did some update and some of my settings changed. It is back to normal now and should be easier for you to read! Thank God, I was so tired of the way it was formatting!

Cinnamon Oatmeal Raisin Bread

2011-08-22T18:30:00.004-04:00

From: Bread Maker's cookbook

Ingredients: (1 lb loaf)
7 1/2 ounces (7/8 cup + 1 Tbsp) milk
2 cups bread flour
1/2 cups oats, quick or old-fashioned
1 Tbsp brown sugar, packed
1 tsp salt
1 tsp ground cinnamon
1 Tbsp butter, cut into 4 pieces
1 1/2 tsp active dry yeast or 1 tsp fast rise yeast
1/3 cup raisins

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer (usually liquid first, then dry ingredients, then put the butter pats in the four corners, then put the yeast in a well in the middle. Raisins will be added after the first kneading cycle.) Cook according to your bread machine's manual, usually a "sweet bread" setting.

Ingredients: (1 1/2 lb loaf)
10 ounces (1 1/4) milk
3 cups bread flour
3/4 cups oats, quick or old-fashioned
2 Tbsp brown sugar, packed
1 1/2 tsp salt
1 1/2 tsp ground cinnamon
2 Tbsp butter, cut into 4 pieces
2 1/4 tsp active dry yeast or 1 1/2 tsp fast rise yeast
1/2 cup raisins

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Once again, I wish you could take pictures of smells. This smelled heavenly!! It is so delicious and again I say, I hope to never buy bread like this again! This is a definite yes for dessert options and breakfast options! YUM!

Old-Fashioned White Bread

2011-08-20T19:15:00.002-04:00

From: My bread maker's cookbook

Ingredients: (1 lb loaf)
6 oz (3/4 cup) milk
2 cups bread flour
1 Tbsp sugar
1 tsp salt
1 Tbsp butter, cut into 4 pieces
1 1/2 tsp active dry yeast or 1 tsp fast rise yeast

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Cook according to your bread machine's manual.

Ingredients (1 1/2 lb loaf)
9 oz (1 cup + 2 Tbsp) milk
3 cups bread flour
1 1/2 Tbsp sugar
1 1/2 tsp salt
2 Tbsp butter, cut into 4 pieces
2 tsp active dry yeast or 1 1/2 tsp fast rise yeast

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Make the larger loaf so I don't run out of bread so quickly!!

Verdict:
Thumbs UP! So easy and so scrumptious! I will definitely be making this again! I don't even want to make bread by hand again or even buy it from the store again...

Ravioli and Cheese Bake

2011-08-11T19:33:00.002-04:00

From: Kraft website

Ingredients:
16 oz spaghetti sauce
14 1/2 oz can of diced tomatoes, undrained
10 oz can beef broth
1/4 cup Italian dressing
2 9-oz packages refrigerated cheese-filled ravioli
1 cup shredded mozzarella cheese
2 Tbsp chopped fresh basil

Heat oven to 375. Combine first 4 ingredients in a 13x9 baking dish. Add ravioli, toss to coat. Cover. Bake 50 minutes or until ravioli is tender. Top with cheese; let stand 5 minutes or until melted. Sprinkle with basil.

What I did differently from the recipe:
I used 1 package of 13-ounce frozen ravioli instead of the refrigerated ravioli. Much cheaper.

What I'll do differently next time:
I'd like to try it with small ravioli (I used really large ravioli) or tortellini, just because I like the really small pasta like that but not to change the taste.

Verdict:
Thumbs up! What an easy recipe to throw together! It was really delicious and my house smelled incredible while it was cooking too. Not many leftovers for this recipe!

Pizza Dip

2011-08-11T15:06:00.002-04:00

From: Here

Ingredients:
8 oz softened cream cheese
pizza sauce
mozzarella cheese
chopped up pepperoni
any other pizza toppings you want

In an 8x11 casserole dish, spread 8 ounces of softened cream cheese over the bottom of the dish. Spread a layer of pizza sauce over the cream cheese. Sprinkle mozzarella cheese to cover the sauce. Top with chopped up pepperoni and any other toppings you want. Bake at 350 until cheese is bubbly.

What I did differently from the recipe:
I used an 8x8 dish because I didn't need a lot of this. I used Philadelphia Cooking Creme (original) instead of cream cheese. I used turkey pepperoni but it didn't matter.

What I'll do differently next time:
Cook at a higher temperature. It took 20-25 minutes for this to cook through. Brooke was with me and had cooked this before and said she always cooks hers at 425 degrees which would make it finish much faster. It was still delicious even though it was slow cooking. :)

Crispy Pasta For Two

2011-08-11T13:41:00.002-04:00

From: Ronzoni website

Ingredients:
8 oz Ronzoni Garden Delight angel hair pasta, uncooked
2 Tbsp olive oil
2 cloves finely chopped garlic
2 Tbsp chopped fresh parsley
1/2 tsp crushed red pepper flakes
1/2 tsp dried oregano leaves
2 oz each crumbled feta cheese, shredded Cheddar and grated Parmesan cheese
1/2 tsp salt

Cook pasta according to package directions; drain. In large skillet over medium heat, heat oil; add garlic. Cook 1 minute. Add pasta, tossing to coat with oil and garlic. Cook at high heat for 2 minutes. Add remaining ingredients; mix well in skillet. Cook 2 minutes; reduce heat to medium-high. Cover; cook 5 minutes or until golden brown. Flip and cover; cook 5 minutes or until golden brown.

What I did differently from the recipe:
I left out the feta cheese because I didn't have any in the house.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was perfect for me and Bri to eat on for lunch. I love crispy pasta so to me this was very tasty! The best thing was that I have all these ingredients all the time so I can easily throw this recipe together anytime. Definitely recommend!

Waffles

2011-08-01T15:04:00.000-04:00

Check out my post here about making and freezing waffles!

Popovers

2011-07-29T22:08:00.001-04:00

From: "Relish" magazine

Ingredients:
1 cup all-purpose flour
1/2 tsp salt
2 eggs
1 cup milk

Preheat oven to 450 degrees. Grease a 6-cup muffin or popover pan. Mix flour and salt together in a medium mixing bowl. Combine eggs and milk in a bowl, stirring with a whisk until blended. Add to flour mixture, stirring well with a whisk. Divide batter among prepared popover cups. Bake 15 minutes. Reduce heat to 350 degrees and bake 20 minutes. Do not open oven door during baking process. Serve immediately.

What I did differently from the recipe:
Nothing.

Verdict:
These popovers tasted like scrambled eggs...

Corn, Potato and Cheese Soup

2011-07-29T09:05:00.004-04:00

From: The Best Ever One Pot Cookbook

Ingredients:
2 shallots, finely chopped
8 oz potatoes, diced
4 Tbsp flour
2 Tbsp dry white wine
1 1/4 cups milk
11 oz canned corn kernels, drained
3/4 cup grated Swiss or Cheddar cheese
8-10 fresh sage leaves, chopped
1 3/4 cups heavy cream
fresh sage sprigs, to garnish

Croutons:
2-3 slices of day-old white bread
2 Tbsp olive oil

To make the croutons, cut the crusts off the bread slices, then cut the remaining bread into 1/4-inch squares. Heat the olive oil in a heavy-bottomed skillet and add the bread cubes. Cook, tossing and stirring constantly, until evenly colored. Drain the croutons thoroughly on paper towels and reserve.

Melt the butter in a large pan. Add the shallots and cook over low heat, stirring occasionally, for 5 minutes, or until softened.

Add the potatoes and cook, stirring, for 2 minutes. Sprinkle in the flour and cook, stirring, for 1 minute. Remove the pan from heat and stir in the white wine, then gradually stir in the milk.

Return the pan to the heat and bring to a boil stirring constantly, then reduce the heat and simmer. Stir in the corn kernels, cheese, chopped sage, and cream and heat through gently until the cheese has just melted.

Ladle the soup into warmed bowls, scatter over the croutons, garnish with fresh sage sprigs and serve.

What I did differently from the recipe:
I used onions instead of shallots, and substituted water for the wine.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love potato soups and corn soups, and cheese, so this was a tasty combination!! The croutons are definitely optional. I made just a few and they were good, but plain old crackers were delicious too. I would definitely make this again!

Baked Potato and Broccoli Soup

2011-07-12T20:07:00.003-04:00

I need some feedback - it takes me a long time to type up recipes, so I was thinking if I can just scan them it would save me a lot of time. How well can you see this recipe when you click to enlarge the picture? I'd like to know if this is something I can do or if I need to just continue posting the recipe. Thank you!

From: Southern Living

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I love potato soups and to have the added broccoli was just something else yummy! This was such an easy, straight-forward recipe so I definitely recommend it.

Italian Spinach and Chicken Skillet

2011-07-06T08:32:00.000-04:00

From: Taste of Home

Ingredients:
2 cups uncooked yolk-free whole wheat noodles
2 cups sliced fresh mushrooms
2 tsp olive oil
1 garlic clove, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
3/4 cup spaghetti sauce
2 cups cubed cooked chicken breast
10 oz frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese
1 1/2 tsp Italian seasoning
1/2 cup shredded mozzarella cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; saute 30 seconds longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally. Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.

What I did differently from the recipe:
I used canned spinach instead of frozen. Otherwise, I didn't change anything.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!! Whoa, this was so good. I just happened to pluck this recipe out of my "to try" pile. I had everything I needed (mushrooms frozen that I bought on discount a couple of weeks ago, spaghetti sauce leftover from lasagna that I had frozen, leftover teriyaki chicken breast I baked two nights ago) except the spinach. Then I got the spinach free today (after coupon and on sale) so it was just in the cards to make this! It was so. good. I know I used less chicken than the recipe called for and a bit more spinach but it really didn't matter. In fact, I almost wonder how this would taste as a dip... There is nothing I like more than a recipe that is so easy, quick, and straight-forward. A definite "do-again" for our household!!

Italian Spinach and Chicken Skillet

Ingredients:
2 cups uncooked yolk-free whole wheat noodles
2 cups sliced fresh mushrooms
2 tsp olive oil
1 garlic clove, minced
1 can (14.5 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
3/4 cup spaghetti sauce
2 cups cubed cooked chicken breast
10 oz frozen chopped spinach, thawed and squeezed dry
1/4 cup shredded Parmesan cheese
1 1/2 tsp Italian seasoning
1/2 cup shredded mozzarella cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil until tender. Add garlic; saute 30 seconds longer. Stir in the tomatoes, soup, spaghetti sauce, chicken, spinach, Parmesan cheese and Italian seasoning. Cook for 5-8 minutes or until heated through, stirring occasionally. Drain noodles; toss with chicken mixture. Sprinkle with mozzarella cheese.

Fudgy Brownies

2011-07-04T21:57:00.003-04:00

From: Better Homes & Gardens cookbook

Ingredients:
1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp baking soda
1/2 cup chopped nuts (optional)
1 recipe Chocolate-Cream Cheese Frosting (optional) (will follow recipe)

In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, grease an 8x8 or 9x9 baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating after each addition just until combined. Stir in the vanilla. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread the batter in the prepared pan. Bake in a 350 oven for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan. Cool on a wire rack. If desired, frost with Chocolate-Cream Cheese Frosting. Cut into bars.

Chocolate-Cream Cheese Frosting

In a saucepan melt 1 cup semisweet chocolate pieces over low heat, stirring constantly. Remove from heat; cool. In a small bowl stir together two 3-oz packages softened cream cheese and 1/2 cup sifted powdered sugar. Stir in melted chocolate until smooth.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! It was 9:15 at night when I suddenly began craving something sweet, so I popped open my cookbook to find a new brownie recipe. I had everything the recipe called for and it didn't look like it would take very long, so - score!! These were VERY yummy. I know Stephen prefers brownies from a box but I just love to make everything homemade. The frosting was fine but nothing spectacular - I'd be okay with no frosting or frosting from a can too. All in all, very good and I will be making these again!

Fudgy Brownies

Ingredients:
1/2 cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 tsp vanilla
2/3 cup flour
1/4 tsp baking soda
1/2 cup chopped nuts (optional)
1 recipe Chocolate-Cream Cheese Frosting (optional) (will follow recipe)

In a medium saucepan melt butter and unsweetened chocolate over low heat, stirring constantly. Remove from heat; cool. Meanwhile, grease an 8x8 or 9x9 baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1 at a time, beating after each addition just until combined. Stir in the vanilla. In a small bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nuts. Spread the batter in the prepared pan. Bake in a 350 oven for 30 minutes for 8-inch pan or 25 minutes for 9-inch pan. Cool on a wire rack. If desired, frost with Chocolate-Cream Cheese Frosting. Cut into bars.

Chocolate-Cream Cheese Frosting

In a saucepan melt 1 cup semisweet chocolate pieces over low heat, stirring constantly. Remove from heat; cool. In a small bowl stir together two 3-oz packages softened cream cheese and 1/2 cup sifted powdered sugar. Stir in melted chocolate until smooth.

"Never Fail" Yeast Rolls

2011-07-04T20:10:00.005-04:00

From: ?

Ingredients:
2 packages dry yeast
1 1/2 cup very warm water
4 cups flour, divided
1/4 cup sugar
1/3 cup oil
1 egg
1 1/2 tsp salt

Dissolve yeast and sugar in the warm water and let stand 5-10 minutes before stirring. Add oil; blend with mixer. Add egg; blend with mixer. Add 2 cups flour and salt; blend with mixer, then beat on high speed for two minutes. Add remaining two cups of flour and beat by hand. Cover the roll mixture. Let stand until doubled in bulk. This usually takes one hour. On floured surface, flour dough enough to handle it; roll mixture about a half inch thick and cut rolls. Put rolls, sides touching, on greased cookie sheet. Redo this until all dough is cut into rolls. Spray the cookie sheet with Pam. When you have all the rolls on the sheet, spray the tops of the rolls with Pam. Let rise for about one hour. Preheat oven to 400. Bake rolls for 12-15 minutes.

What I did differently from the recipe:
Nothing with the ingredients. But I have found the best way to get my dough to rise perfectly - I boil some water on the stove, and preheat the oven to 200. When it reaches 200 degrees, I turn the oven off, put the water on the bottom rack of the oven, and my bread on the top rack. It doubles very quickly this way and always works. Also, I put my rolls in muffin tins instead of a cookie sheet.

What I'll do differently next time:
Probably put them on a cookie sheet! Haha! They looked very funky coming out of the muffin tin. Of course it didn't change the flavor but definitely did not look pretty!

Verdict:
Thumbs up! What a yummy and great bread recipe! I think this would do great in a loaf pan. I am so glad I can finally make good bread!

Never Fail Yeast Rolls

Ingredients:
2 packages dry yeast
1 1/2 cup very warm water
4 cups flour, divided
1/4 cup sugar
1/3 cup oil
1 egg
1 1/2 tsp salt

Dissolve yeast and sugar in the warm water and let stand 5-10 minutes before stirring. Add oil; blend with mixer. Add egg; blend with mixer. Add 2 cups flour and salt; blend with mixer, then beat on high speed for two minutes. Add remaining two cups of flour and beat by hand. Cover the roll mixture. Let stand until doubled in bulk. This usually takes one hour. On floured surface, flour dough enough to handle it; roll mixture about a half inch thick and cut rolls. Put rolls, sides touching, on greased cookie sheet. Redo this until all dough is cut into rolls. Spray the cookie sheet with Pam. When you have all the rolls on the sheet, spray the tops of the rolls with Pam. Let rise for about one hour. Preheat oven to 400. Bake rolls for 12-15 minutes.

Crock of Potatoes

2011-07-02T21:04:00.002-04:00

From: Here

Ingredients:
3 sweet potatoes, peeled
1/4 cup brown sugar
1/8 cup butter, melted
1/2 tsp cinnamon
1/4 cup applesauce
1 Tbsp butter
1/4 cup pecan pieces

Cut potatoes into one-inch chunks and place in crockpot. Combine brown sugar, first measure of butter, cinnamon and applesauce in small bowl; blend and pour over potatoes. Cover crockpot and cook on low for 6-8 hours until potatoes are tender. When ready to serve, melt remaining butter in small skillet; add pecan pieces. Cook over low heat for 5-6 minutes. Sprinkle over sweet potatoes and serve.

What I did differently from the recipe:
The website actually allows you to change serving sizes, so it started off for 6 potatoes and I made it just 3. You can change it to whatever you like.

What I'll do differently next time:
Not sure.

Verdict:
Thumbs up! Well, these were very tasty. I love sweet potatoes and usually have an abundance of them around the house, but I'm always up for trying new recipes. I was intrigued by the applesauce in this recipe but honestly I could taste it, even just the small amount that is actually in the recipe, and I didn't care too much for it. The thing that made it better was the butter/pecan mixture added at the last minute. I normally would not put pecans on my sweet potatoes because I don't really like nuts, but I decided to do it just to step out of the box. Verdict? Delicious!! Oh my goodness, it melted in my mouth after that! I definitely recommend doing that part of the recipe! (P.S. Don't judge the ugly picture!!)

Crock of Potatoes

Ingredients:
3 sweet potatoes, peeled
1/4 cup brown sugar
1/8 cup butter, melted
1/2 tsp cinnamon
1/4 cup applesauce
1 Tbsp butter
1/4 cup pecan pieces

Cut potatoes into one-inch chunks and place in crockpot. Combine brown sugar, first measure of butter, cinnamon and applesauce in small bowl; blend and pour over potatoes. Cover crockpot and cook on low for 6-8 hours until potatoes are tender. When ready to serve, melt remaining butter in small skillet; add pecan pieces. Cook over low heat for 5-6 minutes. Sprinkle over sweet potatoes and serve.

Zucchini Cookies

2011-07-02T20:38:00.003-04:00

From: Tracey Garner

Ingredients:
1 cup sugar
1 cup brown sugar, packed tight
1 cup softened butter
1 tsp baking soda
2 large eggs, beaten
1 1/2 tsp vanilla
1 1/2 cup peeled and shredded zucchini (about 3 8" zucchinis)
1 cup chopped walnuts
6 oz chocolate chips
4 cups all-purpose flour

Preheat oven to 350 degrees. Put white and brown sugar in bowl. Add the softened butter and beat with a wooden spoon until the mixture is fluffy. Mix in baking soda and make sure it's evenly distributed. Beat the 2 eggs in a glass with a fork and then add them to your bowl. Add vanilla and mix thoroughly. Stir in zucchini and mix until zucchini is thoroughly incorporated. Add chopped nuts and chocolate chips. Mix well. Add the flour in one-cup increments, stirring after each addition. When all the flour has been added and stirred in, the resulting dough will be quite stiff. Drop by teaspoonfuls onto a cookie sheet that has been greased. Bake for 10-12 minutes or until lightly brown.

What I did differently from the recipe:
I left out the walnuts because I don't like nuts so much.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP!! These have been SO popular since I made them! They've been passed around church, restaurants, work, family, friends, children, adults... every single person who has tried them has simply raved about them. I made about 10 a day for almost a week until I ran out of batter, so I was able to share them with everyone. We get lots of zucchini so this is a fabulous way for us to use our zucchini! Best of all is the look on someone's face when they realize you are passing out... zucchini cookies!?!? :)

Zucchini Cookies

Ingredients:
1 cup sugar
1 cup brown sugar, packed tight
1 cup softened butter
1 tsp baking soda
2 large eggs, beaten
1 1/2 tsp vanilla
1 1/2 cup peeled and shredded zucchini (about 3 8" zucchinis)
1 cup chopped walnuts
6 oz chocolate chips
4 cups all-purpose flour

Preheat oven to 350 degrees. Put white and brown sugar in bowl. Add the softened butter and beat with a wooden spoon until the mixture is fluffy. Mix in baking soda and make sure it's evenly distributed. Beat the 2 eggs in a glass with a fork and then add them to your bowl. Add vanilla and mix thoroughly. Stir in zucchini and mix until zucchini is thoroughly incorporated. Add chopped nuts and chocolate chips. Mix well. Add the flour in one-cup increments, stirring after each addition. When all the flour has been added and stirred in, the resulting dough will be quite stiff. Drop by teaspoonfuls onto a cookie sheet that has been greased. Bake for 10-12 minutes or until lightly brown.

Pasta With Fresh Tomato and Corn

2011-06-20T12:02:00.003-04:00

From: Sandhills Farm 2 Table newsletter

Ingredients:
8 oz pasta
4 Tbsp olive oil
2 Tbsp red wine vinegar
1/2 cup corn kernels, cooked
4 tomatoes, chopped
1/2 cup chopped green onions
1 tsp dried basil
salt and pepper
Parmesan cheese

Cook pasta until al dente. Drain. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5-10 minutes. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil if desired.

What I did differently from the recipe:
Just tweaked it according to my tastes. I put more corn than it said, less tomatoes (I used about half a tomato) and more onions.

What I'll do differently next time:
Less onions! Yowza!

Verdict:
Neutral. It is totally my fault for adding so many onions. I love onions so much that I went way overboard adding them, and that combined with the vinegar just made it too bitter for me. I honestly think if I had put the recommended amount or less of the onions it would have been incredible. I mean, even with the flavor it had I still ate half of it, so it really didn't taste that bad! This would be an awesome side dish for summer parties.

P.S. I used my fresh tomatoes, corn, and onions all from the food co-op! Yummy!

Pasta w/ Fresh Tomato and Corn

Ingredients:
8 oz pasta
4 Tbsp olive oil
2 Tbsp red wine vinegar
1/2 cup corn kernels, cooked
4 tomatoes, chopped
1/2 cup chopped green onions
1 tsp dried basil
salt and pepper
Parmesan cheese

Cook pasta until al dente. Drain. Meanwhile, in a large bowl whisk together the olive oil, red wine vinegar, and dried basil. Add salt and pepper to taste. Stir in the tomatoes, corn kernels, and scallions. Let sit for 5-10 minutes. Toss pasta with tomato mixture. Sprinkle with grated parmesan cheese. Garnish with fresh basil if desired.

Baked Peaches

2011-06-18T09:18:00.003-04:00

From: Southern Living 1992 cookbook

Ingredients:
5-6 fresh peaches, peeled and sliced
1/2 cup flour
1/2 cup firmly packed brown sugar
1/8 tsp ground cinnamon
Dash of ground nutmeg
1/3 cup butter

Place peaches in a lightly greased 8-inch square baking dish; set aside. Combine flour and next 3 ingredients; cut in butter with a pastry blender until mixture is crumbly. Sprinkle flour mixture over peaches. Bake at 375 for 20-25 minutes. Serve with ice cream or whipped cream.

What I did differently from the recipe:
I halved the recipe.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up. Here's the deal - I don't like peaches. But in my opinion, you add enough brown sugar, cinnamon and nutmeg to anything - it'll taste good! We get a lot of peaches in our food co-op boxes, and while I do give a lot of the peaches away to people who will eat them, I want to eat more fruits and veggies in my daily diet, which means finding recipes for foods I don't necessarily like to eat alone. I made mine in a loaf pan which was perfect for the amount of peaches I had leftover (3) and I ate the whole thing for breakfast even though I'm pretty sure it's supposed to be a dessert. If you like peach crisps or peach cobblers you'll definitely like this easy recipe!

Baked Peaches

Ingredients:
5-6 fresh peaches, peeled and sliced
1/2 cup flour
1/2 cup firmly packed brown sugar
1/8 tsp ground cinnamon
Dash of ground nutmeg
1/3 cup butter

Place peaches in a lightly greased 8-inch square baking dish; set aside. Combine flour and next 3 ingredients; cut in butter with a pastry blender until mixture is crumbly. Sprinkle flour mixture over peaches. Bake at 375 for 20-25 minutes. Serve with ice cream or whipped cream.

Chicken Soup with Rice and Barley

2011-06-16T07:28:00.002-04:00

From: Automatically Light cookbook
No pictures because I couldn't find my camera!

Ingredients:
4 (5-oz) chicken breasts, bone-in, skin removed
1 cup carrots, coarsely chopped
2 cups onion, coarsely chopped
3 cups chicken broth, defatted
4 cups water
2 chicken bouillon cubes
1/2 tsp pepper
1/2 cup long-grain white rice
1/4 cup medium barley
1 tsp dried thyme leaves

Place chicken breasts, bone side up, in the slow cooker. Add remaining ingredients through pepper. Cook on low for 7-8 hours or until a fork pierces meat easily. Remove chicken and vegetables. Puree vegetables in a blender or food processor. Skim all fat from broth. Bone chicken and cut into small pieces. Return broth and pureed vegetables to the slow cooker and add rice, barley and thyme. Cover and cook on high for about 1 hour and 15 minutes or until the rice and barley are very tender. Add chicken during the last 15 minutes.

What I did differently from the recipe:
I used boneless chicken breasts, but that's the only difference.

What I'll do differently next time:
I would probably add some more vegetables, probably either squash or zucchini at the very least.

Verdict:
Thumbs up! This was a very yummy recipe. The vegetables added a great subtle flavor, which is why I'd like to sneak extra vegetables in there the next time! This recipe is definitely a keeper.

Chicken Soup with Rice and Barley

Ingredients:
4 (5-oz) chicken breasts, bone-in, skin removed
1 cup carrots, coarsely chopped
2 cups onion, coarsely chopped
3 cups chicken broth, defatted
4 cups water
2 chicken bouillon cubes
1/2 tsp pepper
1/2 cup long-grain white rice
1/4 cup medium barley
1 tsp dried thyme leaves

Place chicken breasts, bone side up, in the slow cooker. Add remaining ingredients through pepper. Cook on low for 7-8 hours or until a fork pierces meat easily. Remove chicken and vegetables. Puree vegetables in a blender or food processor. Skim all fat from broth. Bone chicken and cut into small pieces. Return broth and pureed vegetables to the slow cooker and add rice, barley and thyme. Cover and cook on high for about 1 hour and 15 minutes or until the rice and barley are very tender. Add chicken during the last 15 minutes.

Weeknight Enchiladas

2011-06-11T19:40:00.002-04:00

From: Southern Living Weeknight cookbook

Ingredients:
1 lb ground chuck
1 small onion, chopped
1 (10-oz) can tomato soup, undiluted
1 (10-oz) can mild enchilada sauce
8 (7 or 8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided

Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9 inch baking dish. Pour remaining meat mixture over tortillas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. If desired, serve with sour cream and olives.

What I did differently from the recipe:
I used "medium" enchilada sauce instead of mild, which made me nervous because I don't like stuff that is very spicy. But it was great, and not too hot.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! I have been putting off making this recipe but I have no idea why. It was SO EASY, fast, and it was delicious! It didn't really taste to me like the enchiladas I get at Mexican restaurants (which I love) but seriously, these were so good. I will definitely be making these again.

Weeknight Enchiladas

Ingredients:
1 lb ground chuck
1 small onion, chopped
1 (10-oz) can tomato soup, undiluted
1 (10-oz) can mild enchilada sauce
8 (7 or 8 inch) flour tortillas
2 cups shredded Cheddar cheese, divided

Cook beef and onion in a large skillet over medium-high heat until meat is browned, stirring until it crumbles; drain and return to skillet. Stir soup and enchilada sauce into meat mixture. Spread 1/4 cup meat mixture onto each tortilla; sprinkle tortillas evenly with 1 cup cheese. Roll up tortillas; place, seam side down, in a greased 13x9 inch baking dish. Pour remaining meat mixture over tortillas. Cover and bake at 350 for 20 minutes. Uncover and sprinkle with remaining 1 cup cheese; bake 5 more minutes or until cheese melts. If desired, serve with sour cream and olives.

If you want to freeze: Make the sauce and the enchiladas. Put the sauce in the enchiladas as normal and arrange them in the baking dish. Place the remaining sauce in an airtight container instead of pouring it over the enchiladas. Cover dish with plastic wrap and foil. Use within 2 months.

To use from frozen: Thaw sauce in fridge overnight. Preheat oven to 450. Pour sauce over enchiladas and sprinkle with cheese; cover with foil. Bake 30 minutes. Uncover, bake about 10-15 minutes.

Grilled Chicken BLT

2011-06-08T19:56:00.002-04:00

From: Lawry's Website

Ingredients:
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1/2 cup Lawry's Original Seasoned Salt Marinade, divided
1/4 cup mayonnaise
4 Kaiser or other crusty rolls, toasted
8 slices cooked bacon
1 medium tomato, sliced
4 lettuce leaves

Place chicken in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, mix mayonnaise and 2 Tbsp of the remaining marinade in small bowl. Refrigerate until ready to serve. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium heat 6-7 minutes per side or until cooked through, brushing with remaining 2 Tbsp marinade. Spread mayonnaise mixture evenly on rolls. Top with chicken, bacon, tomato, and lettuce.

What I did differently from the recipe:
I quartered it because I was just making one sandwich for myself.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Delicious! I don't normally add anything to my BLT - I think it is perfect just the way it is. But I got some Lawry's marinade in the mail today and this recipe looked so good I just wanted to go ahead and whip it up! Actually, I got some seasoned salt from Lawry's as well so I made homemade french fries (got a 5-lb bag of potatoes at the store today for $1.00!!!) and made them with seasoned salt instead of sea salt. Yummy!!

Grilled Chicken BLT

Ingredients:
4 boneless, skinless chicken breast halves (about 1 1/4 lbs)
1/2 cup Lawry's Original Seasoned Salt Marinade, divided
1/4 cup mayonnaise
4 Kaiser or other crusty rolls, toasted
8 slices cooked bacon
1 medium tomato, sliced
4 lettuce leaves

Caramel Apple Pudding Cake

2011-06-07T17:48:00.004-04:00

From: Better Homes and Gardens cookbook

Ingredients:
2 cups thinly sliced, peeled tart cooking apples, such as Granny Smith or Rome Beauty
3 Tbsp lemon juice
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup raisins or cherries
1 cup flour
3/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup milk
2 Tbsp butter, melted
1 tsp vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 Tbsp butter

Grease a 2-quart square baking dish. Arrange apple slices in the bottom of dish; sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins.

In a large bowl combine flour, brown sugar, baking powder, and baking soda. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in pecans. Spread the batter evenly over the apple mixture. In a small saucepan combine the caramel topping, water, and the one tablespoon butter; bring to boiling. Pour mixture over batter in baking dish. Bake in a 350 oven about 35 minutes or until center is set. While warm, spoon cake, apples, and caramel mixture from bottom of dish into dessert bowls, If desired, serve with ice cream.

What I did differently from the recipe:
Did not use "cooking" apples. I only used a palm-full of pecans because I don't really like pecans.

What I'll do differently next time:
I think I would make less of the caramel mixture that you pour over the cake. It made a TON and did make it a little soupy. Probably half of that would suffice.

Verdict:
Thumbs up! Oh, this smelled so good coming out of the oven. When will someone invent a way to put smells on computers!? It was delicious. The "soupy" part did not bother me one bit. It is definitely sweet, but man it was good!

Caramel Apple Pudding Cake

Ingredients:
2 cups thinly sliced, peeled tart cooking apples, such as Granny Smith or Rome Beauty
3 Tbsp lemon juice
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/4 cup raisins or cherries
1 cup flour
3/4 cup packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/2 cup milk
2 Tbsp butter, melted
1 tsp vanilla
1/2 cup chopped pecans or walnuts
3/4 cup caramel ice cream topping
1/2 cup water
1 Tbsp butter

Grease a 2-quart square baking dish. Arrange apple slices in the bottom of dish; sprinkle with lemon juice, cinnamon, and nutmeg. Top evenly with raisins. In a large bowl combine flour, brown sugar, baking powder, and baking soda. Add milk, the 2 tablespoons melted butter, and vanilla; mix well. Stir in pecans. Spread the batter evenly over the apple mixture. In a small saucepan combine the caramel topping, water, and the one tablespoon butter; bring to boiling. Pour mixture over batter in baking dish. Bake in a 350 oven about 35 minutes or until center is set. While warm, spoon cake, apples, and caramel mixture from bottom of dish into dessert bowls, If desired, serve with ice cream.

Sausage and Pepper Baked Ziti

2011-06-01T22:02:00.000-04:00

From: Womans Day

Ingredients:
8 oz uncooked ziti rigati pasta
2 tsp oil
1 medium red bell pepper, chopped
2 cubanelle peppers, chopped
1 medium onion, chopped
12 oz spicy or sweet Italian sausage (4 links)
1 cup part-skim ricotta
1 1/2 cups shredded part-skim mozzarella
1/4 cup grated Parmesan
1/4 cup chopped parsley
2 cups marinara sauce (from a 24- or 26- oz jar)

Heat oven to 400. Cook pasta in a large pot of lightly salted water as package directs for al dente or firm texture. Meanwhile, heat oil in large nonstick skillet over medium heat. Add peppers, onion and sausage; cook 6 minutes or until sausage is browned. Remove from heat; cut sausage into slices.

Mix ricotta, 1 cup mozzarella, 3 Tbsp Parmesan and the parsley in large bowl. Drain pasta; toss with cheese mixture, sausage mixture and 1 cup marinara sauce. Pour pasta mixture into a 2-qt shallow baking dish. Spoon remaining sauce on top; sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 20 minutes or until bubbly.

What I did differently from the recipe:
I didn't have any tubed pasta so I just used what I had on hand. I left out the cubanelle peppers because they weren't at the one grocery store I was headed to today, and I wasn't about to go all over town looking for them. I used kielbasa instead of sweet Italian sausage, so I added juice from my minced garlic and a little fennel seed to sweeten it. Basically what I'm saying is I changed everything about this recipe. Just kidding!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! What a yummy recipe! Although I'd be interested to test different flavors of sausage and pepper in here, it was so good just the way I made it this time, so I hate to mess with it at all! Highly recommend!

Sausage and Pepper Baked Ziti

Ingredients:
8 oz uncooked ziti rigati pasta
2 tsp oil
1 medium red bell pepper, chopped
2 cubanelle peppers, chopped
1 medium onion, chopped
12 oz spicy or sweet Italian sausage (4 links)
1 cup part-skim ricotta
1 1/2 cups shredded part-skim mozzarella
1/4 cup grated Parmesan
1/4 cup chopped parsley
2 cups marinara sauce (from a 24- or 26- oz jar)

Heat oven to 400. Cook pasta in a large pot of lightly salted water as package directs for al dente or firm texture. Meanwhile, heat oil in large nonstick skillet over medium heat. Add peppers, onion and sausage; cook 6 minutes or until sausage is browned. Remove from heat; cut sausage into slices. Mix ricotta, 1 cup mozzarella, 3 Tbsp Parmesan and the parsley in large bowl. Drain pasta; toss with cheese mixture, sausage mixture and 1 cup marinara sauce. Pour pasta mixture into a 2-qt shallow baking dish. Spoon remaining sauce on top; sprinkle with remaining mozzarella and Parmesan. Bake, uncovered, 20 minutes or until bubbly.

Mini Cherry Cheesecakes

2011-05-31T21:56:00.000-04:00

From: Cherry Cheesecake Murder by Joanne Fluke

Ingredients:
2 8-oz packages softened cream cheese
3/4 cup sugar
2 eggs
1 tbsp lemon juice
1 tsp vanilla
24 vanilla wafer cookies
24 cupcake liners
1 can cherry pie filling, chilled

Line two muffin pans with cupcake liners. Put one vanilla wafer cookie in the bottom of each cupcake paper, flat side down. So easy a 2-year old can do it!

Mix the cream cheese with the sugar until blended. Add the eggs one at a time, beating after each addition. Then mix in the lemon juice and vanilla, and beat until light and fluffy. Spoon the batter into the muffin tin. Bake at 350 for 15-20 minutes. Cool on wire racks. Place three cherries on each cheesecake and divide the juice equally among them. Refrigerate for 4 hours before serving.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Best recipe ever!! I am a cheesecake addict, so these are heaven to me because it's cheesecake without all the drama of a springform pan. YES! I used vanilla wafer cookies from the dollar store, so you definitely don't need name-brand for these. I was worried because they looked like they'd be a little small but once everything chilled and solidified it was perfect. This recipe only made about 18 for me, though, so I was able to put 4 cherries on each one and still have leftover pie filling. It took just about the 20-minute mark for mine to cook all the way through, so do watch that.

Mini Cherry Cheesecakes

Ingredients:
2 8-oz packages softened cream cheese
3/4 cup sugar
2 eggs
1 tbsp lemon juice
1 tsp vanilla
24 vanilla wafer cookies
24 cupcake liners
1 can cherry pie filling, chilled

Line two muffin pans with cupcake liners. Put one vanilla wafer cookie in the bottom of each cupcake paper, flat side down. Mix the cream cheese with the sugar until blended. Add the eggs one at a time, beating after each addition. Then mix in the lemon juice and vanilla, and beat until light and fluffy. Spoon the batter into the muffin tin. Bake at 350 for 15-20 minutes. Cool on wire racks. Place three cherries on each cheesecake and divide the juice equally among them. Refrigerate for 4 hours before serving.

Sweet and Sour Stir-Fry

2011-05-29T16:23:00.003-04:00

From: Light Cooking Cookbook

Ingredients:
1 tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut into strips
1 can (8 oz) sliced water chestnuts, drained
1 cup red bell pepper strips
1/4 cup chopped onion
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp white vinegar
1 can (8 oz) pineapple chunks packed in juice, undrained
1/4 tsp ground ginger
1/4 tsp salt
1 3/4 tsp Equal or 6 packets Equal or 1/4 cup Equal Spoonful
1 package (6 oz) frozen pea pods

Heat oil in wok or skillet. Add chicken; cook until chicken is no longer pink, 5 to 6 minutes. Remove and set aside. Add water chestnuts, pepper and onion to wok; cook until vegetables are tender, 3 to 4 minutes, stirring constantly.
Combine cornstarch, soy sauce and vinegar in small bowl; stir to dissolve cornstarch. Add pineapple with juice, ginger and salt. Add to vegetable mixture; cook until sauce thickens, 2 to 3 minutes, stirring constantly. Stir in Equal.
Add pea pods and chicken; cook until pea pods and chicken are heated through, 2 to 3 minutes.

What I did differently from the recipe:
I only used about 1/2 lb of chicken. I omitted the water chestnuts because I didn't have them on hand. I used about 1/3 cup of sugar instead of the Equal. I used fresh peas from our local food co-op instead of the frozen variety.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! I have made a variety of sweet and sour chicken before that I loved but Stephen didn't. Also, I didn't like having green peppers in it. I really liked this recipe, with the red pepper instead and the crunch of the pea pods. I don't really remember the taste of the other recipe but this was definitely delicious. I served it over rice because I just have to have rice with stir-fry.

Sweet and Sour Stir-Fry

Ingredients:
1 tbsp vegetable oil
1 lb boneless skinless chicken breasts, cut into strips
1 can (8 oz) sliced water chestnuts, drained
1 cup red bell pepper strips
1/4 cup chopped onion
2 tbsp cornstarch
2 tbsp soy sauce
1 tbsp white vinegar
1 can (8 oz) pineapple chunks packed in juice, undrained
1/4 tsp ground ginger
1/4 tsp salt
1 3/4 tsp Equal or 6 packets Equal or 1/4 cup Equal Spoonful
1 package (6 oz) frozen pea pods

Heat oil in wok or skillet. Add chicken; cook until chicken is no longer pink, 5 to 6 minutes. Remove and set aside. Add water chestnuts, pepper and onion to wok; cook until vegetables are tender, 3 to 4 minutes, stirring constantly. Combine cornstarch, soy sauce and vinegar in small bowl; stir to dissolve cornstarch. Add pineapple with juice, ginger and salt. Add to vegetable mixture; cook until sauce thickens, 2 to 3 minutes, stirring constantly. Stir in Equal. Add pea pods and chicken; cook until pea pods and chicken are heated through, 2 to 3 minutes.

Tangy Oven-Fried BBQ Chicken

2011-05-27T19:52:00.003-04:00

From: Light Cooking cookbook

Ingredients:
1 cup flour
1 Tbsp each garlic powder, onion powder and poultry seasoning
6 boneless, skinless chicken breast halves
1/2 tsp salt
cooking spray
1 can Healthy Choice Recipe Creations Tomato with Garden Herbs Condensed Soup
1/2 cup chopped onion
1/4 cup each Worcestershire sauce and packed brown sugar
2 Tbsp cider vinegar

In a large bowl, combine flour, garlic powder, onion powder and poultry seasoning. Season chicken with salt. Coat chicken pieces with flour mixture and place on foil-lined baking sheet sprayed with vegetable cooking spray. Bake chicken at 350 for 20 minutes.

Meanwhile, in small saucepan, combine soup, onion, Worcestershire sauce, brown sugar and vinegar; bring to a boil over medium heat. Reduce heat to low; simmer 10 minutes. Baste chicken generously with 1 cup sauce, reserving remaining sauce. Continue baking 20 minutes or until no longer pink in center. Serve with remaining sauce for dipping.

What I did differently from the recipe:
First of all, I halved the recipe because I wasn't making that much chicken. I didn't have "poultry seasoning" technically but I did have some Montreal Chicken (McCormick Grillmates) seasoning that I used. I just used plain tomato soup. And I substituted white vinegar for the cider vinegar because I was out of cider vinegar.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was very delicious and super easy to make! I don't make barbecue stuff a lot because Stephen's not a huge fan, but I am! This had such a great flavor and I loved the slight crunch of the onions. I used small chicken breasts so they were absolutely falling apart after just 30 minutes. Deeeelicious!

Tangy Oven-Fried BBQ Chicken

Ingredients:
1 cup flour
1 Tbsp each garlic powder, onion powder and poultry seasoning
6 boneless, skinless chicken breast halves
1/2 tsp salt
cooking spray
1 can Healthy Choice Recipe Creations Tomato with Garden Herbs Condensed Soup
1/2 cup chopped onion
1/4 cup each Worcestershire sauce and packed brown sugar
2 Tbsp cider vinegar

In a large bowl, combine flour, garlic powder, onion powder and poultry seasoning. Season chicken with salt. Coat chicken pieces with flour mixture and place on foil-lined baking sheet sprayed with vegetable cooking spray. Bake chicken at 350 for 20 minutes. Meanwhile, in small saucepan, combine soup, onion, Worcestershire sauce, brown sugar and vinegar; bring to a boil over medium heat. Reduce heat to low; simmer 10 minutes. Baste chicken generously with 1 cup sauce, reserving remaining sauce. Continue baking 20 minutes or until no longer pink in center. Serve with remaining sauce for dipping.

Strawberry-White Chocolate Muffins

2011-05-24T20:25:00.004-04:00

From: Betty Crocker website

Ingredients:
1 egg
2 cups Bisquick
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 Tbsp vegetable oil
1 cup raspberries (I substituted strawberries)

Heat oven to 400. Grease bottoms of muffin tin or place baking cups in each muffin cup. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown. Cool 5 minutes; remove from pan.

What I did differently from the recipe:
Substituted strawberries because I had some I needed to use. Also, instead of using baking chips I used chocolate chips. They melt faster but the taste is the same.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Ooh, these looked and smelled delicious and definitely lived up to that. The combination of strawberries and white chocolate is just divine, but it's not overwhelmingly sweet either. I love muffins anyway, so I'm always glad to add a new muffin recipe! Do take note - I know my strawberries melted into mush in the muffin tins so I kept thinking the bottoms of the muffins weren't cooking. But I did mine about 18 minutes and taste tested a couple just to be sure (ahem) and they were definitely done all the way through. So don't fear that, just tear open one or two to be sure but then have faith! (Oh, please pay no attention to the bad picture, it doesn't do justice!)

Strawberry White-Chocolate Muffins

Ingredients:
1 egg
2 cups Bisquick
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 Tbsp vegetable oil
1 cup raspberries (I substituted strawberries)

Heat oven to 400. Grease bottoms of muffin tin or place baking cups in each muffin cup. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Tomato And Cheese Pasta

2011-05-24T07:21:00.000-04:00

Ingredients:

1 cup uncooked small tube pasta

1 small onion, chopped

2 garlic cloves, minced

1 Tbsp olive oil

1 can (14 ½ oz) Italian diced tomatoes

½ tsp dried basil

½ tsp dried oregano

¼ tsp sugar

¼ tsp pepper

¼ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Cook pasta according to package directions. In a small saucepan, sauté onion and garlic in oil until tender. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Drain pasta; stir into saucepan.

Transfer to a greased 1-qt baking dish. Top with cheeses. Bake, uncovered, at 375 for 10-15 minutes or until cheese is melted.

What I did differently from the recipe:

Well, I used the pasta I had on hand, and I needed to use some of my fresh tomatoes so I made my own diced tomatoes instead of using canned. That's about it though!

What I'll do differently next time:

I'm not sure what I'd do differently. I'd try to tone down the juice from the tomatoes though. There was too much juice in the final product, I thought - probably my fault.

Verdict:

Neutral. It definitely wasn't bad, but there was nothing about it that stood out. I wouldn't make this again unless I figured out something to add to it. Maybe some sausage or tofu? That actually sounds good...

Tomato and Cheese Pasta

Ingredients:

1 cup uncooked small tube pasta

1 small onion, chopped

2 garlic cloves, minced

1 Tbsp olive oil

1 can (14 ½ oz) Italian diced tomatoes

½ tsp dried basil

½ tsp dried oregano

¼ tsp sugar

¼ tsp pepper

¼ cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

Transfer to a greased 1-qt baking dish. Top with cheeses. Bake, uncovered, at 375 for 10-15 minutes or until cheese is melted.

Help!!

2011-05-12T12:45:00.000-04:00

I need some feedback... after I post on my computer the whole recipe looks like this:

1 1/2 tbsp cookie dough 1 tsp salt 1 cup milk

instead of:

1 1/2 tbsp cookie dough

1 tsp salt

1 cup milk

I have to format my entire post in html every time which takes three times longer than just typing it out. But if it's only showing up like this on my computer (I'm using Firefox by the way) then I'll stop posting in html and just post like normal.

So... any feedback? Does it make sense what I'm asking?

Oatmeal S'more Cookies

2011-05-12T08:41:00.000-04:00

Ingredients:

1/2 cup butter, softened

1/2 cup shortening

1 cup packed brown sugar

1/2 cup sugar

2 eggs

1 1/2 tsp vanilla extract

3 cups flour

1 tsp baking soda

1/4 tsp salt

1 1/2 cups old-fashioned oats

1 cup semisweet chocolate chips

1 cup mini marshmallows

In a large mixing bowl, cream the butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in the oats, chocolate chips and marshmallows. Drop by teaspoonfuls on greased baking sheets. Bake at 350 for 9-11 minutes or until golden brown.

What I did differently from the recipe:

I ran out of chocolate chips so I used some chocolate chips and some white chocolate chips. Of course that didn't make any difference.

What I'll do differently next time:

Either cut it in half or even a quarter!!!

Verdict:

Thumbs up! Honestly, when they were first made I was not that impressed with them. Within a couple of hours of them coming out of the oven they were already yummier than at first. These were such an easy, straight-forward recipe. Would be great for church functions or parties especially. It makes a TON - I only used about half my dough and it probably made 3 dozen.

Oatmeal S'more Cookies

Ingredients:

1/2 cup butter, softened

1/2 cup shortening

1 cup packed brown sugar

1/2 cup sugar

2 eggs

1 1/2 tsp vanilla extract

3 cups flour

1 tsp baking soda

1/4 tsp salt

1 1/2 cups old-fashioned oats

1 cup semisweet chocolate chips

1 cup mini marshmallows

Moo Goo Gai Pan

2011-05-10T11:09:00.012-04:00

From: A Chinese e-cookbook

Ingredients:

4 chicken breast halves, skinned, boned and sliced

salt and pepper

4 cloves garlic, minced

2 cups water

1 Tbsp cornstarch

5 Tbsp corn oil

8 oz fresh mushrooms, sliced

4 lb bok choy or chinese white cabbage, chopped

2 Tbsp sugar

4 Tbsp soy sauce

6 scallions, chopped

In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. (Please note: This is the exact original recipe. I assume the "cornstarch mixture" would mean mixing together the 2 cups water and 1 Tbsp cornstarch to make a thickening agent. That's what I did anyway.) Heat 3 Tbsp of corn oil in a wok and stir in mushrooms, bok choy or cabbage, and sugar for 2 minutes. Cover and cook 5 minutes.

Remove from wok. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

What I did differently from the recipe:
I halved the chicken amount because I figured it would be just me eating it. I used vegetable oil instead of corn oil. I used a 4 oz can of mushrooms instead of 8 ounces of fresh mushrooms because while I like mushrooms, I don't love them. I used onions instead of scallions. I completely skipped the whole step about tossing the chicken with salt, pepper, garlic and cornstarch so I added in all of those ingredients at the end. Oops.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs UP! Oh my goodness. I've never even had moo goo gai pan in a restaurant, but when I saw this recipe I just knew I had to make it. I had bok choy and onions from our local food co-op so the only ingredient I had to buy was the mushrooms ($0.77). This was one of the best recipes I have ever had. I absolutely love the mix of these ingredients and the end results. It did take a little while to make but it was a very simple recipe.

Printable version:

Moo Goo Gai Pan:
Ingredients:
4 chicken breast halves, skinned, boned and sliced
salt and pepper
4 cloves garlic, minced
2 cups water
1 Tbsp cornstarch
5 Tbsp corn oil
8 oz fresh mushrooms, sliced
4 lb bok choy or chinese white cabbage, chopped
2 Tbsp sugar
4 Tbsp soy sauce
6 scallions, chopped

In a bowl, toss chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. (Please note: This is the exact original recipe. I assume the "cornstarch mixture" would mean mixing together the 2 cups water and 1 Tbsp cornstarch to make a thickening agent. That's what I did anyway.) Heat 3 Tbsp of corn oil in a wok and stir in mushrooms, bok choy or cabbage, and sugar for 2 minutes. Cover and cook 5 minutes.

Remove from wok. Heat remaining corn oil in wok. Stir-fry chicken for 2 minutes over high heat. Add soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is thoroughly cooked. Mix in the cooked vegetables and scallions. Stir fry together for about 1 minute. Serve hot with rice.

Creamy Chicken Florentine

2011-05-04T08:54:00.003-04:00

From: Package of Philadelphia Cooking Creme

Ingredients:
1 lb boneless skinless chicken, cut into bite-size pieces
1/2 cup halved red pepper strips
1 package (6 oz) baby spinach leaves
1 tub (10 oz) Philadelphia savory garlic cooking creme
2 cups hot cooked penne pasta
2 Tbsp toasted pine nuts (optional)

Cook chicken and peppers in a large nonstick skillet on medium heat for 5-6 minutes or until chicken is done.

Add spinach, cook and stir 2 to 3 minutes or until wilted. Drain all but one tablespoon liquid. Add cooking creme; cook and stir 3 minutes. Stir in pasta; top with nuts if desired.

What I did differently from the recipe:
I know I didn't use as much spinach as the recipe called for. I used leftovers from our local food co-op that we get produce from and it was almost gone by the time I made this recipe. Also, I used garden vegetable spaghetti instead of the penne. Yum!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! What an easy and delicious recipe! I love recipes on the back of boxes. Brianna loved this recipe too, which only makes me more excited that I still have about a dozen of these cooking cremes that I got free from super doubles at Harris Teeter. Woot woot!

Oh, and trust me, the picture doesn't do it justice.

Printable version:

Creamy Chicken Florentine:

Ingredients:
1 lb boneless skinless chicken, cut into bite-size pieces
1/2 cup halved red pepper strips
1 package (6 oz) baby spinach leaves
1 tub (10 oz) Philadelphia savory garlic cooking creme
2 cups hot cooked penne pasta
2 Tbsp toasted pine nuts (optional)

Cook chicken and peppers in a large nonstick skillet on medium heat for 5-6 minutes or until chicken is done.
Add spinach, cook and stir 2 to 3 minutes or until wilted. Drain all but one tablespoon liquid. Add cooking creme; cook and stir 3 minutes. Stir in pasta; top with nuts if desired.

Chicken Parmesan

2011-04-01T19:36:00.004-04:00

From: Campbells Quick and Easy Recipes

Ingredients:

1 egg, beaten
4 skinless, boneless chicken breast halves (about 1 lb)
1/2 cup Italian-seasoned dry bread crumbs
2 Tbsp butter
2 cups spaghetti sauce
1/2 cup shredded mozzarella cheese
1 Tbsp grated Parmesan cheese
1 tsp parsley
4 cups hot cooked spaghetti

Dip chicken into egg. On waxed paper, coat chicken with crumbs. In 10-inch skillet over medium heat, in hot butter, cook chicken 10 minutes or until browned on both sides.

Remove; set aside. In same skillet, heat spaghetti sauce to boiling. Add chicken. Reduce heat to low. Cover; cook 5 minutes or until chicken is no longer pink. Sprinkle with cheese and parsley. Cover; cook until cheese is melted. Serve with spaghetti.

What I did differently from the recipe:
I didn't make it with spaghetti because we had just had spaghetti. But we've had chicken parmesan with spaghetti before and it's delicious!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! This is my favorite chicken parmesan recipe and I've tried several. (Here, here, and here are some examples.) It was probably the easiest chicken parmesan recipe I've done and the fastest. It had less steps than most and it was really delicious! Definitely will make this again soon!!

Italian Sausage Soup

2011-03-29T21:27:00.005-04:00

From: Sunset Pasta Cookbook

Ingredients:
1 1/2 lbs mild Italian sausage
2 cloves garlic, minced
2 onions, chopped
1 large can (1 lb 12 oz) Italian-style tomatoes
3 cans (14 oz each) beef broth
1 1/2 cups dry red wine or water
1/2 tsp dry basil
3 tbsp chopped parsley
1 medium-size green pepper, seeded and chopped
2 medium-size zucchini, cut into slices
5 ounces bow-shaped noodles
grated Parmesan cheese

Remove and discard sausage casings; cut sausages in 1/2-inch lengths. In a Dutch oven, cook sausages over medium heat until lightly browned. Spoon off and discard all but 2 Tbsp drippings. Add garlic and onions and cook, stirring occasionally, until limp (about 5 minutes). Stir in tomatoes and their liquid (break up tomatoes with a spoon.) Add broth, wine, and basil. Bring to a boil; then reduce heat and simmer, covered for 30 minutes. Add parsley, pepper, zucchini, and noodles. Cover and simmer, stirring occasionally for about 25 minutes or until noodles are al dente. Use Parmesan on soup.

What I did differently from the recipe:
I used turkey kielbasa instead of sausage, 1 15-oz can of fire-roasted diced tomatoes instead of 1 huge can of Italian tomatoes, 2 cans of beef broth, and left out the wine/water part. Nothing drastic.

What I'll do differently next time:
Whatever I need to substitute!!

Verdict:
Thumbs up. This was a good recipe, but not an all-time favorites. I probably could have eaten just the kielbasa and pasta and been happy with it, but I mean, I did have two bowls, so it wasn't bad or anything. :) I would make it again.

Spicy Pepperoni Biscuits

2011-03-28T20:01:00.006-04:00

From: Christmas with Southern Living 1998
Ingredients:
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp ground red pepper
1/3 cup shortening
1/2 cup finely chopped pepperoni
3/4 cup milk

Combine first five ingredients; cut in shortening with a pastry blender until mixture is crumbly. Stir in pepperoni. Add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times. Roll dough to 1/2" thickness; cut dough with 2" or 2 1/2" biscuit cutter, and place biscuits on a lightly greased baking sheet. Bake at 425 for 13-15 minutes or until lightly browned.

What I did differently from the recipe: Nothing.

What I'll do differently next time: Put more pepperonis in.

Verdict: Why do my biscuits always turn out crumbly?? I think these could have been delicious...

Vegetable Rotini

2011-03-24T21:24:00.004-04:00

From: Campbells Quick and Easy Recipes

Ingredients:

2 1/2 cups dry rotini or corkscrew macaroni 1 1/2 cups fresh broccoli flowerets 1 1/2 cups fresh cauliflowerets 2 medium carrots, cut into strips 1 can Campbell's condensed broccoli cheese soup (I could only find this at Walmart) 1 package (3 oz) cream cheese 3/4 cup milk 1/2 cup grated Parmesan cheese 2 Tbsp dijon-style mustard (optional) 1/8 tsp pepper

In a medium saucepan, prepare pasta according to package directions. Add broccoli, cauliflower and carrots for last five minutes of cooking time. Drain in colander. In same saucepan, gradually stir soup in cream cheese; add milk, Parmesan cheese, mustard and pepper. Over low heat, heat until cream cheese is melted, stirring often. Add macaroni and vegetables. Heat through, stirring occasionally.

What I did differently from the recipe:

I used a 16 oz bag of frozen mixed vegetables (broccoli, carrots, cauliflower, red peppers and zucchini). I didn't use the dijon-style mustard because I didn't have any open already.

What I'll do differently next time:

Nothing.

Verdict:

Thumbs up!! Man, what with the vegetable pasta I used, frozen vegetables, and the broccoli soup, I probably had enough veggies to last me for a while! I loved the flavor of this. I thought it was just creamy enough and the soup made such a great flavor. Honestly, I could see myself easily throwing this together spontaneously when I need just something quick and mindless to make. And it was so good!! I will definitely be making this again.

Apple Pudding Cake

2011-03-11T12:47:00.000-05:00

From: Southern Living

Ingredients:
1 medium-size Granny Smith apple, peeled, cored, and finely chopped
1 Tbsp lemon juice
1/4 cup firmly packed light brown sugar
1 1/2 cups just-add-water pancake-and-waffle mix
1/2 cup granulated sugar
3/4 tsp ground cinnamon
1/2 cup milk
3 Tbsp butter, melted
1 tsp vanilla extract
2 cups apple juice

Preheat oven to 350. Toss chopped apples with lemon juice in a medium bowl. Add brown sugar, stirring well to coat. Whisk together pancake-and-waffle mix, granulated sugar, and cinnamon in a medium bowl; stir in milk, cutter, and vanilla. Fold apple mixture and any accumulated juices into batter. Spread into a lightly grased 8-inch square pan. Microwave apple juice in a 2-cup glass measuring cup at High 2 to 3 minutes or until boiling. Using a spoon, gently drizzle hot apple juice over batter in pan. Some batter may float once juice is added. Bake at 350 for 30-35 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve with ice cream if desired.

What I did differently from the recipe:

I didn't use a Granny Smith apple. Also, I microwaved 2 cups of apple juice but I only used about 1/4 or 1/3 cup. It just seemed very weird to drizzle two whole cups of juice in this small little pan.

What I'll do differently next time:

Nothing.

Verdict:

Thumbs up!! Very soft and moist. So delicious and so easy! A recipe for when you need something in a hurry. I have a feeling this is one of those that is better the second day as well.

Cheesy Spaghetti Bake

2011-03-04T19:47:00.003-05:00

From: Taste of Home

Ingredients:
1 lb uncooked spaghetti, broken into 3-inch pieces
4 lbs ground beef
2 large onions, chopped
1 large green pepper, chopped
4 cups milk
4 cans condensed tomato soup, undiluted
2 cans condensed cream of mushroom soup, undiluted
4 cups shredded sharp cheddar cheese, divided

Cook spaghetti according to package directions. Drain and place in two greased 13x9 baking dishes; set aside. In two Dutch ovens or stockpots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil. Spoon over spaghetti. Sprinkle with remaining cheese. Bake, uncovered, at 350 for 40-45 minutes or until bubbly and the tops are lightly browned.

What I did differently from the recipe:
First of all, I halved it, but I also only used 1 can of tomato soup instead of two because I didn't have two cans in the pantry. I left out the onions because Stephen doesn't like onions.

What I'll do differently next time:
I would use two cans of tomato soup next time, just to really have that tomato flavor. And throw in onions because I love them!

Verdict:
Thumbs up! My picky eater didn't like this but me and Brianna loved it! (Yes, my adult husband is my picky eater!) At least he tried it! To me, you can't go wrong with spaghetti, cheese, and meat, and everything else was just bonus. I might try a vegetarian version of this in the future because Brianna doesn't really like ground meats because of the texture. I think this would still be good without meat.

Raspberry Almond Jammies

2011-02-22T22:06:00.002-05:00

From: Womans Day

Ingredients:
2 1/2 cups flour
1/2 tsp kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
1 egg
1 tsp almond extract
1 cup raspberry jam or seedless raspberry preserves

Heat oven to 350. Line several baking sheets with parchment paper. In a medium bowl, whisk together the flour and salt. Beat the butter and sugar in a large bown until light and fluffy. Add the egg and almond extract, and beat to combine. With the mixer on low, gradually add the flour mixture, mixing just until incorporated. With floured hands, divide the dough into 8 portions, about 1/3 cup each, and roll into 3/4-inch thick logs (about 10 inches long); transfer to baking sheets, spacing them 2 inches apart. Using the handle of a long wooden spoon, make an indent down the length of each log and fill with the jam. Bake until the logs are set and lightly browned around the edges, 12 to 15 minutes. Transfer the logs to a cutting board and let cool for 10 minutes. Cut logs diagonally into 1-inch thick cookies.

What I did differently from this recipe:
Halved it as soon as I saw at the top of the recipe - "Makes 72." Yowza!! Also, I didn't have enough raspberry jam for this recipe so I used some raspberry-blackberry jam from Brevard's farmer's market. Yum! Thanks mom and dad!

What I'll do differently next time:
Really the only thing I'd change is I wish the indent down the length of the long was a little wider. There is more cookie than jam on most of the cookies and I love the jam more than the cookie. But that's just me!

Verdict:
Thumbs up! These were so fast to make and I absolutely love recipes where you already have everything on hand. So good!

Hamburger Cheese Pie

2011-02-20T21:41:00.000-05:00

No pictures while my computer is being repaired!!

From: Tracey

Ingredients:
1 lb ground beef
1 cup chopped onion
1/2 tsp salt
1/2 tsp pepper
3/4 cup Bisquick
1 cup shredded cheddar cheese
1 1/2 cups milk
3 eggs

Preheat oven to 400 degrees. Lightly grease an 8" pie pan. Cook beef and onion until brown, drain grease, add salt and pepper. Stir. Spread mixture into pie pan. Sprinkle cheese over top. Mix Bisquick, milk and eggs until smooth. Pour over meat and cheese. Bake for 30 minutes until golden brown. Let stand for 5 minutes before cutting.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
I'd probably use one less egg the next time.

Verdict:
Thumbs up! This is a recipe that really doesn't sound that appetizing, but when I read it, I thought, "Well, I like every ingredient in here, why shouldn't I like them together?" When Stephen saw it, he simply said, "Gross." BUT. We ate almost the entire thing in one sitting! There was just one small piece left when we finished! It was a really simple, good taste. I could taste the egg which was fine but I think using two eggs instead of three would be just as good and maybe lessen the scrambled egg flavor just a little bit. I do recommend this recipe and I will probably make this again in the future!

Taco Soup

2011-02-20T21:31:00.000-05:00

No pictures because I am in the process of ordering a new computer... our other computers don't have my camera software on them!

From: Tracey

Ingredients:
1 lb ground beef
1 onion
1 can corn
1 can black beans
1 can stewed tomatoes
2 cans light kidney beans
1 package taco seasoning

Brown beef and onion in a pot. Pour in rest of ingredients and simmer. Don't drain.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! It can't get any easier than this, right!? This is not a recipe I would normally make but for some reason I really wanted to try it. I am so glad I did because this is one of my favorite recipes now! It reminds me of a chili recipe and I love chili. I ate the leftovers with rice, and then still had more leftovers and used it as a chip dip! Definitely such a good recipe, I will be making this again.

Anytime Oatmeal Cookies

2011-02-20T21:27:00.001-05:00

No pictures because I am in the process of ordering a new computer... our other computers don't have my camera software on them! Trust me, these cookies looked just as great as they tasted. :)

From: Martha Stewart Living

Ingredients:
1 cup flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
salt
1 stick butter, room temperature
2/3 cup packed light brown sugar
1/3 cup granulated sugar
1 egg
1 tsp pure vanilla extract
1 1/2 cups old-fashioned rolled oats
1/2 cup golden raisins

Preheat oven to 350. Sift flour, baking powder, baking soda, cinnamon, and 1/2 tsp salt into a bowl. Beat butter and sugars until pale and fluffy. Mix in egg and vanilla, then flour mixture. Mix in oats, then raisins. Using a tablespoon, drop dough onto greased baking sheets, spacing each scoop about 2 inches apart. Bake until edges are golden, about 14 minutes.

What I did differently from the recipe:
I used regular raisins, not sure what the difference in flavor is.

What I'll do differently next time:
Definitely nothing needs to be changed, but after I had baked some I though, "How delicious would these be with some white chocolate chunks in the batter?" Well, uh, so good! I didn't try that actually but that would be delicious!

Verdict:
Thumbs UP!! SO good. Like, so good I had to force myself to quit eating them because they are supposed to be dessert for tomorrow's lunch. And SO easy! You can't get any better than this when it comes to a cookie recipe!!

Parmesan, Chicken & Broccoli Pasta

2011-02-04T16:45:00.006-05:00

Ingredients:
4 oz spaghetti, uncooked
1/4 cup Italian dressing
2 garlic cloves minced
1/2 lb boneless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup shredded mozzarella cheese
4 tsp parmesan cheese

Cook spaghetti as directed on package. Meanwhile, heat dressing and garlic in a large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5-7 minutes or until chicken is cooked through. Stir in tomatoes and half of the mozzarella cheese; cook 1 to 2 minutes or until heated through; stirring occasionally. Drain spaghetti, place on serving plate. Top with chicken mixture, remaining mozzarella cheese and the parmesan cheese.

What I did differently from the recipe:
I used more dressing and garlic than it called for, and I left out the tomatoes.

What I'll do differently next time:
If I had thought about it soon enough I would have chopped up some carrots to throw in there.

Verdict:
Thumbs UP!! This is a new favorite by far. Soooo good and it only took about 20 minutes for me to do it all - I had the chicken cooked already. Honestly, I wish I had doubled the recipe. It was that good.

Shrimp Scampi

2011-02-03T10:00:00.001-05:00

From: Cooking Light

Ingredients:
2 tsp olive oil
28 large shrimp, peeled and deveined (about 1 1/2 pounds)
3 garlic cloves, minced
1/3 cup dry white wine
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped parsley
1 Tbsp fresh lemon juice

Heat oil in a large skillet over medium-high heat. Add shrimp, saute 1 minute. Add garlic, saute 1 minute. Stir in wine, salt and pepper; bring mixture to a boil. Reduce heat to medium, cook 30 seconds. Add parsley and juice; toss well to coat. Cook 1 minute or until shrimp are done.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Not sure, maybe use a little less lemon and a little more garlic.

Verdict:
Thumbs up! What an easy recipe, and very good. It definitely had a sweet flavor to it, but you could be choosy about the wine you use or leave out the lemon to cut down on that.

Bacon, Cheese and Potato Chowder

2011-02-01T18:52:00.002-05:00

From: Kraft Foods magazine

Ingredients:

3 cups milk

1 can condensed cream of potato soup

2 cups frozen hash browns

1 cup cheddar cheese

bacon

green onions

Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently. Ladle into bowls. Top with cheese, bacon and onions.

Verdict:
Thumbs up! What a great, simple, yummy recipe! I have made hash brown soup before but I really liked this recipe. It was just a little different and was so much faster than using the crockpot.

Dinner Rolls

2011-01-27T16:09:00.003-05:00

I have been SEARCHING for a fantastic yeast roll or dinner roll recipe that I don't screw up! Finally, I found a great dinner roll that turned out perfectly and delicious! Not like Golden Corral yeast rolls, but... baby steps!

Ingredients:
1 cup warm water
1 package dry yeast
1/4 cup sugar
1 tsp salt
1/4 cup unsalted butter
1 egg
3-4 cups white flour

In a large bowl, add sugar, water and yeast. Let sit about 5 minutes or until frothy.

Slowly add in butter. Mix well, add egg and salt.

Add in flour one cup at a time, mixing the whole time. Cover with saran wrap. Set aside in a warm place. Let rise until double. Punch down and form into 12 balls. Preheat oven to 350. Place 12 dough balls in your greased pan. When balls have risen to double, bake for about 30-40 minutes or until golden.

What I did differently from the recipe:
Obviously, I just made 8 dough balls instead of 12. Not that it matters.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! These were very easy to make! I'm so glad I finally found a recipe that works for me. I did have to add more flour to my dough as I punched it down, so if your dough is too sticky be sure to do that. Also, mine only took about 15-20 minutes to bake, so just keep an eye on them.

Golden Lemon Pound Cake

2011-01-26T13:53:00.000-05:00

From: Food & Wine magazine

Ingredients:
Cake:
2 cups sugar
1 cup butter, softened
4 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1 tbsp freshly grated lemon peel
1 tbsp lemon juice

Glaze:
1 1/4 cups powdered sugar
2 tsp lemon juice
1 to 2 tbsp milk

Heat oven to 325. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tbsp lemon juice.

Spread batter into greased and floured Bundt pan. Bake for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Stir together powdered sugar, 2 tsp lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

What I did differently from the recipe:
Of course I didn't have any buttermilk so I substituted lemon juice and milk. I left out the lemon peel.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was a very thick, moist cake. The lemon flavor isn't overpowering, and the glaze isn't too sweet. It was a delicious dessert and so easy to make! I will definitely make this again in the future.

Printable version:

Ingredients:
Cake:
2 cups sugar
1 cup butter, softened
4 eggs
3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
1 tbsp freshly grated lemon peel
1 tbsp lemon juice

Glaze:
1 1/4 cups powdered sugar
2 tsp lemon juice
1 to 2 tbsp milk

Heat oven to 325. Combine sugar and butter in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Reduce speed to low; gradually add flour, baking powder, baking soda and salt alternately with buttermilk until well mixed. Stir in lemon peel and 1 tbsp lemon juice.

Spread batter into greased and floured Bundt pan. Bake for 55-65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

Stir together powdered sugar, 2 tsp lemon juice and enough milk for desired glazing consistency in small bowl. Drizzle over cooled cake.

White Chip Chocolate Cookies

2011-01-08T15:02:00.000-05:00

From: Nestle Toll House bag

Ingredients:
2 1/4 cups flour
2/3 cup baking cocoa
1 tsp baking soda
1/4 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
2/3 cup brown sugar
1 tsp vanilla extract
2 eggs
2 cups (12 oz) white morsels

Preheat oven to 350. Combine flour, cocoa, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by teaspoons onto ungreased baking sheet. Bake for 9-11 minutes or until centers are set.

What I did differently from the recipe:
I halved it because it supposedly makes 5 dozen cookies!!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! These were SO delicious. Very sweet but so easy and so good! Definitely will make these again!

Rosemary Potato Cakes

2010-12-22T11:13:00.003-05:00

From: Country Living

Ingredients:
3 Tbsp olive oil
1 1/2 cups chopped onion
1 Tbsp finely chopped rosemary
3 cups leftover mashed potatoes
1 cup panko bread crumbs
salt and pepper

In a medium skillet over medium-low heat, heat 1 Tbsp oil. Add onion, rosemary, and 1/2 tsp salt and pepper and cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes, and mix. Season with salt and pepper. Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 Tbsp oil. Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake. Cook cakes in batches turning once, until golden brown and heated through, about 8 minutes.

What I did differently from the recipe:
I didn't have that many leftover mashed potatoes so I just cut down on everything accordingly.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! The BEST thing about this recipe is the fact that it calls for you to use your leftovers! These were super easy and so tasty!

Eggplant Parmesan

2010-12-19T00:42:00.002-05:00

From: Taste of Home

Unfortunately, no pictures on this recipe!

Ingredients:
3 garlic cloves, minced
1/3 cup olive oil
2 cans (28 oz each), crushed tomatoes
1 cup pitted ripe olives, chopped
3 Tbsp capers, drained
1 Tbsp dried basil
1 tsp crushed red pepper flakes
1/4 tsp pepper

Eggplant:
1 cup all-purpose flour
4 eggs, beaten
3 cups dry bread crumbs
1 Tbsp garlic powder
1 Tbsp minced fresh oregano (1 tsp dried oregano)
4 small eggplants (about 1 lb each), peeled and cut lengthwise into slices
1 cup olive oil

Cheese:
2 eggs, beaten
2 cartons (15 oz each) ricotta cheese
1 1/4 cups shredded Parmesan cheese
2 Tbsp dried basil
1/2 tsp pepper
8 cups (32 oz) shredded mozzarella cheese

In a dutch oven over medium heat, cook garlic in oil for 1 minute. Stir in the tomatoes, olives, basil, capers, pepper flakes and pepper. Simmer, uncovered, for 45-60 minutes or until thickened.

Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine the bread crumbs, garlic powder and oregano. Dip eggplant in the flour, eggs, then bread crumb mixture.

In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper.

In each of two greased 9x13 pans, layer 1 1/2 cups tomato sauce, eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350 for 35-40 minutes or until bubbly. Let stand for 10 minutes before cutting.

What I did differently:
I left out the olives and capers because I don't particularly care for them. I would try them if someone else made this recipe but I didn't want to go buy something I'd have no need for later. I left out the pepper flakes simply because I didn't have any and didn't have time to buy them. (For sauce). I halved the recipe, although now I kind of wish I had just made two and frozen one.

What I'll do differently next time:
Probably make two at once.

Verdict:
Thumbs up! I saw these eggplants on clearance ($1.00 for approximately 3 lbs!) and just knew eggplant parmesan was in my future. It was so good. It was a bit time consuming because of frying the eggplant. You could definitely leave that out and just put the plain eggplant in (or sprinkle it with some salt, pepper, garlic powder, onion powder... etc) and it would still be delicious.

Double Chocolate Chip Fudge Brownies

2010-12-06T09:42:00.000-05:00

From: Prevention Magazine

Ingredients:

3/4 cup unsweetened applesauce

1 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1/2 tsp salt

1 egg

2 large egg whites

2 cups sugar

1 tsp vanilla extract

1/4 cup mini semisweet chocolate morsels

Place a strainer over a deep bowl. Spoon the applesauce into the strainer and set aside to drain 15 minutes (you should have about 1/2 cup drained applesauce). Discard the liquid in the bowl. Preheat the oven to 350. Coat a nonstick 11x7 baking dish with butter-flavored cooking spray. Set aside. In a medium bowl, combine the flour, cocoa and salt. In a large bowl, beat the egg and egg whites until frothy. Add the sugar, drained applesauce, and vanilla extract. Stir until the sugar dissolves. Add the flour mixture and the chocolate morsels. Stir just until the dry ingredients are moistened.

Pour the batter into the prepared baking dish and bake 30 minutes. Cool in the pan on a rack.

Ingredients:

3/4 cup unsweetened applesauce

1 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1/2 tsp salt

1 egg

2 large egg whites

2 cups sugar

1 tsp vanilla extract

1/4 cup mini semisweet chocolate morsels

What I did differently from the recipe:

I didn't strain the applesauce. I just started with 1/2 cup instead of 3/4 cup.

What I'll do differently next time:

Nothing.

Verdict:

Thumbs up! I thought these were very good. They were very easy to make too. Stephen still thinks box brownies are better because there are "more chunks" like the triple chocolate fudge chunk brownies. But anyway, these were delicious and great for when you don't have box brownies on hand but have the craving.

Sweet Potato Casserole

2010-12-01T09:45:00.000-05:00

From: My mother-in-law gave me this recipe from Ruth's Chris Steakhouse

Ingredients:
CRUST:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

SWEET POTATO MIXTURE:
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs well beaten
1 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

No pictures - I was in too much of a hurry while cooking!

What I did differently from the recipe:
I didn't combine the nuts for the crust in the beginning. I knew some people wouldn't like the nuts, so instead I just sprinkled them on top of half of the finished casserole. I used about 4 medium-size sweet potatoes and it seemed to be just the right amount.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was a very simple recipe and delicious! It's only slightly different from the recipe I made last Thanksgiving but more people asked for this recipe! Please do note the directions say to "sprinkle" the crust mix on top but it will be like a thick frosting so you will spread it over the sweet potato mixture.

French Fries

2010-11-20T21:52:00.002-05:00

We were on the way home from out of town tonight when we passed a Wendy's. Stephen commented how good some hot, steaming, fresh Wendy's french fries would be. I ignored him because eating out is not a necessity for us, and we really can't afford to eat out every time we have the urge. But after thinking about it a second, I said, "I bet I can make those." As soon as the words came out of my mouth I thought, "Uhhhhhhh..... why did I say that?"

Behold, the best homemade french fries you will ever have. I made up this recipe which is why there are no measurements and everything is guesswork. But trust me. So good and so much cheaper than fast food.

Ingredients:
potatoes
oil (I used veggie because it was open already)
pepper
garlic powder
salt (I used both sea salt and kosher salt; couldn't tell the difference between them; it was an experiment)

Slice up the potatoes. See on the left side of the picture? I sliced some of mine in wedges and some in "french-fry" style just to have a variety. Just remember, the thicker they are, the longer they will take to cook.

I made two bowls to dip the potatoes in. I covered just the bottom of the small bowl (these were custard dishes) with oil, sprinkled (pretty moderately) with salt (again, one bowl was sea salt, one was kosher salt), and just a dash of garlic powder (it can be pretty overwhelming). Any fries that were small enough to dip, I thoroughly dipped in the bowls. Any that were too large I slathered with the mixture with a brush.

Into the frying pan! I put about 1/2-inch of oil in the skillet and warmed it while I was chopping the potatoes. You want to hear that sizzle when you throw the fries in!

Just fry and flip a few times! Should take around 4-5 minutes for one batch. Serve fresh!

Verdict:
Thumbs UP! Stephen said these were some of the best fries he's ever had and definitely compared to restaurants. It's much cheaper to make your own, although it is time consuming. But trust me, these are WORTH IT!

Basil Chicken Parmigiana

2010-11-19T21:32:00.005-05:00

Ingredients:
8 oz rotini
4 chicken breasts
2/3 cup breadcrumbs
1/2 cup Parmesan
1/2 cup egg substitute
1 Tbsp olive oil
26 oz pasta sauce
1/4 cup basil
1 cup mozzarella
2 Tbsp parsley

Prepare pasta. Drain and keep warm. Cut chicken in 2 pieces. Place each piece between two sheets of plastic wrap; flatten. Combine 2/3 cup breadcrumbs and 1/4 cup Parmesan. Dip chicken in egg and then breadcrumb mixture. Brown chicken in oil in skillet.

Stir pasta sauce and basil together, spoon half of that into an 11x7 dish. Put chicken in pan; pour sauce over the chicken. Sprinkle with mozzarella and Parmesan. Bake for 20 minutes at 350.

Sprinkle with 2 tablespoons parsley. Serve over warm pasta.

What I did differently from the recipe:
I used ziti because that's what I had in the pantry, used an egg instead of an egg substitute, and I forgot to put the parsley on at the end!!

What I'll do differently next time:
Same stuff. BUT I will also use MUCH less pasta. Stephen wasn't a huge fan of the pasta (loved the chicken though) so although Brianna and I ate a lot of the pasta there was a ton left over. Next time I will probably make about a cup of pasta and split it between myself and Brianna, and just let Stephen have the chicken and sauce.

Verdict:
Thumbs up!! We love chicken parmigiana and this recipe was awesome and super easy! I wasn't sure how I was going to like it, frankly, because I'm not a huge basil fan. But the taste was definitely not overpowering and I loved this recipe.

Ingredients:
8 oz rotini
4 chicken breasts
2/3 cup breadcrumbs
1/2 cup Parmesan
1/2 cup egg substitute
1 Tbsp olive oil
26 oz pasta sauce
1/4 cup basil
1 cup mozzarella
2 Tbsp parsley

Prepare pasta. Drain and keep warm. Cut chicken in 2 pieces. Place each piece between two sheets of plastic wrap; flatten. Combine 2/3 cup breadcrumbs and 1/4 cup Parmesan. Dip chicken in egg and then breadcrumb mixture. Brown chicken in oil in skillet. Stir pasta sauce and basil together, spoon half of that into an 11x7 dish. Put chicken in pan; pour sauce over the chicken. Sprinkle with mozzarella and Parmesan. Bake for 20 minutes at 350. Sprinkle with 2 tablespoons parsley. Serve over warm pasta.

Cranberry Cookies

2010-11-16T21:29:00.003-05:00

From: Betty Crocker recipe card

Ingredients:
1/2 cup butter, softened
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
2 Tbsp orange juice
1 egg
3 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1 cup chopped nuts
2 1/2 cups coarsely chopped frozen cranberries

Heat oven to 375. Cream butter, sugar and brown sugar.

Stir in milk, orange juice and egg. Mix in remaining ingredients.

Drop dough by teaspoonfuls about 2 inches apart onto greased baking sheet. Bake 10-15 minutes. Makes 11 dozen cookies.

What I did differently from the recipe:
Halved it! Did you see that it makes eleven dozen cookies!?!? Holy cow! I also made my cookies about thirty times bigger than you're supposed to. I left out the nuts and used Craisins instead of frozen cranberries - it's what I had in the pantry.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! A little sweet but maybe because I used Craisins? I can see these cookies being great with pretty much any fruit!

Ingredients:
1/2 cup butter, softened
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
2 Tbsp orange juice
1 egg
3 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1 cup chopped nuts
2 1/2 cups coarsely chopped frozen cranberries

Heat oven to 375. Cream butter, sugar and brown sugar. Stir in milk, orange juice and egg. Mix in remaining ingredients. Drop dough by teaspoonfuls about 2 inches apart onto greased baking sheet. Bake 10-15 minutes. Makes 11 dozen cookies.