Favorite Family Recipes

Creamy Tomato Basil Soup with Sausage

2012-01-25T04:24:00.000-08:00

Last week I posted grown up grilled cheese sandwiches, this is my version of grown up tomato soup, and it is WAY better than anything you can buy in a can! You can make this with or without the sausage, both ways are good!

1/2 c. wondra flour (or regular flour, I just think the wondra flour mixes in better)
1/2 c. butter
4 c. chicken broth (1 large carton)
2 cans diced tomatoes
1 Tbsp basil
1 tsp. oregano
1 c. grated parmesan cheese
2 c. half and half
1 lb. italian sausage

Combine the butter and flour in a large sauce pan over medium heat. Gradually add the chicken broth letting the mixture thicken as you add more. In a blender add the two cans of tomatoes (don't drain) and the basil and oregano. Pulse it just a few times (you don't want the tomatoes totally blended). Add this tomato mixture to the sauce pan. Now let it all simmer over medium heat for about 15 min. Meanwhile shape the italian sausage into small meatballs and thoroughly cook them in a fry pan, then move the sausage to a plate lined with paper towels and pat off excess grease. Turn the heat on the soup to low. Whisk in the parmesan cheese and half and half, then add the sausage and let it cook on low for about 5 more min, stirring occasionally.

Key Lime Pie

2012-01-22T20:40:00.000-08:00

Key lime pie has got to be my #1, favorite kind of pie. I can't get enough of it! This is a super easy recipe (it is even EASIER if you just buy a pre-made graham cracker crust). Thanks Mom!

1/3 c. butter
1/4 c. sugar
1 1/4 c. finely crushed graham cracker

4 large egg yolks
1 14 ounce can sweetened condensed milk
1 lime
1/4 cup key lime juice
2 teaspoons lime zest
Whipped topping to garnish

For the crust:
Melt butter, add sugar and then add crushed crackers.

Spread evenly into 9" pie plate and press onto bottom and sides to form an even crust.
Chill for an hour until firm OR bake at 375-degrees for 5 min and allow to cool before filling.

For the filling:
Pre heat oven to 350-degrees. With electric mixer beat the egg yolks until they are thick and turn to a light yellow. Slowly add sweetened condensed milk while mixing on a low speed. Zest 1 lime, then juice it. Pour the fresh lime juice into a 1/2 cup measuring cup then fill the cup with the Key Lime juice to make a full 1/2 cup of juice. (I like the Nellie & Joe's Famous Key West Lime Juice.) Gradually add the lime juice and zest and continue to mix on a low speed just until blended. Pour the mixture into the prepared pie shell and bake 15 minutes. Remove and let cool. Serve with a garnish of whipped topping and a small slice of lime if desired.

Hint: Save the egg whites and add them to a couple of eggs for scrambled eggs for breakfast the next day. They will taste the same but be a little healthier.

Grown Up (Margherita) Grilled Cheese Sandwich

2012-01-18T09:14:00.000-08:00

Simply put, these are amazing! I think I had this for lunch for 4 days in a row. The combination of the sourdough, mozzarella, pesto, and balsamic is so good. Grilled cheese is not just for kids anymore!

Sourdough Bread
Fresh Mozzarella (sliced thick)
Pesto
Tomatoes
Arugula Lettuce
Balsamic* (see below)

Butter one side of two slices of sourdough. Place one of the slices of bread in a fry pan over medium heat. Layer with sliced mozzarella, then a thin spread of pesto, then sliced tomatoes (I also like to salt and pepper my tomatoes). Put on the top slice of bread and grill both sides until toasty. Remove to a plate and open the sandwich to add the arugula tossed in some balsamic. Put sandwich back together and enjoy!

*I highly recommend investing in a good bottle of balsamic. My husband got me this stuff for Christmas and it is amazing the difference between this and the cheap stuff. This was almost like a balsamic reduction, it comes out more thick like a syrup. And the taste is incredible!

Peanut Butter Bars

2012-01-15T20:24:00.000-08:00

My sister made these the other day and I think I ate about half of the pan all on my own. Enough said.

3/4 c. peanut butter
3/4 c. butter
3/4 c. sugar
3/4 c. brown sugar
1/2 tsp. salt
3/4 tsp baking soda
1 1/2 c. flour
2 eggs
1 1/2 tsp vanilla
1 1/2 c. oatmeal
16 oz. milk chocolate frosting

Mix all the ingredients together (minus chocolate frosting) and pat down in an ungreased cookie sheet/jelly roll pan. Bake at 350-degrees for 12-14 minutes (do not overcook). Top with chocolate frosting.

Italian Sausage Lasagna

2012-01-11T09:50:00.000-08:00

I love this lasagna. it may not look the prettiest but it tastes amazing. I love the taste of the sausage and fresh mozzarella together and the best part is that you don't have to pre-cook the noodles. It cooks up in the juices of the tomato sauce. I like it with spinach but my kids aren't crazy about it. It is especially good with our yummy breadtwists!

2 pounds ground sausage (I like to use italian sausage)
1 pkg lasagna noodles (uncooked)
1 Tbsp minced garlic
1 Tbsp olive oil
2 small cans tomato paste
4 cups of water
1 Tbsp Basil
1 tsp. oregano
1 tsp. salt
1 pkg of spinach (optional)
1 to 2 lbs grated mozzarella (to taste, I like a lot of cheese!)
1 large container of cottage cheese

In a large fry pan, cook the sausage until browned. While the sausage is cooking put the olive oil and garlic in a saucepan and cook til garlic starts to brown. Then add tomato paste, water, basil, oregano, and salt to the pot. When smooth and heated through add sausage (drain grease) to the tomato mixture. In a 9x13 pan layer the following order. First a layer of noodles (uncooked), then half of the tomato mixture, half of the cottage cheese, and half of the mozzarella cheese (and spinach). Repeat the noodles, tomato mixture, cottage cheese, spinach, and mozzarella cheese. The MOST important part is baking it uncovered. I know from experience that i will be super runny if you cover it. Bake at 325 for 1 hour then remove from oven and let sit for 15 minutes before cutting into it. This will help it thicken a tiny bit.

Our Version of Nothing Bundt Cakes' Chocolate Chocolate Chip Cake

2012-01-08T17:00:00.000-08:00

(re-post of original post 9/5/08) This is a MUST TRY. There are few things I love more than Nothing Bundt Cakes. They are pricey, but worth it. If you don't have a Nothing Bundt Cakes nearby the next best thing is to make your own. I have tried my hand at several bundt cakes and this one (so far) is my favorite!

1 pkg. devils food cake, German chocolate cake, or chocolate cake mix
1 pkg. instant chocolate pudding
1 c. sour cream
4 large eggs
1/2 c. water
1/2 c. oil
1 1/2 c. mini chocolate chips
2 (8 ounce) pkgs. cream cheese, softened
1/2 c. butter, softened
3-4 c. powdered sugar
2 tsp. vanilla extract

Mix first six ingredients together with a beater. Add chocolate chips. Pour into a greased bunt cake pan (cooking spray works best). Cook in oven at 350 degrees for 45-50 mins. Remove from oven. Let cool for 20 mins. Remove from pan. (I think it tastes best if you put it on a serving plate, wrap it well in Saran Wrap, and let it sit overnight in the fridge before frosting and serving..) In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar (start with 2 cups then keep adding more until it is nice and thick). That's it!

Kristen's Shrimp Tacos

2012-01-06T09:51:00.000-08:00

Here is a great recipe for those of you that have made resolutions to eat a little healthier. We first had these when we used to live in California by my cousins Cory and Kristen. They always blew us away with their amazing culinary skills. This recipe is a favorite from them that we make regularly!

Coleslaw:

4 cups shredded green cabbage

3 Tbsp Lime Juice

1 1/2 Tbsp dried oregano

-Toss and season with salt.

Cilantro dressing:

1/2 cup mayo

1/2 avocado

1/2 cup cilantro

3 Tbsp lime juice

1/8 tsp cayenne pepper

-Mix thoroughly in a blender adding a little water if needed.

Shrimp:

1 pound shrimp

pinch of sugar

1 Tbsp vegetable oil

-Peel shrimp, pat it dry, season with salt, pepper, and sugar. Heat oil over high heat and add shrimp. Cook until shrimp are curled and pink.

Layer the sauce, shrimp, and cabbage in a warm corn tortilla. We topped it with a little cotija (or feta) cheese.

Elise's Chicken Marsala

2012-01-03T16:57:00.000-08:00

I got this recipe from my sister, Elise. It is one of those really quick, easy recipes that tastes like you spent all day in the kitchen. I have had the Olive Garden Chicken Marsala and I like this one much better. It has way more flavor! This makes about 8 normal servings... we usually half the recipe. Thanks Elise!

3 Lbs. chicken breasts cut into strips (or 3 lb. bag chicken tenders, thawed)
3/4 c. flour
3/4 tsp. salt
3/4 tsp. pepper
1 tsp. dried oregano
4 Tbs. butter
4 Tbs. canola oil
1 tsp. garlic
1 pkg. (24 oz) fresh sliced mushrooms- (from Costco)
2 c. Marsala cooking wine
1 c. chicken broth
1/2 c. milk or whipping cream
1 c. water
1/4 c.corn starch (or more if needed)
Spaghetti or Fettuccini noodles (prepared)

In a lg. zip lock bag combine flour, salt, pepper, and oregano. Add chicken and shake until well coated. In electric fry pan or lg. skillet combine butter, garlic and oil. Add chicken. Cook over medium heat (about 300 degrees) until done, turning after about 6 minutes. Remove chicken from pan and add mushrooms. Cook mushrooms 3 min. Add marsala, chicken broth and milk or cream to mushrooms. In bowl, combine water and corn starch until smooth. Slowly add corn starch mixture to marsala sauce until thickened. (I like it a little thicker...about the consistency of gravy. Place chicken back into pan and let simmer for 3-5 minutes. Serve over cooked noodles.

Quick Calzones

2011-12-30T06:49:00.000-08:00

These calzones are so easy to whip up and they are really yummy too. The best part is that my kids love them. They like adding their own toppings and marking which one is theirs with slits at the top.

Rhodes Texas Rolls
Pizza Sauce (see below)
Your Favorite Pizza Toppings
Mozzarella Cheese

Thaw rolls until soft and risen. Roll each roll out into a 7 inch circle. Fill with sauce, cheese, and toppings. Fold over and seal edges. Make a few slits in the top. Place on a cookie sheet lined with cooking spray. Bake for 20 minutes at 350.

Our Pizza Sauce:
Brown about a Tbsp of minced garlic in olive oil in the bottom of a sauce pan. Add 1 small can of tomato paste, 1 small can tomato sauce, and 1 tomato, lightly blended. Then add 2 tsp. basil and 2 tsp. oregano and salt and pepper to taste. Simmer for half an hour.

Macaroni & Cheese

2011-12-28T10:52:00.000-08:00

I don't know about you, but I am not a fan of Mac & Cheese that is all dry and grainy (it seems a lot of homemade Mac & Cheese recipes come out that way). This recipe is not that way. At all. This is just a simple, quick, cheesy, Mac & Cheese that your kids will actually eat... and like. Let's be honest, kids like the "Blue Box" macaroni and cheese and this is a lot like it (consistency and taste), but better. It is rich and creamy, just the way it should be. This makes quite a lot so be prepared to share!

1 pkg elbow macaroni
1/2 c. butter, cut up into chunks so it melts easier
8-10 oz.Velveeta, cut into little cubes
2 c. cheddar cheese, shredded -- get a block and shred it yourself. Trust me!
1/2 c. milk (or to taste)
salt & pepper to taste
paprika (optional.. I just use it for a little extra flavor and pretty color)

Cook macaroni according to package directions (al dente) in salted water. When macaroni is cooked, drain and return to pot on low heat. Immediately add butter. When butter is melted, add cheeses and milk. Keep stirring until cheese is melted. If it is too thick, add more milk.. if it's too thin, add more cheese. You want it to be the consistency of the Blue Box stuff. Add salt, pepper, and paprika (optional). Stir well and serve immediately.

**If you save the leftovers, just refrigerate and when ready to eat--pop it in the microwave with a little milk, stirring every minute so it doesn't dry out.

Mom's Christmas Caramels

2011-12-21T06:00:00.000-08:00

I have so many Christmas memories of wrapping these caramels in wax paper for our neighbors. We would wrap plenty for ourselves but they would never last long. These are definitely my favorite when it comes to caramels, nothing else even compares. I'm not even sure how long my family has made these, but we have had them at Christmas time as far back as I can remember.

2 cubes real butter (not margarine)
2 cups heavy whipping cream
2 cups sugar
2 cups Karo syrup

Combine all ingredients in a large pan. Stir and bring to a boil and continue boiling until candy thermometer reaches 240 degrees. Pour into a large cookie sheet and cool. Once cooled cut into bite size squares and wrap in wax paper.

Our Version of Melting Pot's Spinach Artichoke Cheese Fondue

2011-12-18T20:45:00.000-08:00

I love this fondue. It is one of my favorites at Melting Pot and I nailed it on the head (with a lot of help from my waiter.. he was nice enough to pretty much hand the recipe to us last time we were there). My husband and I do a fancy Christmas candlelight dinner each year and this is what we made for part of it this year. It was perfect. I am telling you, this IS the recipe.

3 oz. vegetable broth
appx. 1-2 oz. fresh spinach, chopped
appx. 1-2 oz. artichoke hearts, chopped
1 Tbsp. chopped garlic
2 1/2 oz. Butterkäse cheese* (if you can't find this, you can substitute Farmer's Cheese or Romanian Cream Cheese.. if you can't find these either, see the recipe below to make your own "fake" Butterkäse.)
2 1/2 oz. Fontina cheese
1 tsp. grated Parmesan cheese
dash Tabasco sauce

Heat vegetable broth in fondue-type unit or similar cooking pot. When hot (do not bring to a boil) add spinach, artichoke hearts, and garlic and mix well. Combine Butterkäse and Fontina and add a little bit at a time to spinach/artichoke mixture, stirring constantly until you reach your desired consistency. Stir in Parmesan cheese and Tabasco sauce. Serve with french bread pieces and/or lightly steamed vegetables.

*Fake Butterkäse (Keep in mind, the fake really isn't quite as good so try your hardest to find the real Butterkäse. Only use this recipe if you are desperate and truly can't find it anywhere):
Mix 1/2 brick (4oz) of cream cheese with 1/4 cup of buttermilk and 1/2 tablespoon of sour cream.. you would only use 2 1/2 oz. of this so a LITTLE more than half of what this recipe would make.

Publicity

2011-12-16T08:18:00.001-08:00

Check out our new Publicity Page! If you are in Utah, Erica will be on KUTV 2 News Fresh Living today at 1:00! You can find the video here:
http://connect2utah.com/recipes-and-life/fresh-living-main

The recipe Erica made on the show was our Warm Bacon Cheese Dip in Sourdough

English Toffee

2011-12-14T06:30:00.000-08:00

This is the best English Toffee recipe I have ever had. This version is from my mother-in-law, thanks Mary Ann! My husband actually made up this batch, and I think it was gone within 24 hours. If you want enough to fill an entire cookie sheet, I would suggest doubling it.

1/4 tsp. salt
1/2 tsp. vanilla
1 cup butter
1 cup sugar

Combine in a sauce pan over medium heat. Stir until butter and sugar are dissolved together, then bring to a rolling boil. Cook until the mixture turns a carmel brown and reaches the crack stage (we used a candy thermometer and it was around 310 degrees). Pour over a handful of your favorite nuts (we used peanuts) on a cookie sheet lined with cooking spray. Spread it flat, and immediately sprinkle on a handful of milk chocolate chips. When the chocolate chips start to melt, spread them evenly over the toffee.

Easy Cheesy Enchiladas

2011-12-11T17:52:00.000-08:00

These enchiladas are to die for! My mom made them for us last time we were visiting and we devoured them! We decided to make them ourselves and they turned out perfectly. Thanks for the recipe Mom! This is a total repeat! So tasty and EASY!

**Sauce ingredients:
2 tablespoons oil
1 medium onion, chopped
2 garlic cloves, finely chopped
Salt and freshly ground black pepper
2 teaspoons chili powder
1 teaspoon cumin
1 can fire-roasted crushed tomatoes (14 ounces)
1/2 cup chicken or beef stock

12 corn tortillas
3 tablespoons oil
4 scallions, chopped
3 tablespoons cilantro leaves, finely chopped
4 cups shredded Monterey Jack cheese, divided

Pre-heat the oven to 375ºF.
Heat the 2 Tbsp. oil in small pot over medium heat and sauté the onion and garlic until tender (about 7-8 minutes). Season with salt and pepper, chili powder and cumin. Add the fire-roasted tomatoes and stock, bring to a boil then reduce heat to low and simmer for 10 minutes.

While the enchilada sauce is simmering, place a skillet over medium heat and a little oil (3 Tbsp). Using tongs, soften each tortilla for 15 seconds on each side in the oil, shake off any excess then transfer to a plate covered with paper towels. Repeat this process with the rest of the tortillas.

In a bowl, combine the scallions and cilantro with 3 cups of cheese. Fill each softened tortilla with about 1/4 cup of the cheese mixture and roll it up. Set the rolled tortillas in a row in a baking dish.

When all the tortillas have been rolled, ladle the sauce evenly over the dish and top with the remaining cup of cheese. Bake until bubbly and brown on top, about 15 minutes. Serve with Spanish rice, refried beans, and guacamole!

Yaki Soba

2011-12-07T08:28:00.000-08:00

This is a family favorite from my sister-in-law Katelyn. She made it for us this summer and I think I have made it at least three times since. It is so yummy, I love how the noodles and bacon are balanced out with tons of vegetables. I didn't think I would like it but my favorite part of this dish is the cabbage in it. It has the best texture and flavor! You have to find the Yaki Soba noodles at an Asian Market type of store. Make sure you are getting the fresh noodles (not the dry dehydrated kind) it will be refrigerated.

1 pkg. bacon
1/2 cabbage (chopped)
1 head broccoli (chopped)
2 small zucchinis (chopped)
2 carrots (chopped)
peas (the frozen kind, thawed)
4 to 5 Yaki Soba noodle sections (You can find these at an Asian Market store, they usually come in packs of 3 and will have flavor packets included)

AN HOUR BEFORE COOKING:
Open the noodles and set aside the seasoning packets for later use. Break up the noodles into a colander and put the colander into a larger bowl filled with water. Soak for 1 hour. (You do not cook the noodles!)

Cook the bacon in a large fry pan or wok. When bacon is crispy, remove from pan to a plate lined with a paper towel but keep the grease in the pan! Add carrots to the bacon grease and saute for 5 minutes on medium heat. Add broccoli and cook for another 5 minutes. Then add cabbage, when it is starting to look almost cooked through add the zucchini and peas. Toss in noodles (that have been drained from the water) and the seasoning packets, and the cooked bacon (chopped). Stir until everything is heated through.

Football Party Pack Giveaway!

2011-12-04T17:17:00.000-08:00

*****************THIS CONTEST IS CLOSED*****************

And the WINNER is JAMIE!!!

Jamie said...: Meatballs are our favorite football snack. Every NFL sunday is like a holiday at our house with family, friends and snacks :)
>>>JAMIE! Please contact us by the end of the week to claim your prize!<<<<<

Who doesn't love football season? I don't really care for the game itself, but I do love a some good party to go along with it! Solo sent me a fun little "Football Party Pack" to try out for my next party and I loved it. I liked it so much, in fact, that I asked for them to give one away to one of my readers too!

Here is what is included:
* An insulated cooler (perfect for taking out to a tailgate party)
* Football cups
* 2 different sizes of football paper plates
* 2 grill brushes
* Recipe cards (with some tasty recipes)

Just leave a comment.. any comment... for your chance to win! You can tell me your favorite football appetizer, your favorite football team, how much you love FavFamilyRecipes... anything! A winner will be chosen at random on Wednesday so check back then to see if you won! Good luck!

Pumpkin Dip

2011-11-30T06:58:00.000-08:00

Paige made this for Thanksgiving and we could not get enough of it! I definitely recommend getting gingersnap cookies to dip in it, the two flavors together are so tasty.

8 oz. cream cheese (softened)
2 cups powdered sugar
1 c. pumpkin
1/2 c. sour cream
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ginger

Mix together and refrigerate before serving. Serve with ginger snaps or gingerbread cookies.

Jared's General Tso's Chicken

2011-11-27T19:09:00.000-08:00

Jared and I love this recipe! This is actually the first meal Jared ever made me. He made it for me back when we were dating (how lucky am I to have a guy that can actually cook?) With a recipe as good and easy as this, you won't ever have to (or want to) order-out for Chinese food again!

1 Lb. chicken breasts (cut into 1" pieces)
2 Tbsp. vegetable oil
1/4 c. sugar
1/4 c. "lite" soy sauce
1/4 c. unsweetened pineapple juice
1/4 c. white distilled vinegar
2 cloves garlic, crushed
1 tsp. fresh ginger, finely grated
1/4 tsp. cayenne pepper
1 Tbsp. cornstarch, mixed with 3 Tbsp. water
4 green onions, sliced

Dredge chicken in flour and fry in oil over medium heat (in a wok or a skillet) until golden brown and crispy. Drain excess oil. Sprinkle cayenne over the chicken and keep warm on low heat. Meanwhile, in a saucepan, combine sauce ingredients (sugar, soy sauce, pineapple juice, vinegar, garlic, and ginger) and heat gently. When sauce is smooth and sugar has dissolved, SLOWLY add cornstarch mixture and stir constantly until sauce has thickened to desired thickness. Pour sauce in the wok and stir to coat chicken. Stir in green onion and hot red pepper flakes (optional). Remove from heat and serve with fried rice.

Biscuits and Sausage Gravy

2011-11-23T06:36:00.000-08:00

This recipe is so easy to whip up for breakfast, and it is really tasty too. I recently made up a big batch for company and we were all fighting over the leftovers. We like to add a tiny bit of cayenne for some heat, but leave it out if you don't like it spicy!

Biscuits, pre-made. (we like to use Bisquick and bake them while I am making the gravy)

1 pound uncooked sausage (we usually get Jimmy Dean)

1/2 cup flour (we like to use Wondra Flour)

3 to 4 cups milk

salt and pepper to taste

cayenne (optional, to taste)

Cook sausage in large skillet until browned. Remove from pan and pat off excess grease with a paper towel. Return to pan and add flour, stir to coat the sausage in the flour. Then gradually add milk while cooking on medium heat. Cook and add milk until sauce is desired thickness. Add salt, pepper, and cayenne.

Copycat Starbucks Caramel Apple Spice Cider

2011-11-21T10:55:00.000-08:00

Last year my sister introduced me to Starbucks Caramel Apple Spice. It instantly became my holiday drink of choice. I would go to Starbucks all the time on cold, snowy days to get it. The downside was... it was burning a hole in my pocket (Starbucks is expeeennnsive)! Finally I decided to ask the girl at Starbucks how they make it. She said she couldn't tell me but I could watch her. So she did it all right in front of me. When I asked her how much syrup is in one pump she said "it is supposed to be 1/4 oz. but it can vary slightly".. that was all I needed to know.

So then I did some math. 1oz. = 2 Tbsp. so we can figure that .25oz = 1/2 Tbsp. The Starbucks people put 3 pumps of syrup in a 12oz cup, making it 1 1/2 Tbsp per 12oz of apple juice. To simplify it further... 2/3 of 12oz. is 8oz (or 1 cup) and 2/3 of 1 1/2 Tbsp is 1 Tbsp. Sooooooo, for each cup of cider you simply add 1 Tbsp. of syrup. Easy enough right? See, MOM, I didn't waste ALL of my time goofing off in school ;)

2 c. apple juice
2 Tbsp. Starbucks Cinnamon Dolce Syrup (buy it straight from Starbucks for about $7. It will last you a very very very long time. Totally worth it.)
Whipped cream
Caramel topping

Combine apple juice and syrup. Warm to desired heat (I did it in a hot chocolate maker and it turned out perfect. I loved the "whipped" taste it added. You could possibly try it in a blender for the same effect.. just be careful if it's really hot). Top with whipped cream and caramel topping.

Cranberry-Sausage Stuffing

2011-11-19T09:00:00.000-08:00

**This is a repost. I am posting it again because it is JUST that good and I want you to have time to go get the ingredients. I don't want any of you to miss out on this goodness!

This is my FAVORITE stuffing recipe BY FAR. We have made it every year the past few years and it is always a big hit. This recipe makes about 8-10 servings so half the recipe if you just have a small group. Oh man, this stuffing is good. It is sweet and savory and just plain amazing.

3 c. whole wheat bread, cubed
8 c. white bread, cubed
2 Lb. sage sausage (Bob Evans brand works great)
2 c. chopped onion
2 c. chopped celery
1 1/2 Tbsp. dried sage
1 Tbsp. dried rosemary
1 tsp dried thyme
1 golden delicious apple, cored and chopped
1 1/2 c. dried cranberries
1/2 c. chopped fresh parsley
1 2/3 c. turkey stock (chicken stock works too)
1/2 c. butter, melted
1 c. slivered almonds or walnuts (or any kind of nuts), chopped (optional)

Spread bread cubes in a single layer on a baking sheet. Bake 5-7 minutes at 350-degrees or until evenly toasted. Transfer toasted breadcrumbs to a large bowl. In a large skillet, cook the sausage and onion over medium heat, stirring until evenly browned. Add the celery, sage, rosemary and thyme. Cook, stirring for 2-3 minutes. Pour sausage mixture over bread in bowl. Mix in apples, cranberries, parsley and almonds. Drizzle with turkey stock and melted butter and toss until evenly coated. Spoon into 2 9x13 baking dishes and cook, covered for 40 minutes, then uncover and bake for another 15 minutes.

Chicken Coconut Kurma

2011-11-16T06:51:00.000-08:00

A few months back I posted a recipe for a tasty Indian dish called Chicken Tikka Masala, after that I received a lot of requests for the recipe for Chicken Coconut Kurma. After much ado, here it is, and believe me when I say it was worth the wait. This dish is so yummy! Many thanks again to Karen for both these recipes!

Chicken Spice Marinade:
3 chicken breasts sliced thin
1/2 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. turmeric
1/2 tsp. cayenne
Mix this all together about an hour ahead of time.

1 tsp. vegetable oil
3 tsp. minced garlic
1/2 tsp. ginger
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. turmeric
1/2 tsp. cayenne
2 medium tomatoes, lightly blended (or 1 can diced tomatoes)
4 Tbsp. plain greek yogurt
3/4 cup water
1 tsp. salt
1 can coconut milk
1 tsp. garam masala (an Indian spice)

Put the chicken (that has been marinating in the spices) into a large fry pan over medium heat until cooked through.
In a large sauce pan, put the oil, garlic, and ginger over medium heat until it starts to simmer. Then add the remaining spices (except salt and masala) and simmer for another minute. After that, add the tomatoes and simmer for 3 to 4 minutes. Add the yogurt and blend in with a wire whisk. Then add the cooked chicken pieces, the 3/4 cup water, and salt. Bring to a boil, then cover and simmer for 20 minutes.
Stir in the coconut milk and garam masala then simmer uncovered, stirring occasionally, until the sauce becomes fairly thick. Serve with rice.

9-Layer Bean Dip

2011-11-13T17:48:00.000-08:00

Made this a few days ago. The plate was practically licked clean in about 2 minutes.

1 can refried beans
1 Tbsp. taco seasoning
1 c. Monterey jack cheese, shredded
2 c. guacamole
1 (16 oz) container sour cream
2 c. salsa
1 c. Mexican blend cheese (or cheddar), shredded
1 small can (6 oz) diced olives
2 tomatoes, sliced, lightly salted and peppered
1/2 bunch cilantro, chopped (or to taste)
2-3 green onions, chopped
Taco sauce (optional, sprinkle over the top before serving)

Combine refried beans and taco seasoning in a bowl and stir together (if you want a HOT bean dip, do this in a saucepan on the stove over medium heat). When the taco seasoning is mixed in well, spread mixture on a large serving platter (or 9x13 baking dish). Layer remaining ingredients, in order, over beans. I like to sprinkle a little extra cheese near the top layers, but you can do whatever you like!

Babble's Top 100 Food Blogs

2011-11-10T10:40:00.000-08:00

Click here: Babble's Top 100 Food Blogs

Update: We are climbing the charts.. we are currently at #82.. Keep voting! We are officially in the top 100.. now lets aim for top 50! Every vote counts!!

Please Vote! Follow the link above to vote "FavFamilyRecipes" as your favorite food blog. (If you click the "alphabetical tab, we are page 4... #195) Our nominee was put in late so we have some catching up to do!

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Spaghetti Squash Spaghetti

2011-11-09T07:56:00.000-08:00

For me it is very hard to want to eat healthy this time of year. It's getting colder and I just want warm comfort food. But this recipe is the cure for me. It's warm, and delicious, and low on calories and carbs. I have honestly come to prefer spaghetti squash to noodles.

1 spaghetti squash
your favorite spaghetti sauce (see below for mine)
smoked sausage (in U shaped package)
mozzarella or parmesan cheese

Cut sausage into small wedges. Throw pieces into a fry pan and brown, this removes some of the oil and gives it a nice flavor. Warm spaghetti sauce and toss in the cooked sausage.
Take spaghetti squash and stab it all over with a sharp knife. Microwave for 20 to 25 minutes until soft. (or, if I have more time I will throw the spaghetti squash in the oven at 400 degrees for 1 1/2 hours). Carefully remove from microwave and cut open, it will be very hot! Once it has cooled a little, remove seeds and strings from the middle then remove spaghetti squash into a bowl using a fork.
Top spaghetti squash with sausage sauce and top with mozzarella or parmesan cheese.

Spaghetti Sauce:
You will notice that I use this sauce as a base for everything from marinara, to pizza sauce, to spaghetti sauce. I just adjust the amount of tomato sauce I use depending if it needs to be thicker or thinner. (You can add onions too at the beginning when you brown the garlic, I'm just not much of an onion fan).

1 Tbsp. minced garlic

1 small can tomato paste

1 large can tomato sauce

1 tomato, finely chopped

3 tsp. basil

2 tsp. oregano

1 tsp. parsley

salt and pepper, to taste

Brown garlic in a little olive oil in the bottom of a sauce pan. Add everything else and simmer for 30 minutes.

Mom's "Cheater" Chili

2011-11-06T18:23:00.000-08:00

For as long as I can remember my mom has made this chili. It is my dad's very favorite. We would have at least once a week in the Fall and always on Halloween night when I was growing up. This chili is my favorite to put over Navajo Tacos, chili dogs, and chili cheese fries. There isn't much to it but I think that is what I like about it most!

1 lb. ground beef
1 onion, diced
1 15-16 oz. can chili (any brand works)
1 15-16 can chili beans (do not drain)
1 can diced tomatoes
1/2 c. tomato juice (or to taste)
salt & pepper to taste

Garnishes:
shredded cheese
diced onions
sour cream

In a medium sized skillet, brown ground beef until done. Drain excess liquid and add onion. Cook until onion becomes soft and transparent. Put meat/onion mixture in slow cooker* along with remaining ingredients and cook on low for at least 2-3 hours. Top with cheese, onions, and/or sour cream

*If you don't have a slow cooker, you can just bring to a simmer and cook on low-heat until ready to serve.

BBQ Cilantro Chicken Pizza

2011-11-02T07:00:00.000-07:00

I love this pizza, we used to order a pizza like this at a local place when we lived in California. When we moved we had to make our own version and it is every bit as good!

1 Pizza Crust - Uncooked (I like to use the dough from our breadtwists recipe)

Sauce:

1 Tbsp. minced garlic

1 small can tomato paste

1 medium can tomato sauce

1 tomato, finely chopped

2 tsp. basil

2 tsp. oregano

salt and pepper, to taste

2 Tbsp fresh chopped cilantro

1 cup BBQ sauce (whatever your favorite kind is)

Brown garlic in a little olive oil in the bottom of a sauce pan. Add everything else, except the BBQ sauce, and simmer for 20 minutes. Then remove from heat and stir in the BBQ sauce.

Toppings:

about a handful of fresh chopped cilantro
2 to 3 cups of mixed cheddar and mozzarella cheese
2 chicken breasts grilled in BBQ Sauce, then sliced
1 can pineapple tidbits - drained

Roll your pizza dough onto a pizza pan or pizza stone. Follow the directions to make the sauce and spread evenly over the pizza dough. Then top with cheese and pineapple. Bake in the oven at 400 degrees for 18 min. After cooking, top with grilled chicken slices and fresh chopped cilantro.

New Look!

2011-11-01T09:12:00.000-07:00

We are testing out a new look for the site. We still have all your favorite recipes! Let us know what you think....

Chili Verde

2011-10-30T23:21:00.000-07:00

A few years ago my husband and I went to a chili cook-off at our church. We tried all of the different chili recipes but there was one that both of us couldn't get enough of. It was simply amazing. The pork was perfectly tender and the taste was outstanding. I finally got up the nerve to ask for the recipe and permission to share it here on FavFamilyRecipes. I am so excited to share it with all of you. It is definitely an award-winning recipe! Thanks Diana for sharing with us!

*keep in mind this is a little spicy. Feel free to cool it down with cheese and sour cream.

2 lbs. pork, diced (I used boneless pork ribs)
1 c. onion, chopped
14 oz. chicken broth
1½ tsp. garlic powder
2 ½ Tbsp. chicken stock
1 tsp. celery salt
1 Tbsp. cornstarch
½ tsp. oregano
1 Tbsp. cumin
½ Tbsp. jalapeno
4 Tbsp. chopped cilantro
½ Tbsp. chili powder
1 Tbsp. green Tabasco sauce
10 oz. green enchilada sauce
27 oz. canned green chiles, chopped or diced
8 oz. canned green chiles, pureed
1-2 cans white beans, drained and rinsed (optional)
1/2 tsp. salt

(***See slow-cooker instructions below.. I did it in the slow-cooker last time and it came out perfectly)

Brown pork and drain. Add onion & chicken broth (will not cover meat). Simmer 1 hour, stirring often. Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce. Simmer 1 hour stirring often to avoid sticking.
Add green enchilada sauce and stir. Simmer ½ hour. Add chopped green chiles and cook for 15 minutes. Add pureed green chiles, white beans and salt to taste (about 1/2 tsp).

Serve with cheese, sour cream, chips and/or flour tortillas.

**SLOW COOKER INSTRUCTIONS:
Brown pork and drain. Saute onion and add to slow cooker with meat. Add chicken broth and cook on low heat for 3 hours. Add remaining ingredients and cook additional 2 hours on low heat.

Apple Crisp (with a Shabby Apple GIVEAWAY)

2011-10-27T12:03:00.000-07:00

One thing I love about Washington in the Fall (among many, many other things) is the APPLES. I can't seem to get enough of them! I love picking them straight from the orchard and bringing them home.. and whipping up a recipe like this one...

Speaking of apples.. how about a Shabby Apple giveaway? I love Shabby Apple's clothes, especially their vintage skirts and dresses. See below to see how you can win one!

Apple Crisp:

6-7 Granny Smith apples (or any other kind of tart apple. Avoid red delicious or other sweet apples), peeled, cored, and sliced
3/4 c. sugar
1 Tbsp. flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. almond extract
2 Tbsp. water

Topping:
1 c. oats (instant works great)
1 c. brown sugar (packed)
1 c. flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1 cube (1/2 c.) butter, softened

Combine sliced apples, sugar, flour, cinnamon, nutmeg, and almond extract in a large bowl. Toss until apples are evenly covered. Place apples in a 9x13 pan and sprinkle evenly with 2 Tbsp. water. In a separate bowl (you can actually use the same bowl you did the apples in to avoid extra dishes), combine topping ingredients, minus the butter. When topping ingredients are well mixed, add the butter using a pastry blender or wooden spoon. Mix until it becomes nice and crumbly then sprinkle over the apples. Place in the oven at 350-degrees for 40-45 minutes. Serve with vanilla ice cream.

UPDATE:

THIS GIVEAWAY IS NOW CLOSED!
The lucky winner chosen at random is...

Comment #16 is TARA!!!! Who said:

"...Pinned it!!!
http://pinterest.com/pin/43417583877186539/
Would love to win. "

Congratulations Tara! Email me at favfamilyrecipes@gmail.com to claim your prize!

A very special "THANK YOU" to everyone who participated! Keep checking back for more fun giveaways! You guys all rock!

If you like what you see at ShabbyApple.com, enter this code for 10% off your entire purchase: favfamilyrecipes10off

Cheesy Potato Skins

2011-10-26T08:51:00.000-07:00

This is a game day must have at our home. They are so good and definitely rival any that you can get at a restaurant. I am not going to do exact measurements because you can do as much or as little as you like of these.

Pre-baked Potatoes

Cheddar Cheese

Cooked and Crumbled Bacon

Melted Butter

If you bake the potatoes in aluminum foil be sure to unwrap them right out of the oven so the skins don't get soggy. Once they are cool enough cut the potatoes in half and scoop out the center, leaving about a 1/2 inch layer of potato. Brush the potatoes all over with melted butter and put under the broiler for about 6 to 8 minutes or until they look a little browned. Now add the cheese and bacon and broil again for 1 to 2 more minutes or until the cheese is melted.

Serve with a side of sour cream sprinkled with chives.

Carne Asada (and Carne Asada Burritos)

2011-10-23T22:13:00.000-07:00

I love LOVE LOVE carne asada. I love it in burritos (see recipe below), tacos, breakfast burritos, enchiladas, quesadillas, over rice... the possibilities are endless. It is so versatile! You can't go wrong with a good carne asada recipe. A special thanks to my friend Karla for giving me the idea for this recipe. You are the carne queen!

2 Lb. carne asada or skirt steak (sliced very thin) -- the only place I have been able to find carne asada is at Winco. It is sliced thin and ready to go. Again, thinly sliced skirt steak works too

Marinade:
1/4 c. adobo sauce (not adobo paste, if you are having a hard time finding it, you can get the canned chilies in adobo sauce and just use the sauce from it)
1/4 c. vinegar
1/4 c. soy sauce
1/4 c. beef broth
4 oz. can diced chilies
2 Tbsp. diced jalapeno (canned is fine)
1 onion, finely diced
4 cloves garlic, minced
1/2 bunch cilantro
1 1/2 Tbsp. fresh oregano (or about 1 tsp. dried)
7 shakes green Tabasco sauce
juice of 1 lime

Combine marinade ingredients. Add carne asada to marinade (separate out the slices so it all gets evenly covered in the marinade) Place meat and marinade in a Ziploc bag, squeeze out all the air, and seal tightly. Allow to marinate overnight (or at least 6-8 hours). Heat grill to medium-high heat and place meat on grill for about 1-2 minutes on each side (it is way thin so it will cook through quickly). Remove from grill and serve (if you are putting the carne asada in something.. like burritos, tacos, quesadillas... etc.. cut the carne asada into smaller, bite sized-pieces or slices).

Carne Asada Burritos:
There is a little taco truck close to where we live that has THE BEST carne asada burritos. One thing that the taco truck guy does that I love is he adds shredded cabbage instead of shredded lettuce. It makes all the difference. I had to add cabbage to this recipe! Yum!

carne asada, prepared (see recipe above)
flour tortilla shells (I like the uncooked ones from winco that you warm up yourself)

Garnishes:
shredded cabbage
pico de gallo
black beans
Spanish rice
shredded cheese (Monterey jack or cheddar)
salsa
sour cream
avocado (or guacamole)
cilantro
lime wedges

Layer carne asada on tortilla shells and add any or all of the garnishes. Roll up into a burrito and serve!

Butternut Squash Ravioli

2011-10-19T07:58:00.000-07:00

This is another fall favorite around here. I first had this when we were living in the bay area and I fell in love. It is sweet and savory and delicious!

Butternut Squash Ravioli (I can usually find it at Costco)
1/4 c. butter
1/2 c. brown sugar
1/4 c. grated paremsan cheese (the powdery kind)
1/4 c. pine nuts - toasted
dark baking chocolate (I like Ghiradelli)

Boil the ravioli. In a seperate sauce pan combine the butter and brown sugar on medium heat til they dissolve together, then simmer until the sauce thickens (it will thin out when you stir in the ravioli). Remove from heat and add the parmesan and pine nuts. Drain the ravioli and gently stir it in with the sauce. Place ravioli on individual plates and top with additional parmesan cheese and grated dark chocolate. (The dark chocolate really brings out an amazing flavor to the dish, don't skip this part!)

Cheesy Cream of Broccoli Soup

2011-10-17T19:13:00.000-07:00

I have several recipes for cream of broccoli soup, but I don't really LOVE any of them. So I created this cream of broccoli soup... and I LOVE it! With this soup you use Velveeta, but don't worry.. it is not overpowering AT ALL. You probably won't even notice it's there. It just adds a nice consistency and flavor. I highly recommend serving it in bread-bowls. One of my favorite Fall soups ever!

2-3 broccoli heads, coarsely chop off the florets (I like BIG chunks of broccoli, but feel free to cut it up to your liking..)
9 c. water
5-6 Tbsp. bouillon granules
1 cube butter
1 onion, finely chopped in food processor
1 c. flour
2 c. half & half
salt and pepper (to taste)
2 c. shredded cheddar cheese (DON'T use pre-shredded. That stuff is coated with starch and will make your soup grainy and gross.. it is worth it to shred it yourself)
16 oz Velveeta (half of the big block)

In a large pot over medium heat, bring water to a boil and add bouillon granules and broccoli, reduce heat and simmer broccoli for about 10 minutes. In a separate skillet over medium heat, melt the butter, add the onions and saute for about 5 minutes. Add the flour to the onions and stir well, forming a thick paste.

Gradually add the cream and stir until thick (I actually used a whisk, but that's just me, I like it really smooth). Add this mixture to the broccoli mixture in the pot and stir well. Add salt and pepper to taste. Add shredded cheese and Velveeta, stirring until melted. (Tip for cheesy soups: do NOT let it boil! This will break down the cheese and it will become grainy. Just keep it on a low heat until the cheese is melted, then serve!)

Malibu Chicken

2011-10-16T10:12:00.000-07:00

When we were little we always considered it a treat to go to Sizzler. My Dad would take us there on special occasions. As kids, we all loved Sizzler... but now, it takes some convincing to go. I know now that the reason we loved Sizzler so much was because it was something special we shared with our Dad... not the food. When we went, I would always order the Malibu chicken. I loved it then but now I think my version is much much better (for starters I don't use frozen chicken patties). The sauce is Emily's creation that she uses for Cap'n Crunch Chicken. It tastes so much better than the plain mayo-mustard sauce that Sizzler uses. Anyway, this recipe is for you, Dad. Thanks for always making us feel special and taking us on dates to Sizzler. :)

3 egg yolks
2 cloves garlic, minced
4 boneless, skinless chicken breast halves
6 Tbsp. butter
1 c. Panko bread crumbs (Japanese bread crumbs)
1 c. grated Parmesan cheese
1 Tbsp. dried parsley
1 Tbsp. garlic powder
½ Tbsp. salt
1 Tbsp. ground black pepper
4 slices black forest ham
4 slices Swiss cheese

Creole Mustard Sauce:
2 tablespoons Grey Poupon Dijon mustard
3 tablespoons mayonnaise
1 teaspoon yellow mustard
1 teaspoon honey
Mix together and chill in refrigerator.

In a small bowl, beat egg yolks with garlic. Place chicken and egg mixture in a large Ziploc bag, squeeze out all the air and seal tightly. Refrigerate for at least 4 hours, or overnight if possible. Preheat oven to 400 degrees. Melt butter and pour into bottom of a 9x13 baking dish. Mix together the bread crumbs and Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over the top. Bake for 15 min on each side or until chicken is no longer pink and juices run clear. Top each piece of chicken with ham and slice of Swiss cheese. Place back in the oven for about 5 min or until cheese is melted. Remove from oven and serve with Creole Mustard Sauce.

**These also make GREAT sandwiches or wraps the next day, just cut it into strips**

Pumpkin Cobbler

2011-10-12T07:45:00.000-07:00

This has become our traditional Halloween dessert. It's kind of like an upside down pumpkin pie, but I like it even better. It is so easy to throw together and is the perfect dish for fall when you are starting to crave pumpkin.

Filling:
4 eggs
3 c. pumpkin (NOT pumpkin pie filling)
1 1/2 c. sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. clove
3 c. half and half

Topping:
1 yellow cake mix (unprepared)
1/2 c. butter (melted)
cinnamon and sugar (to taste)
chopped pecans (optional)

Mix all ingredients together in a large bowl then pour into a 9x13 pan. Sprinkle dry cake mix over the top (I usually only end up using about 3/4 of the box). Pat the cake mix down a little then pour melted butter evenly over the top. Then sprinkle with a little cinnamon and sugar (and pecans-optional). Bake at 350 for 60 minutes. Knife in center should come out clean when it is done. Serve with cool whip or vanilla ice cream over the top.

Chicken Gyros with Tzatziki (Cucumber Sauce)

2011-10-09T15:59:00.000-07:00

I love gyros.. but I am not a big fan of lamb (which, from my understanding, is what gyros are traditionally served with). So this is a chicken version. This is a lighter dish, but surprisingly filling! If you don't feel like grilling chicken skewers, just cook up the marinated chicken first and THEN cut into smaller pieces or slices. Any way you do the chicken it will turn out great.

Marinade:
3/4 c. balsamic vinaigrette salad dressing
3 Tbsp. fresh squeezed lemon juice (about 1/2 of a lemon)
1 Tbsp. dried oregano
1/2 tsp. freshly ground black pepper

4 boneless, skinless chicken breast halves

Tzatziki Sauce (cucumber sauce):
1/2 c. seeded, shredded cucumber
1 tsp. kosher salt
1 c. plain yogurt
1/4 c. sour cream
1 Tbsp. lemon juice
1/2 Tbsp. rice vinegar
1 tsp olive oil
1 clove garlic, minced
1 Tbsp. chopped fresh dill
1/2 tsp. Montreal seasoning (we just used the Montreal seasoning for chicken)
kosher salt to taste
pepper to taste

4 slices of soft flatbread (or pitas if you prefer)

Toppings:
heart of romaine lettuce, cut into slices
red onion, thinly sliced
tomatoes, sliced
kalamata olives
banana peppers (pepperoncinis), sliced
crumbled feta cheese

In a small bowl mix all marinade ingredients. Cut up chicken into cubes (for skewering) and place in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.

In the meantime, combine cucumber and kosher salt and let sit for a few minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Montreal seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

Skewer chicken (remember to soak your skewers if they are wooden) and place on grill over medium-high heat, turning 1/4 turn every couple minutes. When chicken is cooked through and juices run clear, remove from heat.

Place flatbread on the grill, and cook for about 90 seconds, until warm, turning frequently to avoid burning. Arrange chicken (removed from the skewers of course), lettuce, onion, tomato, olives, and banana peppers on the flatbread. Top with tzatziki sauce and feta cheese.

2011-10-05T15:22:00.000-07:00

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Caramel Apple French Toast

2011-10-05T08:03:00.000-07:00

This is one of our favorite fall recipes, especially when apples are coming on. We got these honey crisp apples from a local orchard and they were so good! This dish tastes best with a tart apple. Never make it with a red delicious, it will not taste as good.

1 loaf french bread

6 eggs

1 1/2 cups milk

1/3 cup sugar

1 Tbsp. vanilla

6 apples, peeled, cored, and sliced (tart apples taste best)

cinnamon, nutmeg, white sugar and brown sugar to taste

Cut bread into large slices (about 3 inches wide) and arrange in a lightly sprayed 9x13 inch pan. In a large bowl beat together eggs, milk, sugar, and vanilla. Pour mixture over bread slices. Arrange apples on top of bread. Sprinkle cinnamon, nutmeg, and sugars (sprinkle the brown sugar the most generously) over the apples. Cover and refrigerate overnight.

In the morning bake for 1 hour at 350 until golden brown.

Top with your favorite caramel topping. Mrs. Richardson's Butterscotch Caramel is our favorite but even better than that is making it from bagged caramels:

1 pkg wrapped caramels

2/3 cup whipping cream

Melt together in microwave.

Homemade Vanilla Ice Cream

2011-10-02T19:13:00.000-07:00

I recently got a new ice cream maker and have been making ice cream non-stop for the last 2 weeks. We have been experimenting with so many different recipes and finally found one that we LOVE. It is a great base recipe and it is easy to add any kind of mix-in that you would like. The recipe is one I adapted from the Food Network (I wish I could take credit for it but I can't).

2 c. half-and-half
1 c. whipping cream
1 3/4 c. + 2 Tbsp. sugar
2 Tbsp. peach preserves (not jelly)
1 vanilla bean, split and scraped

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Bring the mixture just barely to a simmer. As soon as you see a bubble hit the surface, remove it from the heat (do not let it boil) and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Mix ice cream in ice cream maker* according to unit's instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving (we did ours overnight and it was perfect).

*The ice cream maker that I have is the NewAir AIC-220 (click here).. and it works great. This ice cream maker is SUPER easy to use. We pulled it out of the box and were making ice cream within just a few minutes. It has no assembly and is ready to go. We just threw in our cream mixture and pressed start.. and waited until our ice cream was done. Another thing I love about it is that it is VERY quiet. We could hardly even tell that it was going. When the ice cream was done, we had to throw it in the freezer to harden up completely before we ate it (which is the same with pretty much any ice cream maker). If you eat it right when the ice cream maker stops, it is a soft-serve consistency (which is still way good. We have eaten it like that more than once).

If you would like one of your own you can get a 12% discount off of the discount price, PLUS free shipping. Just type in FAVFAM12 at checkout (add it to the shopping cart, enter the code and select "Secure Checkout")!

Chicken in Basil Cream Sauce

2011-09-28T06:57:00.000-07:00

This is a favorite recipe that I got from my friend Charisse. I made it for my parents once and my Dad said this was the best chicken he had ever had! It is so good.

1 cup milk

1 cup Italian bread crumbs

4 chicken breasts cut into halves (8 pieces)

1/4 cup margarine

1 cup chicken broth

2 cups whipping cream

1 tsp dried basil

1/8 tsp pepper

1 cup grated parmesan cheese

Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.

Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.

Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and serve.

Frozen Hot Chocolate

2011-09-25T07:18:00.000-07:00

I LOVE Frozen hot chocolate. In my high school years I loved going to Dairy Queen and getting these. So many fond memories. In my opinion this tastes best in either a frosted mug or a styrofoam cup.

5-6 oz chocolate (we like Marabou from Ikea and/or a few different kinds of Ghiradelli)
2 tsp. hot chocolate powder mix (I like to use Stephens-brand hot chocolate mix)
1 1/2 Tbsp sugar
1 1/2 c. milk
3 c. ice (to make it a little more rich, use frozen milk cubes)
*Whipped cream (see below or store-bought)
Chocolate shavings

Chop the chocolate into small pieces and melt in a double boiler or a small saucepan over med-low heat. Stir occasionally until melted. Add the hot chocolate mix and sugar, stirring constantly until blended. Remove from heat, slowly add half a cup of the milk, and stir until smooth. Cool to room temperature. In a blender, place the remaining cup of milk, the chocolate mixture, and the ice. Blend on high speed until smooth. Pour into cup or mug and top with whipped cream and chocolate shavings.

*Whipped Cream:
1 c. heavy cream, very cold
1 tsp. vanilla extract
1 1/2 Tbsp light corn syrup

Combine the cream and vanilla and mix well. With an electric mixer with a whisk attachment, start whipping the cream on medium speed. Add the corn syrup slowly while beating. Whip until the cream holds soft peaks.

Nacho Cheese Dip

2011-09-21T08:00:00.000-07:00

I realize this is a very simple recipe but that doesn't make it any less delicious. This is our family's favorite way to make nacho cheese. It is a staple around football season. For a meatier version cook up some ground Italian sausage, pat off excess grease and stir in after the cheese is melted.

1 lb. Velveeta Cheese
1 can Rotel Tomatoes (tomatoes and green chilies)

Slice the cheese into cubes and put in a large bowl. Pour in entire can of Rotel Tomatoes. Melt in microwave on high, stirring every 2 to 3 minutes until fully melted. Serve with tortilla chips.

Devin's Dutch Oven Chicken & Sausage

2011-09-18T12:19:00.000-07:00

I love Dutch oven cooking and have grown up having it a lot in the summertime. My brother, Devin, is the Dutch oven MASTER. I'm not kidding, he makes the best Dutch oven food EVER. He was kind enough to share his recipes with us and is allowing us to put them up on the family blog... THANKS DEVIN!!!

For starters you will need:
1 big bag of charcoal briquettes
lighter fluid
seasoned cast-iron Dutch oven(s) (12")
Dutch oven lid-lifter (and some THICK hot pads) to lift the lid off

Spray the charcoals with some lighter fluid, throw in a match and wait until all of the charcoals turn light gray. When ready, spread the coals out flat and place the Dutch oven over the top. It will heat up pretty fast. Now follow the recipe below! You will NOT be disappointed (this Chicken & Sausage recipe has never failed me)!

Here is a GREAT website on how to cook with Dutch ovens if you are new to Dutch oven cooking. Click HERE. (This guy explains the technique much better than I can.. Thanks Dutch Oven Dude)!

**The following recipe serves about 6-8 people (depending on your appetite!)
Dutch Oven Chicken &Sausage:

2-3 Lbs chicken
1 Lb. pork roast, cut into serving sizes (optional)
2-3 packages smoked sausage, sliced about 1" thick (the kind in horseshoe shaped package)
1 BIG bottle BBQ sauce (enough to cover the meat completely.. we like Bull's Eye Original and Texas Longhorn)

Add the chicken (and optional pork) to the hot Dutch oven. Place the lid over the top and check occasionally. When the chicken is white and cooked through (DO NOT OVERCOOK), drain ALL the water from the oven and add the sausage and BBQ sauce (add enough to completely drench the meat) Cook another 10-15 minutes, covered. Remove from heat, serve, and enjoy!

Devin's Famous Dutch Oven Potatoes

2011-09-18T12:14:00.000-07:00

I am not kidding, these potatoes really are famous in our family. They are by far the best Dutch oven potatoes I have ever had. I like them the best with a little ranch dressing.. (I figure they are so high in calories.. what's a few more?)

If you need help getting started with Dutch Oven cooking, click HERE for a basic rundown of what you will need.

1 pkg. bacon, cut into fourths
10-12 large potatoes (scrubbed, rinsed, and sliced into circles)
Seasoning Salt ("Spike" or "Johnny's" seasoning salt work great!)
1 Tbsp. garlic powder
1 can cream of chicken
3-4 c. shredded cheddar cheese

When the Dutch oven is good and hot add the bacon and heat until fully cooked. Drain about half of the bacon grease then add the potatoes. stir in about 3 Tbsp. of the seasoning salt (or to taste) and garlic powder. Cover and cook about 20-25 minutes stirring occasionally (or until potatoes are no longer crunchy, but do NOT overcook). Add cream of chicken. When the cream of chicken is evenly distributed and hot, add cheese. When cheese is melted, remove from heat and serve.

*** These taste the VERY best when served with ranch dressing on the side, use 1c. mayo, 1 c. buttermilk and 1 pkg. hidden valley ranch dressing mix (original.. not buttermilk) or see homemade ranch dressing recipe HERE.

Graham Cracker Coconut Cookies (Low-Calorie)

2011-09-14T11:38:00.000-07:00

These are a great low-calorie cookie that still taste so good! They are super easy to whip up as well, you've gotta love cookies with only 4 ingredients.

3 to 3½ c. crushed graham crackers
1 can of low-fat sweetened condensed milk
1 cup chocolate chips
1½ c. coconut

Mix first three ingredients by hand until crumbs are moistened. Spoon into rounded tablespoon sized balls and roll each ball in coconut. Flatten a little bit and bake at 350 for 11 minutes.

Our Version of Noodles & Co.'s Thai Peanut Saute

2011-09-11T10:33:00.000-07:00

This is my personal version of the "Indonesian Peanut Saute" from Noodles & Co. It turned out just like it! It got my hubby's stamp of approval. In fact, he said "this is my favorite Thai noodle dish I have ever had.. even better than Noodles & Co."
(This makes quite a bit, probably easily feeds 4-6.)

1-2 Lbs. chicken, cut into thin strips
vegetable oil (to saute)
1 Tbsp Sriracha chili sauce (we just found this at our local grocery store. Click here.)
juice of 1 lime
3 cloves garlic, pressed
1 Tbsp. fresh ginger, minced
3-4 shakes soy sauce
salt & pepper (to taste)
16 oz. (1 pkg.) linguine noodles
**peanut sauce (see below)
peanuts
2-3 limes, sliced

The following are all to taste, add as much or little as you want (If you do lots of veggies, I would recommend making extra sauce)
-shoestring carrots (I just used the packaged kind)
-broccoli florets, chopped
-green onion
-peanuts (chopped)
-bean sprouts

In a large skillet, saute chicken in oil, Sriracha, lime, garlic, ginger, soy sauce, salt & pepper. While chicken is cooking, prepare the linguine (to al dente) and make the peanut sauce. After the chicken is cooked, remove from the skillet and wrap in foil to keep warm. Re-oil the skillet, add vegetables and saute (except for the bean sprouts, add those a few minutes before serving so they are still nice and crunchy and don't get overcooked). Add the chicken and bean sprouts to the skillet, cover, and reduce heat. Drain noodles and toss with a little olive oil (to keep the noodles from drying out and sticking together). Now there are 2 ways you can finish the dish: 1. mix the sauce with the noodles and TOP with veggies & chicken (this is what we did) OR 2. you can add the noodles and sauce to the skillet with the vegetables and toss until everything is well coated with sauce. Garnish with peanuts and limes.

**SAUCE:

1 c. chicken broth
6 Tbsp. (heaping) creamy peanut butter
2-4 tsp. Sriracha chili sauce -- more or less depending on how hot you like it
3 Tbsp. honey
6 Tbsp. soy sauce
3 Tbsp. fresh minced ginger
4-5 cloves garlic, pressed or minced

Combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat until sauce becomes smooth and well blended.

Grilled Mahi Mahi Tacos

2011-09-09T08:45:00.000-07:00

If you haven't guessed by all the fish taco recipes on here, I LOVE fish tacos! I simply can't get enough of them. I think I have enough fish taco recipes that I could have a different fish taco every day of the summer.. and believe me, if that were the case I wouldn't be complainin'.

The trick for good fish tacos? Good fish. Get the freshest fish you possibly can... if you can't get fresh fish, get it frozen. The ones at the grocery store that are packaged up and look fresh, probably aren't. They have probably been frozen before. Ask the people in your meat department if they had been previously frozen. If they have, ask for filets that are STILL frozen and then go home and keep them frozen until you are ready to thaw them. Is this making sense? You don't want your fish frozen, then thawed, then frozen again, then thawed. That will make your fish taste gross. Ok onto the recipe now...

1 lb. mahi mahi
Kosher salt (to taste)
1/4 c. canola oil
1 large lime, juiced
1 Tbsp. chili powder
1/4 tsp. cumin
1 Tbsp. diced jalapeno
1 tsp. minced garlic
pinch oregano
1/4 c chopped fresh cilantro leaves
8 flour tortillas (soft taco size)

Garnish options:
Shredded cabbage
Hot sauce
Sour cream
Thinly sliced red onion
Sliced green onion
Chopped cilantro leaves
Avocado
Pico de Gallo
Salsa
Cotija (or feta) cheese

Preheat grill to medium-high heat. Place fish in a medium size dish and sprinkle with Kosher salt. Whisk together the oil, lime juice, chili powder, cumin, jalapeno, garlic, oregano and cilantro and pour over the fish. Let marinate for about 20 minutes.

Remove the fish from the marinade place onto a hot grill (flesh side down if flesh is still on). Grill the fish for 7-8 minutes on the first side (or until fish is just opaque) and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

Place the tortillas on the grill and grill for a few seconds. Place fish on tortillas and garnish with any or all of the garnishes.

Grape Chicken Pasta Salad

2011-09-05T10:27:00.000-07:00

This salad is a family staple in the summer. I love the savory sweet mix of it. Great as a side dish for BBQ's!

1 pkg curly noodles, cooked

1 chicken breast, cut in pieces and cooked with a little lemon juice

1 small package sliced almonds

1 can pineapple tidbits, drained

1/2 bag of red grapes

Dressing:

1 c. sour cream

1 c. miracle whip

1 Tbsp. sugar

1/2 tsp. salt

1/2 tsp. ginger

Mix dressing and stir into the other ingredients in a large bowl. Refrigerate at least 1 hour before serving.

Caribbean Shish Kabobs

2011-08-31T08:27:00.000-07:00

The bacon-wrapped bananas are my FAVORITE part of this dish. I know it sounds weird but they are amazing.

4-5 chicken breasts, cut into chunks

1 Bottle Lawry's Teriyaki w/ pineapple marinade (sometimes we do peanut sauce instead)

1 pkg. bacon (or about 10 slices), cut into halves so you have 20 pieces

4 bananas

1 to 2 c. chunked pineapple (fresh or canned)

wooden skewers, soaked in water

Marinate chicken pieces in teriyaki or peanut sauce for at least 3 hours. Cut bananas into about 5 pieces each. Slightly cook the bacon slices so you can pat off some of the grease, but don't cook them too long because you want them long and soft enough to wrap around the bananas. Wrap the bacon around the bananas and put them securely onto skewers alternating with chicken and pineapple. Grill over medium heat until chicken is cooked through.

Coconut Cream Cake with Coconut Cream Cheese Frosting

2011-08-28T22:39:00.000-07:00

This is probably one of the best cakes I have ever had. My husband agrees. The cake itself is so rich and moist. You will love it! Please, don't take my word for it.. if you love coconut.. you need to make this cake. I got the recipe from my sister who got it from one of her friends. This is definitely a recipe I will keep handy when I have company over!

COCONUT CREAM CAKE:

Wet Ingredients:
1 c. butter, softened
1 3/4 c. white sugar
1 c. cream of coconut (Coco Lopez is the one I used.. it can be found by the drink mixers at your grocery store)
4 large eggs

Dry Ingredients:
2 1/2 flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1 c. buttermilk
1 tsp. coconut extract

Separate eggs, set whites aside. Beat wet ingredients together including egg yolks until fluffy. Sit dry ingredients together and stir well. Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture. In a clean bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites into batter. Bake at 275-degrees in two 9-inch pans (lightly sprayed with baking spray or what works BEST is lining the bottom of the pan with parchment paper) for about 90 minutes (it seems they finish much nicer in the lower heat). After about 60 minutes, do the "toothpick test", repeating every 5-10 min or so until the toothpick comes out clean. After cake is out of the oven and transferred to parchment paper or a cooling rack, poke each cake with a few holes (making sure not to poke all the way through) and drizzle remaining coconut cream over (about 1/2 c. total). This is optional and just keeps the cake extra moist. After the cake cools, transfer to the freezer and freeze overnight.

Frost immediately (see frosting recipe below) after removing from the freezer. Allow to thaw for about an hour before serving. If you want to do a layered cake, put a layer of frosting in-between the two cakes and then continue to frost the remainder of the cake. Sprinkle with lightly toasted, shredded coconut (see below).

COCONUT CREAM CHEESE FROSTING:

1/2 c. butter, softened
8 oz. block cream cheese, softened
1 tsp. coconut extract
1 bag powdered sugar
milk (as needed)

Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little until reaching desired consistency. If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you want. (add milk to thin it out, add powdered sugar to thicken it up).

Toasted Coconut:

Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet. Spread it out so it makes just a single layer. Bake for appx. 8-10 minutes in a 325-degree oven. Some pieces will still be white and soft, some browned slightly with a little crunch.

Pai Mai (Chopped Cabbage and Chicken Salad)

2011-08-24T09:49:00.000-07:00

This is a staple salad in my husbands family. It is a great side dish with chinese food but we make this and eat it alone all the time.

1 head of cabbage, finely chopped

2 Tbsp. Sesame seeds

1/2 c. roasted almonds, chopped

1 chicken breast, diced and cooked in Teriyaki sauce

1 pkg. Ramen noodles

Seasoning salt (to taste)

Dressing:

6 Tbsp. sugar

1/4 c. olive oil

1/4 c. apple cider vinegar

2 squirts lemon juice

salt and pepper (to taste)

In a large bowl combine cabbage, sesame seeds, almonds and chicken. In a separate, small bowl combine sugar, oil, vinegar, lemon juice, salt and pepper. Pour oil mixture into cabbage mixture and toss until cabbage is well coated. Refrigerate the cabbage mixture in the fridge to let all the flavors settle in. Break up Ramen noodles into pieces and place on baking sheet. Sprinkle seasoning salt over noodles and broil for about 1 minute (keep a close eye on them so they don't burn). Toss salad mixture again then top with noodles immediately before serving (if you do it earlier the noodles will get soggy).

Honey Lime Chicken Enchiladas

2011-08-21T11:50:00.000-07:00

This is my new favorite way to make enchiladas! They are SO delicious and cheesy! Don't skimp out on the cheese, seriously, get the one pound block and shred it up. You won't regret it. A special thanks to my cousin, Angela, for sharing this recipe!

1 small, onion, peeled & diced (use a sweet onion if you can find it)
3 chicken breast halves
1/2 c. chicken broth
1 Tbsp. chili powder
1 tsp. garlic, minced (2-3 cloves)
salt & pepper (to taste)
6 tablespoons honey
5 tablespoons lime juice (1 large lime)
8-10 flour tortillas
1 lb. Monterey jack cheese, shredded
16 ounces green enchilada sauce (we like Las Palmas brand, but any brand is great)
1/2 c. heavy cream

Saute onion in a little butter until it becomes transparent and soft. In a crock pot* add chicken, chicken broth, sauteed onion, chili powder, garlic, and salt & pepper. Cook on low for about 8 hours (or high for 3-4) adding more broth if needed (you don't want it to cook out completely). Remove chicken from crock pot and shred, then return to crock pot and simmer another 5 min. Drain out some of the juices (but not all of it... keep about 1/4 c.) and add honey and lime. Place seasoned, shredded chicken in a Ziploc bag and seal tightly, pressing out as much air as you can. Marinate at least 30-40 minutes.. longer if you can (I did about an hour). While chicken is marinating spray a 9x13 pan with cooking spray, then pour about 1/2 c. of enchilada sauce over the bottom. Fill tortillas with chicken mixture and shredded cheese, saving about 1 c. of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with heavy cream. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top. Serve hot and top with your favorite enchilada toppings.

*If you don't have a crock-pot, just boil chicken in the same ingredients in a large pot with a little extra chicken broth until cooked through and can shred.

O’ Henry Bars

2011-08-17T07:23:00.000-07:00

These are a great no-bake recipe. Perfect for when you need a peanut butter and chocolate fix!

1 c. sugar
1 c. white Karo Syrup
1 c. crunchy peanut butter
5 c. rice krispies
1 c. butterscotch chips
1 c. chocolate chips

Bring sugar and syrup to a boil. Remove from heat and add peanut butter and rice krispies. Press mixture into a 9x13 pan. Melt together the butterscotch and chocolate chips. Spread over the top and cool completely before cutting into bars.

Cobb Salad Sandwiches

2011-08-14T09:59:00.000-07:00

4 slices of bread (toasted if preferred)
4 slices deli turkey
4 slices cooked bacon
leafy green lettuce (or Romaine)
1 tomato, sliced
1 avocado, pitted, peeled & sliced
1 hard boiled egg, sliced
blue cheese crumbles, to taste
Salt and pepper (to taste)
mayonnaise
Salad dressing (whatever you like best)

Layer turkey, bacon, lettuce, tomato, avocado, egg, and blue cheese crumbles on bread. Add salt & pepper, mayonnaise and salad dressing to taste.

Grilled "Nacho Libre" Corn On The Cob

2011-08-10T10:13:00.000-07:00

Since corn is in season right now, I thought this would be a perfect time to share our favorite way to eat it. This is the best corn on the cob I have ever had. Beau calls it "Nacho Libre" corn because it looks like the yummy corn from the movie. This is another great recipe from Cory and Kristen!

Grill the corn until all sides get a little brown.

Brush the corn generously with a half mayo half sour cream mixture.

Roll in cotija cheese - kind of a mexican feta, you can sub for feta if you want.

Season with chili powder.
Then squeeze fresh lime juice over the top.

Danish Goulash

2011-08-07T21:58:00.000-07:00

Goulash is something that my husband had a lot of when he was living in Denmark (even though I believe it is a Hungarian dish). Either way, this is kind of an "American-ized" version... this gravy is a little lighter than what they serve in Denmark, but according to him, the taste is pretty similar. This is definitely a Sunday dinner/Comfort food-type meal.

2 lbs steak, cubed (stew meat works great)
salt and pepper
1 medium onion, chopped or diced
1 pkg onion soup mix
3-4 c. beef broth
4-5 carrots, peeled and cut (or about 1-2 cups of baby carrots)
1/4 c. cornstarch
1/3 c. milk
Mashed potatoes (to taste)

Braise beef in oil until just brown on all sides. Remove beef from skillet and set aside. Add onions to skillet and saute until onions become clear. Transfer beef to a *large pot and add onion soup mix, and beef broth. Bring to a boil, then simmer for about an hour... if you want the beef to be really tender, simmer for even longer. About 20 minutes before serving, add carrots and simmer until ready to serve. Right before serving, add cornstarch to milk and stir until smooth. SLOWLY stir cornstarch mixture into the goulash until reaching desired consistency (you want it to be like a thin gravy consistency). If needs be, add beef broth to thin out and cornstarch to thicken. Add salt and pepper to taste before serving. Serve over mashed potatoes.

*You can also throw everything in a crock pot and cook on low for 6-8 hours :)

Fresh Tomato and Basil Pasta

2011-08-03T06:00:00.000-07:00

This is an all time favorite dish. We eat this all summer long when the tomatoes are so good and sweet.

In a large bowl mix together:

6 large tomatoes, diced

10 sprigs of fresh basil, finely chopped
fresh mozzarella cheese, cubed (I have them slice it thick at the deli, then it's easier to cube)
1/2 cup red wine vinegar
1/4 cup olive oil
1 tsp. minced garlic
salt and pepper to taste

Let this mixture marinade in the fridge for at least 3 hours then serve cold over your favorite hot pasta. It is a really flavorful and fresh meal you will love!

For Bruschetta: Exchange red wine vinegar for balsamic vinegar and serve over sliced baguette bread. Yum!

Avalanche Bark

2011-07-31T22:04:00.000-07:00

These are the best summer treat. They are so simple and you don't have to heat up your house to make them! I have probably made these five times in the past month and each time they have been completely devoured.

1 (12 oz) bag white chocolate chips
2 heaping Tbsp. creamy peanut butter
3 cups crispy rice cereal
1/2 cup mini chocolate chips
1 1/2 cups miniature marshmallows

In a large, microwave-safe bowl, melt white chocolate chips with peanut butter for about 40 seconds. It won't look like it has melted when it comes out of the microwave, but trust me, it's hot enough. Just stir together until all the white chocolate chips are melted. Add crispy rice cereal to mixture and wait about 10-15 minutes until the mix has reached room temp. (Don't put it in the fridge.. you don't want it to harden quite yet). Add mini chocolate chips and marshmallows. Stir until well combined. Grease a 9x13 baking pan. Press mixture down into the pan with a greased spoon or hand (but not TOO hard, you don't want to smash the rice cereal). Place in the fridge for about 30 minutes or until hardened. Cut into squares and serve!

Baked Potato Wedges

2011-07-27T18:40:00.000-07:00

We make these for a side dish almost every time we are grilling meat. They are so good and much more healthy than frying. We especially love dipping them in fry sauce (see here).

4 to 5 small potatoes

olive oil

Johnny's Seasoning Salt (or any kind of seasoning salt)

Parmesan cheese

Scrub potatoes well, slice into wedges and place in a large plastic bag. Add a little olive oil and toss to coat then transfer to a foil-lined baking sheet with the skin side down. Sprinkle potatoes generously with seasoning salt and parmesan cheese. Bake at 450-degrees for 30-35 minutes (or until cooked through and golden brown). Do not stir while cooking. Serve with ketchup, fry sauce, or ranch dressing.

Fry Sauce

2011-07-27T03:18:00.000-07:00

If you don't know what fry sauce is... you must live anywhere but Utah. Fry sauce is a staple in Utah. It's right up there with ranch dressing (I am pretty sure if you took away fry sauce and ranch dressing from Utah... people would starve). You can go into any restaurant in Utah and order fry sauce and they will know exactly what you are talking about. Try to do it in any other state and people will look at you like you are a crazy person (believe me.. I know from experience). If you have never tried fry sauce before, I am sorry, but you have been missing out. I grew up on this stuff. To be honest, it's probably the first "recipe" I ever made. Try it. You will love it. You will never go back to eating fries with plain old ketchup again.

1/3 c. ketchup (if you want to make it more like Red Robin you can substitute BBQ sauce)
2/3 c. mayonnaise
optional: 1 tsp mustard (just for a little added zip)
(If you want it like In-n-Out's special sauce: add some pickle relish)

Mix all ingredients until smooth. Eat with fries or chicken nuggets. Enjoy (I know you will)!

Easy Philly Cheesesteaks

2011-07-24T18:20:00.000-07:00

These are amazing. Period. A special "thank you" to my husband for thinking of adding cream cheese. Oh the deliciousness...

2 c. beef broth
1 pkg onion soup mix
1 lb. Black Angus rare roast beef (regular roast beef works great too, just make sure it's from the deli and thinly sliced)
1 green bell pepper, sliced
1 large white or yellow onion, sliced
8 oz. cream cheese
sliced provolone cheese (2 slices per sandwich)
3-4 hoagie rolls

Bring beef broth and onion soup mix to a boil. Add roast beef, reduce heat, and simmer for about 5-10 minutes. In the meantime, in a large skillet saute onion and green pepper. When beef is done simmering, drain juices (you can keep the juice if you want to make an "au jus" dip.. I tried this a couple weeks ago when I made these at my sister's house and it was awesome). Add roast beef to skillet along with about 4 oz. of cream cheese. Spread remaining cream cheese on each hoagie roll. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll. Top with provolone cheese and place sandwiches, open-faced on a large baking sheet. Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.

Here is a picture of the sandwich before all the different cheeses are added. I just thought it looked nice and it is a healthier alternative (but let's be honest, what is a cheesesteak sandwich without the cheese?)

Oriental Chicken Salad

2011-07-20T17:02:00.000-07:00

This is very similar to Applebee's Oriental Chicken Salad, but I like it even better. The dressing is especially delicious! This was gone so fast the last time we made it.

Oriental Dressing:
2/3 c. honey
1/3 c. rice vinegar
1 c. mayonnaise
2 Tbsp. Dijon Mustard
1 tsp. oil
Throughly mix dressing ingredients then move to fridge to cool while preparing salad.

Ingredients:
1 egg
3/4 c. milk
3/4 c. flour
1/2 c. cornfake crumbs
½ c. Panko Bread Crumbs
2 tsp. salt
1/4 teaspoon pepper
3 chicken breasts
2 c. vegetable oil (for frying)
6 c. chopped romaine letuce
1 c. red cabbage (optional)
¾ c. carrot, julienned or shredded
½ c. sliced almonds 1 c. chow mein rice noodles

Preheat oil in deep fryer or deep pan over medium heat (or 350 degrees). Beat together egg and milk in a small bowl. In another bowl, combine flour with corn flake and Panko crumbs, salt and pepper. Cut each chicken breast into 4 or 5 long strips and dip in egg then flour mixtures. Fry for 6-7 minutes or until browned then remove to plate covered with a paper towel. (If the chicken is not quite done, place them in the oven at 350.)
Prepare salad by tossing the chopped romaine with the chopped red cabbage, and carrots. Sprinkle on almonds (I carmelized the almonds with 2 tbs. sugar in a sauce pan), then the chow mein noodles, chicken pieces, and dressing.

Sloppy Cups

2011-07-18T08:51:00.000-07:00

I got this idea from my good friend, Lexi. Her family grew up having these (her family actually calls them "bear claws" but I didn't want to confuse anyone searching for pastries). They are delicious! It's basically just a fun and different way to have Sloppy Joes. I like the taste of the biscuit with the sloppy joe mix and I love the melted cheese over the top. Definitely worth a try if you are in the mood for a quick and easy (and cheap) dinner!

1 lb. ground beef
1 onion, finely chopped (optional)
2 cans refrigerated biscuit dough
2 c. sloppy joe sauce (homemade or canned)
shredded cheddar cheese (I like sharp cheddar best)

In a large skillet, brown beef and onion. Add sloppy joe sauce and simmer on low heat for about 5 minutes. While beef mixture is simmering, open biscuit dough and press individual biscuits into a greased muffin tin forming a "cup". Place a scoop of beef mixture into the center of each biscuit cup and bake at 350-degrees for about 15-20 minutes (take them out when the edges are a deep, golden brown). Immediately top with cheese, then serve!

Creamy Grape Salad with Crunchy Coconut Topping

2011-07-13T08:20:00.000-07:00

This is another delicious recipe from my sister-in-law Katelyn. It is so sweet and yummy, almost more of a dessert than a salad.

Large bag of grapes--red, green or both (enough to fill a 9x13 pan)
Creamy mixture:
8 oz. cream cheese
1/3 c. sugar
8 oz. sour cream
1 tsp. vanilla
Topping:
1 heaping cup Grape Nuts
2/3 c. brown sugar
1/2 c. coconut flakes

Beat together cream cheese, sugar and vanilla, then fold in sour cream. Stir grapes in with the creamy mixture then spread out in a 9x13 glass pan and refrigerate.
RIGHT BEFORE SERVING: Combine topping ingredients well and add over top of the grapes.

Chicken Coconut Curry

2011-07-10T21:28:00.000-07:00

This coconut curry is easy to make and it tastes just as good, if not better, than the coconut curry you would find in a restaurant! It is quite aromatic so if you make it be sure to open up your kitchen windows!

2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks or strips
1 teaspoon salt and pepper, or to taste
1 1/2 tablespoons vegetable oil
2-3 Tbsp. curry powder
1-2 tsp. cayenne (optional, depending on how spicy you like it. We like it HOT, so we did about 2 tsp.)
1/2 onion, thinly sliced
2 cloves garlic, crushed
4 golden potatoes, cut into chunks
1 (14 ounce) can coconut milk
1 (14.5 ounce) can stewed, diced tomatoes
1 (8 ounce) can tomato sauce
1/2 bunch cilantro, chopped
3 tablespoons sugar
Jasmine rice (cooked)

Season chicken pieces with salt and pepper. Heat oil, curry powder, and cayenne in a large skillet over medium-high heat for five minutes. Stir in onions and garlic, and cook 10 minutes more or until onions are very clear. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear. Add potatoes, then add coconut milk, tomatoes, tomato sauce, chopped cilantro, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, for about 30-40 minutes or until sauce thickens. Serve with Jasmine rice and garnish with cilantro.

Kalua Pork / Pulled Pork Sandwiches

2011-07-06T12:39:00.000-07:00

We love this stuff! It tastes just like the luau pork at the Polynesian Cultural Center! It is so yummy over rice but we also use it for pulled pork sandwiches and pork tacos.

3-4 pound pork roast
1-2 tablespoons Kosher salt
1/3 c. liquid smoke
1 c. cup water
4 washed ti leaves (if ti leaves aren't available or you don't know what they are, no worries-- it is still great without them. They just add a cool local Hawaiian element to the dish)

Line bottom of crock pot with 2 ti leaves (if you have them). Rub pork generously with salt, pour on liquid smoke then place on ti leaves (or in the crock pot). Add water. Fit remaining ti leaves (again, if you have them) around outer edge of crockpot. Cover and cook on low for 8-10 hours or until it will easily shred into juices (do not drain).

For Kalua Pork:
Serve with soy sauce, coconut rice, and coleslaw.

For Pulled Pork Sandwiches:
Layer on a hamburger bun with BBQ sauce and coleslaw.

Snickerdoodles

2011-07-05T09:00:00.000-07:00

I love snickerdoodles! My husband hates that they are called snickerdoodles and they aren't made with snickers candy bars, but I love the tart cinnamon and sugar flavor.

1 c. shortening

1½ c. sugar

2 eggs

2¾ c. flour

1½ tsp. cream of tartar

½ tsp. salt

Beat and cream shortening, sugar, and eggs. Mix in dry ingredients. Chill dough for 1 to 2 hours. Bake at 375 for 8 to 10 minutes. Sprinkle with cinnamon and sugar while still hot.

Restaurant-Style Ham Fried Rice

2011-06-29T10:01:00.000-07:00

We have tried MANY different fried rice recipes, but none of them tasted quite right-- so we made up our own! This recipe tastes just like the fried rice at the Chinese restaurant by us! You won't be disappointed!

2 c. uncooked long-grain white rice
4 c. water
1 tsp. sesame oil
2 Tbsp. vegetable oil (only if you REALLY like sesame oil, use 3 Tbsp. sesame oil and no vegetable oil)
1 small onion, chopped
1 clove garlic, minced
1-2 c. cubed ham (you can also use shrimp, chicken, or a combination of all 3)
Diced veggies or peas (optional)
3 eggs, beaten
soy sauce

Cook rice according to package directions (with long-grain white rice it is usually 2 c. rice to 4 c. water.. but if for some reason your package directions are different, cook it accordingly). We actually prefer using a rice cooker, it always turns out perfectly. Heat sesame oil and vegetable oil in a LARGE skillet over medium-high heat and stir in onion. When onions become clear and light brown, add garlic. When garlic is lightly browned, add ham and cook for about 3-4 minutes or until ham is nice and hot. Add veggies (optional) and cook until veggies are tender. Stir in beaten egg and cook until egg is scrambled and firm. When rice is done, add to skillet and mix in thoroughly. Stir in soy sauce (we use just enough to get it LIGHT brown, you don't want to add to much... remember, you can always add more later when it's on your plate, but you can't take it away if you use too much!) Serve immediately.

Mongolian Beef

2011-06-27T09:06:00.000-07:00

This tastes JUST like P.F. Chang's Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good).

4 tsp. vegetable oil
2 tsp. ginger, minced
2 Tbsp. garlic, minced
1 c. soy sauce
1 c. water
1 c. brown sugar (packed)
2 c. vegetable oil
2 Lb. flank steaks
½ c. cornstarch
3 large green onions

Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.

Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.

After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.

Broccoli Salad

2011-06-22T11:14:00.000-07:00

This is another favorite side dish that we make every summer, and really any other time of the year too since the ingredients taste good year round. This is a great way for me to get my kids to eat broccoli and love it.

2 heads broccoli chopped in small pieces

1/2 cup bacon pieces

1/2 cup sunflower seeds

1/2 cup Craisins

Dressing:

1 cup mayonnaise

1/4 cup sugar

1 Tbsp. apple cider vinegar

Mix dressing and add to all other ingredients in a large bowl. Stir well and chill in fridge for at least an hour before serving.

Mediterranean Spring Bowls

2011-06-19T22:00:00.000-07:00

This is my copycat recipe of the White House Grill's Spring Bowl. The White House Grill is a small Mediterranean restaurant in Post Falls, ID. If you know anything about the White House Grill, you will know that you can't come within 10 feet of it without smelling like garlic the rest of the day but oh man all their food is TASTY! This is definitely my favorite dish of theirs. If you like garlic.. you will love this recipe! (I, personally, think this recipe is right on with the restaurant's recipe. If you are from the area, I'm excited to see how you think it compares!)

1 bottle Lawry’s (or any) lemon pepper marinade
2 chicken breast halves
lemon pepper
1 onion, diced
1 medium-sized zucchini, diced
1 green bell pepper, diced
1/2 c. garbanzo beans
12-15 cherry (or grape) tomatoes
feta cheese
Kalamata olives

For the rice:
1 c. long-grain, white rice
2 c. water
3 Tbsp. olive oil
juice of 2 lemons
1/2 tsp. lemon zest (or to taste)
4-5 cloves garlic, crushed (add more if you dare)
1/2 tsp. pepper
salt (to taste)

Marinate chicken breast halves in lemon pepper marinade for at least an hour (sealed tightly in a plastic Ziploc bag works best). Remove chicken and discard marinade. Place chicken in a 9x13 glass baking dish and sprinkle with lemon pepper on both sides. Bake at 350-degrees for about 35 min or until juices run clear and chicken is completely cooked through. While chicken is cooking, heat a little bit of oil in a large skillet. Add diced onion, zucchini, bell pepper, and garbanzo beans. Saute until onions become clear. Add tomatoes and saute an additional minute or so until tomatoes become hot.

Chop up cooked chicken into smaller pieces (at the restaurant they cut up the chicken into little cubes.. I would normally do that too but for the sake of a prettier picture I cut the chicken into strips) and stir in with sauteed veggies.

For the rice:
Cook rice with water according to package instructions (or in a rice cooker). After the rice is cooked, combine remaining ingredients (from olive oil on...) and pour slowly over rice while fluffing with a fork. Add more lemon juice a little at a time if needed.

Put a scoop or two of rice on a plate (or in a bowl). Add sauteed veggies and chicken (at White House Grill, they just kind of toss everything together and put it over the rice, I know the picture above is more layered.. I just did that because I thought it looked prettier.. it all tastes the same..) Top each bowl with about 2 Tbsp. feta cheese (or to taste). Garnish with Kalamata olives.

Homemade Almond Joys

2011-06-15T08:10:00.000-07:00

Has anyone noticed how much candy bars have gone up in price lately!? I remember being able to get candy bars for a quarter- and it wasn't that long ago. These are a great solution and you get a lot for your buck. Not to mention they are delicious and easy to make! My husband likes these better than the actual candy bar.

1/2 c. white Karo (corn) syrup
1/4 tsp. salt
10 large marshmallows (exactly 10 or the consistency is off)
2 c. coconut - its better if you chop it more finely
1/2 tsp. vanilla
roasted almonds
1 bag Ghiradelli milk chocolate chips (they are worth the extra money)

In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls. In the meantime, melt the chocolate chips. I like to do this by putting them in a metal bowl and placing the bowl over a pot of boiling water. Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls and press an almond into the top. Dip each one in chocolate then let cool on a chilled marble slap or on wax paper over a chilled cookie sheet.

*For Homemade Mounds- omit the almond and use dark or semi-sweet chocolate chips.

Chicken Lime Tacos

2011-06-12T16:04:00.000-07:00

Here's another healthy recipe for you! I love how fresh and summer-y these taste. Yum. You just can't go wrong with cilantro and lime!

1 1/2 Lbs. chicken, cubed
1/4 c. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped
4 cloves garlic, minced
4 Tbsp fresh cilantro (or to taste)
Flour tortillas

Optional toppings:
Pico de gallo
cheese
onions
tomatoes
jalapeno
guacamole
cilantro
sour cream

Sauté chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomato, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like!

Our Version of Winger's Wings with Freakin' Amazing Sauce

2011-06-09T10:31:00.000-07:00

I LOVE Winger's sauce and I crave it all the time. I like to put it on grilled chicken, chicken kabobs, or just dip popcorn in it. Add a little ranch to the sauce to make Winger's Creamy Amazing Sauce and put it on salads! You can't go wrong with this sauce! Click HERE for our version of Winger's Sticky Fingers recipe!

Wings:
1 c. flour (I like to use Wondra flour but regular flour is great too)
1/2 tsp. cayenne pepper
pinch salt
20 (or so) chicken wings
oil for deep frying

Sauce:
1/3 c. Franks Hot Sauce (It has to be Franks Hot Sauce... no other sauce will taste as good)
1 1/2 c. brown sugar
1 Tbsp. water

For the wings:
In a bowl mix together the flour, cayenne and salt. Place chicken wings in a large bowl and toss with flour mixture until they are evenly coated (or you can do it the Shake n' bake way and put it all in a large bag, do 5 or so wings at a time so they get evenly coated). Cover bowl and refrigerate for about an hour.

(Sauce): Heat up hot sauce, brown sugar and water in a saucepot until all the sugar dissolves. Remove from heat and allow to cool to room temp before adding to wings OR prepare ahead of time and refrigerate. The wings turn out best if you don't pour warm sauce over them. You want it nice and thick.

Heat oil in a deep fryer to 375 degrees. Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn brown. Remove from heat, place wings in serving bowl, add sauce mixture and stir together.

Lemon Bars

2011-06-06T09:32:00.000-07:00

I don't know why, but I especially love these in the summer. They are so bright and tangy and yummy, a perfect treat for summer get togethers. If life gives you lemons, save a couple for this dessert.

2 c. flour

1 c. margarine

½ c. powdered sugar

Mix with pastry blender til crumbly, then press into the bottom of a 9x13 pan lined with cooking spray. Bake at 350 for about 20 minutes or until slightly brown.

4 eggs

1½ c. sugar

¼ c. flour

Juice of 2 lemons (or about 6 Tbsp. lemon juice)

½ tsp. baking powder

a little lemon rind

Mix and pour over pre-baked crust. Bake 20 minutes at 350. Sprinkle with powdered sugar and cut into bars.

Lasagna Roll-ups

2011-06-04T22:29:00.000-07:00

There so are many things I love about Lasagna Roll-ups.. probably my favorite is how easy they are to roll up and freeze! You can make a bunch of extra rolls and then just freeze the em' (without the sauce).. that way next time you make them you can just thaw them and throw them in a pan with some sauce and they are ready to bake!

Sauce-
1 lb ground beef
1 onion, chopped
4 cloves garlic, minced
4 c. Spaghetti sauce (you can use your favorite jarred spaghetti sauce or you can make your own)

Filling-
2 c. cottage cheese
1/2 cup grated parmesan cheese
1 egg (lightly beaten)
1 Tbsp. parsley
1/2 tsp onion powder
1/4 tsp. garlic powder
salt & pepper, to taste

9 lasagna noodles (cooked)
2 c. shredded mozzarella cheese

In a large skillet cook ground beef, onion and garlic until the beef is no longer pink. Drain any excess fat from the pan. Add spaghetti sauce and simmer for about 15 minutes. Spread half of the meat sauce on the bottom of a glass baking dish. In a bowl combine cottage cheese, parmesan cheese, egg, parsley, onion powder, garlic powder, salt and pepper. Spread a little of the cheese mixture evenly over each lasagna noodle.

Roll up and place seam side down in rows in the baking dish. Top with remaining sauce. Bake in the oven at 375 degrees for 30-35 minutes. About 5 minutes before the dish is finished cooking remove from the oven and top with shredded mozzarella cheese. Return to oven and cook until cheese has melted.

Emily's Southwest Taco Soup

2011-06-01T07:00:00.000-07:00

This is by far my favorite taco soup recipe, it has so much flavor! My husband loves to eat it by dipping in one chip at a time, I like to crunch a bunch in at once. We eat this constantly at our house. I make up a big batch in the crock pot and freeze the leftovers in individual containers - it reheats really well.

3 chicken breasts

Valentina hot sauce

2 cans chicken broth

3 cans italian stewed tomatoes

1 bunch cilantro, with the stems removed

salt to taste

2 cans black beans, drained and rinsed

2 cans sweet corn, drained and rinsed

Stick the chicken breasts in a crock pot and smother with Valentina hot sauce. Cook on high for three hours or until you can shred up the chicken with a fork. Add the chicken broth. Blend the stewed tomatoes until smooth then add the cilantro and pulse a few times. Add the tomato mixture to the crock pot, then the corn and black beans and salt. I also like to add some more hot sauce here because I like it spicy, but this part is optional. Let cook for about 1 more hour. Serve in individual bowls. Top with cheddar cheese, sour cream, and tortilla chips.

Doughnuts

2011-05-30T22:31:00.000-07:00

Our good friends came over the other night and brought this dough to make doughnuts. They were delicious!!!! We coated some with cinnamon and sugar, some with powdered sugar, and even glazed a few. Oh man. We shouldn't have eaten as many as we did. We just couldn't stop. Thanks for the recipe, Heidi!

1 Tbsp. Yeast
1/8 c. warm water
3/4 c. lukewarm milk
1/4 c. sugar
1/2 tsp. salt
1 egg
3 Tbsp. shortening
3 c. flour
Vegetable oil for frying

For doughnut coating (all to taste):
sugar
cinnamon
powdered sugar

Directions: Dissolve yeast in water. Combine milk, sugar, salt, eggs, shortening and add to yeast water. Slowly beat flour on low until smooth elastic. Cover and let it rise in a warm place until doubled, about 1 hour. Roll out on floured surface about 1/2 inch thick. Cut with cookie cutter or any circular glass and use a smaller circle to cut out the center (doughnut holes). I used a mason jar for the larger circle and cut off the handle of a baby formula scoop for the smaller circle creating the doughnut holes. Separate the doughnut centers (holes) from the doughnut rings. Place on a cookie sheet and allow enough room to let them rise. They rise for about 30 min. Heat vegetable oil to 375 degrees.

Combine cinnamon and sugar in one bowl (preferably a Tupperware bowl with a lid) and powdered sugar in another bowl. These need to be ready before frying so the hot doughnuts can be coated immediately. Slowly transfer doughnuts with spatula to the hot oil and fry 30 seconds each side until lightly golden brown. Place them in the immediately in your coating of choice and shake bowl side to side to coat evenly.

For the glaze:
1/4 c. milk
1 tsp vanilla
1 c. powdered sugar

Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Add sugar into milk mixture. Whisk slowly, until powdered sugar is dissolved.

Mom's Potato Salad

2011-05-28T10:02:00.000-07:00

My Mom always makes this potato salad at family picnics, BBQs, or other gatherings and it ALWAYS gets polished. It is my favorite potato salad in the world! Period. I actually have never had potato salad that even comes CLOSE to being as good as my Mom's. My Mom just knows how to make it right. :)

5 medium potatoes (red potatoes taste the best)

6 eggs, hard boiled

salt & pepper to taste

1/2 c. Mayo (or Miracle Whip)

1/2 c. sour cream

2 Tbsp. sugar

mustard, to taste

1/2 c. sweet pickle relish (or 5 to 6 diced baby dill pickles, if you don't like it sweet)

Boil potatoes (do not peel) for about 45 minutes until potatoes are tender, but still firm (if you are using red potatoes do it for less time.. 15 minutes or so). Peel and dice potatoes AND eggs. Add salt and pepper and toss. Mix remaining ingredients separately and fold into potato mixture. Refrigerate overnight (or at least 6-8 hours).

Easy Fish Tacos

2011-05-26T23:05:00.000-07:00

These are so yummy! I just kind of made up the recipe for the sauce & pico, and it turned out pretty dang good! Feel free to make any adjustments to your liking..

6-7 small corn or flour tortilla shells
8-10 battered fish fillets, fully cooked (see Emily's recipe, or if you are feeling lazy, just get the frozen store-bought battered fish)
1 c. shredded cabbage
pico de gallo (see below) or Joe's salsa
sauce (see below)
Cotija or feta cheese (to taste)
cilantro (to taste)

Put a piece of fish in each tortilla shell, top with cabbage, sauce, pico, feta, and fresh cilantro.

Sauce:
1/2 c. mayo
1/2 c. sour cream
1/2 bunch cilantro, chopped
2 tsp. diced jalapeno
1/2 tsp. cumin
1 tsp. cayenne
1 Tbsp. lime juice
salt & pepper to taste

For sauce: Mix all ingredients together until well blended.

Pico:
2 plum tomatoes, diced
2 Tbsp. FRESH cilantro, chopped
1 avocado, diced
dash salt
dash pepper
1 Tbsp. lime juice

For pico: Toss all ingredients together and let sit in the fridge for about 30 minutes.

Cookie Bars

2011-05-24T10:55:00.000-07:00

I love these, that's all there is to it. They look impressive and taste really good, and they are so easy to make! Everyone loves them and they take little effort, what could be better? You can enjoy them with some vanilla ice cream or a glass of cold milk. Yum.

1/2 c. butter
1 1/2 c. crushed graham cracker crumbs
1 can condensed milk (Eagle Brand)
1 c. coconut flakes
1 c. chocolate chips
1 c. chopped almonds

Melt butter in microwave then pour into a 9x9 square pan. Sprinkle graham cracker crumbs over butter. Evenly pour the condensed milk over the crumbs. Then sprinkle on the coconut, chocolate chips, and nuts. Bake at 350 for 25 to 30 minutes. Let pan completely cool before removing bars.

Crab & Cream Cheese Wontons

2011-05-22T22:09:00.001-07:00

These are so tasty... a great appetizer for parties! Amber always makes them for Devin's Super Bowl Party each year. LOVE THEM! We make these all the time for get-togethers and they are always a favorite!

1/2 pkg wonton wrappers (you can find these in any grocery store near the produce)
1 (8oz) pkg. cream cheese
1 c. fresh crabmeat (optional)
1 egg white, whipped
oil for frying

Put about 1 heaping tsp. of cream cheese in the middle of each wonton wrapper (if you are using crabmeat, mix the crab and cream cheese together before adding to the wonton wrapper). Brush egg white (or you can just use water) around the edge of the wrapper and fold over to seal (if you are confused on how to fold it, look on the back of the wonton wrapper package.. it will show you step by step how to do it). Fry in oil until golden brown. That's it! Serve with sweet and sour sauce combined with chili paste (or if you are a wimp and don't like it spicy, just serve with sweet and sour sauce).

Chicken Tikka Masala

2011-05-18T08:07:00.000-07:00

Brady and Karen made this Indian dish for us years ago when we both lived in California and we fell in love. Recently we tried the same dish at an Indian restaurant called the Bombay House in Provo, UT and this recipe was spot on, it tastes exactly the same! So good and flavorful, you will love it.

Marinade:

1 cup yogurt

1 Tbsp lemon juice

2 tsp ground cumin

1 tsp ground cinnamon

1/4 tsp cayenne pepper

1 tsp freshly ground pepper

1 Tbsp minced fresh ginger

1 tsp salt

3 boneless skinless chicken breasts, cut into bite-size pieces

4 long skewers

Sauce:

1 Tbsp butter

1 clove garlic, minced

2 tsp ground cumin

2 tsp paprika

1 tsp salt

1 8oz. can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

In a large bowl, combine yogurt, lemon juice, 2 tsp cumin, cinnamon, cayenne, pepper, ginger, and 1 tsp salt. Stir in chicken, cover, refrigerate 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers and discard marinade. Grill 5 min. on each side.

For the sauce: Melt butter in a large skillet. Saute garlic for 1 minute. Season with 2 tsp cumin, paprika and 1 tsp salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter and sprinkle with fresh chopped cilantro. Serve over rice.

Fried Ice Cream

2011-05-15T22:34:00.000-07:00

"Fried" and "ice cream"... two of my favorite things rolled into one.. literally.

vanilla ice cream
3 c. corn flakes, crushed
2 c. coconut flakes
4 tsp. cinnamon (or to taste)
corn syrup
oil for frying
chocolate topping
caramel topping
whipped cream
cherries

Scoop out medium-sized scoops of ice cream (appx. 1/2 c. size) and roll into balls (you can do this using gloves so your hands don't get all sticky). Freeze for about an hour roll. Meanwhile, combine corn flakes, coconut, and cinnamon and divide into two equal portions. Put one potion in a Ziploc bag to use later and put the remaining portion in a bowl. Roll ice cream balls in corn flake mixture. Put on a plate, cover with plastic wrap and freeze overnight.

Coat ice cream balls with corn syrup and roll in remaining mixture (the one you put in the plastic bag). You want the balls completely coated, so if needs be, re-coat the balls with corn syrup and roll again in the mixture. Freeze another hour or so. Heat oil in a large pot or deep fryer to 400 degrees. One at a time, lower the balls into the oil and fry until golden brown (about 30-45 seconds). Remove from the oil and place in a bowl. Drizzle with chocolate and/or caramel and top whipped cream and a cherry. Repeat with the remaining ice cream balls. Serve immediately.

Low-Cal Fried (Baked) Zucchini

2011-05-11T11:13:00.000-07:00

We love fried zucchini, this is a way that we can enjoy it without the guilt and it is every bit as good!

4-5 small zucchini spears, cut on an angle

2 eggs

1-2 Tbsp. milk

1 c. Italian-style bread crumbs or finely blended croutons

1/2 c. parmesan cheese

Salt and Pepper to taste

Butter or cooking spray

First, line a baking sheet with cooking spray. Next, combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan cheese, and salt and pepper. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet, spray the top of each with cooking/butter spray and then bake in the oven at 425-degrees for about 10-12 minutes or until golden brown. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer or until golden (watch them closely to prevent burning). Remove from oven and serve hot with ranch dressing or marinara/pizza sauce for dipping.

*If you really want them fried, you can follow the same preparation instructions but instead of baking: fry in a shallow pan of vegetable oil, turning once to brown on each side.

Steak Fajita Bowls

2011-05-08T17:45:00.000-07:00

These rice bowls are ridiculously easy. Feel free to substitute chicken for the steak, I won't be offended.

1 Lb. steak, sliced (top round steak works great)
1 can diced green chilies
2 cloves garlic
1/2 c. beef broth
1 pkg. fajita seasoning, divided
2 Tbsp. vegetable oil
1 onion, thinly sliced
1/2 green bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 pkg. Spanish rice (I used the Knorr Fiesta sides)
1 can beans, drained and rinsed (pinto or black.. it's your choice)
Flour tortilla shells
avocado (optional)
shredded cheese (optional)

Slice steak into thin strips. Place steak strips, chilies, garlic, beef broth, and 1 Tbsp. fajita seasoning in a large plastic Ziploc bag. Press all the air out and let marinade for at least 1 hour. Heat vegetable oil in large skillet. Drain some of the marinade (you don't need to drain it all out, you still want most of the chilies in with the steak) and add steak to skillet. Stir-fry until brown and cooked through. Stir in remaining fajita mix. Add onion and peppers. Prepare Spanish rice according to package directions. Add beans and stir together with rice until hot. Prepare bowls by placing a tortilla inside of the bowl. Add rice/bean mixture to bowl. Add steak and peppers/onions. Top with sliced avocado and/or cheese.

Coco-Maca Nut French Toast

2011-05-04T08:07:00.000-07:00

This is a recipe we made to replicate a favorite breakfast we ate in Hawaii, I have to admit, I like our version even better! It is like a little piece of paradise in every bite.

1 loaf unsliced bread (from Great Harvest)
2 large eggs
1 cup milk
1 can light coconut milk
¼ cup sugar
1 teaspoon ground cinnamon
1 to 2 teaspoons coconut extract

Toppings:
powdered sugar
sliced bananas
toasted coconut flakes
macadamia nuts
coconut or maple syrup
cool whip or whip cream

Shave the heels off the ends of the bread then cut into 8 large slices.
Combine eggs, milks, and spices in a large bowl. Soak bread in egg mixture. Melt a little butter in a large fry pan or griddle. Brown each side of the bread then place on a cookie sheet. When all the pieces are done, place the cookie sheet in the oven and bake at 350° for 15 minutes.
Serve with powdered sugar, sliced bananas, toasted coconut flakes, macadamia nuts, coconut or maple syrup, and whip cream.

Anniversary Bowtie & Asparagus Pasta

2011-05-01T21:09:00.000-07:00

This pasta was also served at our wedding luncheon. We LOVE this stuff! Is it the healthiest pasta? Hmmmm.. no. But it is oh so good! This is a great one for crowds or just for two! :) Tastes great with our Anniversary Paprika Chicken (click HERE).

1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/2 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.
In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.
Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Anniversary Paprika Chicken

2011-05-01T20:50:00.000-07:00

This dish was served to us at our wedding luncheon. We try to make it every year on or around our anniversary (thus the name...) We just had it last week (Happy Anniversary Sweetheart)! It has turned out perfect every time we have made it. This chicken is so tender and flavorful it doesn't need any kind of sauce or gravy. Serve with Anniversary Bowtie & Asparagus Pasta (click HERE).

4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes @ 375 degrees - Do not overcook!

Joe's Salsa

2011-04-27T22:09:00.000-07:00

This is a recipe our friend Joe is allowing us to share. My husband LOVES this salsa and asks Joe to make it for us all the time. It is very fresh and delicious. Don't be scared using a Habenero, it doesn't make it TOO spicy. It actually adds a nice flavor. Use extra caution while handling these hot peppers though.. be sure to use gloves! Be careful not to touch your face or eyes.
Thank you so much for letting us share your recipe Joe!!!

7 Roma tomatoes (or vine ripe, diced small)
1 Walla Walla sweet onion (diced small)
1 bundle cilantro (finely chopped)
1/2 bulb garlic (minced or pressed)
4 Serrano chilies, medium sized (finely chopped)
1 Habanero pepper (add additional 1/2 if "hot salsa" is desired), finely minced
Juice of 1 large lime
1/2 tsp. sugar
1 tsp. Kosher salt (add more to taste, if desired)
1/2 tsp. coarse black pepper (add more to taste, if desired)

Stir all ingredients together until well combined. For best result, let sit overnight to allow flavors to combine.

Chicken Parmesan

2011-04-24T16:46:00.000-07:00

This is a great recipe of Erica's, my husband begs me to make it all the time!

For the Sauce:
7-8 garden tomatoes (if you don't have garden tomatoes, I would suggest using 1 large can of crushed tomatoes and 1-2 cans of diced tomatoes)
1/2 tsp salt
dash pepper
4 cloves garlic, finely chopped
1 yellow onion, diced
2 Tbsp. dried basil
1 tsp. dried oregano
2 Tbsp. dried parsley flakes
1/2 tsp. sugar
salt and pepper to taste
1 small can tomato sauce

For the Chicken:
3 chicken breasts (pounded flat)
2 eggs, beaten
3 cloves garlic, chopped
1 c. Panko bread crumbs
1 Tbsp. italian seasoning
1/4 c. parmesan cheese

salt and pepper to taste

6 slices provolone or mozzarella cheese

1 lb. spaghetti

If you are using fresh tomatoes, peel them and mash them with a potato masher in a medium-sized bowl. Add salt and pepper, set aside. Heat a little vegetable oil in a large skillet and saute onion and garlic. When onions are clear, add the smashed tomatoes. Add basil, oregano, parsley, sugar, salt and pepper and bring to a good rolling simmer. Add tomato sauce (to thicken it up a little bit). It still may seem a little watery, but trust me, it thickens up quite a bit after it simmers. Reduce heat a little and simmer uncovered for at least an hour, stirring occasionally.

About 20 minutes prior to serving. Put chicken in a Ziploc bag and add beaten egg and garlic. Smash all the air out of the bag, seal tightly, then work the the chicken around a little bit so it is covered in egg. On a plate or pie pan, combine bread crumbs, parsley, parmesan cheese, salt and pepper. Heat some oil on medium heat in another large skillet. Remove chicken from egg mixture and press into the bread crumbs. When covered in bread crumbs, add the chicken to the oil brown on each side.

Place chicken on a greased cookie sheet and bake in the oven at 375-degrees for about 12 minutes or until no longer pink. In the meantime, cook spaghetti to al dente. Remove chicken from oven, add 2 slices of cheese per chicken breast, then return to the oven for about 2 minutes or until cheese is melted. Layer on individual plates: spaghetti, sauce, then chicken.

Black Bean Soup

2011-04-20T07:33:00.000-07:00

This is a favorite soup that we got years ago from our friends the Westwoods. We make it all the time, our kids even gobble this stuff up, it is so tasty!

2-3 cans black beans (do not drain)

2 cans chicken broth

1 tsp. salt

3 cups cooked rice

avacado, sliced

grated cheese

tortilla chips, crushed

sour cream

Blend together the black beans with one of the cans chicken broth. Add black bean mixture, other can of chicken broth, and salt to a large pan. Cook on medium heat until nice and hot. (You don't need to bring it to a boil). In individual bowls, layer the rice, then the soup, then the other toppings.

Better Than (you know what) Cake

2011-04-17T20:33:00.001-07:00

This is always our go-to when we need to whip up a quick dessert. It's always a hit with guests! It's nothing fancy, just sinfully delicious cake.

1 pkg. devil's food, chocolate, or German chocolate cake mix
1 can sweetened condensed milk
caramel ice cream topping
1 (8 oz.) container frozen whipped topping, thawed
4-5 Health or Skor bars, chopped up

Bake cake according to package directions for a 9x13 inch pan; cool for about 5 minutes. Using the handle of a wooden spoon, poke holes into the cake. Let the cake cool for a little while. Slowly pour sweetened condensed milk over the cake, letting it sink into the holes; then drizzle some of the caramel over the top of the cake. Let cake cool completely (I usually cover it and put it in the fridge for a while). Top cake with whipped topping. Decorate the top of the cake with candy bar chunks and swirls of caramel topping. Refrigerate a little longer, then serve!

Warm Bacon Cheese Dip in Sourdough

2011-04-13T09:21:00.000-07:00

This dip is so addicting! I got the recipe from Elise when we were first married, we make it all the time when we get together with friends. Once you take a bite it is hard to stop.

1 large round loaf sourdough bread
1 pkg. (8 oz.) cream cheese
1 ½ cups sour cream
2 cups shredded cheddar cheese (medium or sharp)
2-3 Tbsp. Worcestershire sauce
3/4 lb. bacon – cooked and crumbled

Cut out a circle in the top of the bread and gut out the middle to make a bread bowl (save inside pieces of bread for dipping). In a mixing bowl beat cream cheese, sour cream, cheddar cheese, and Worcestershire sauce. Then mix in bacon. Pour into the bread bowl. Wrap up the whole thing in aluminum foil. Bake at 325 degrees for one hour. Serve with extra bread from bowl and crackers.

Our Version of Rumbi Rice Bowls with Rumbi Rice

2011-04-10T21:55:00.000-07:00

Whenever I visit Utah I HAVE to go to Rumbi. Rumbi is one restaurant that I crave all the time. I love it. I have been determined to duplicate their Spicy Hawaiian Teriyaki sauce for some time now but haven't had the chance until just recently. I just bought a bunch of the sauce, brought it home, and spent a full evening with different ingredients trying to duplicate it. I finally figured it out (at least to the point where I can hardly tell any difference between the two sauces).

As far as the Rumbi rice goes, I already had that one down. I had a recipe from when I lived in Hawaii for coconut rice that tastes JUST like Rumbi rice.. so I just used that and it was right smack on. Anyway.. enough talking. I hope you are as excited as I am about this recipe. FINALLY, I can satisfy my Rumbi craving without having to travel to Utah!

This recipe is for the Chicken Spicy Hawaiian Teriyaki Rice Bowl with Rumbi Rice. If you don't like Rumbi rice, of course you can serve it with regular rice, brown rice, or noodles..
(makes about 4 bowls)

1 Tbsp. vegetable oil
4 carrots, peeled and grated
3 celery stalks, washed and sliced
1 zucchini, chopped into small cubes
1 1/2 c. chopped broccoli florets
2 c. chicken, grilled and cut into small cubes (OR you can get the pre-cooked grilled chicken strips at Costco in the deli section. It comes in a 2-pack.. use one of the packages and cut up the chicken into little cubes.. just saute the chicken for a few minutes in a skillet before serving)
*Rumbi Rice (see recipe below)
**Spicy Hawaiian Teriyaki Sauce (see recipe below)

Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables.. you can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)
2 c. long grain white rice
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed

Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.

If you don't have a rice cooker... Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce:
3/4 c. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (in the Asian section of the grocery store.. we used the one in the clear plastic jar with the green lid -- if you want to make it spicier.. add more of this to the sauce)
1 tsp. fresh ginger
pinch of salt
pinch of brown sugar
1 Tbsp. cornstarch
2 Tbsp. cold water

Combine Yoshida's, soysauce, garlic sauce, ginger, salt, and brown sugar in a small saucepan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and SLOWLY add to sauce for thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it)

Pecan Crusted Salmon

2011-04-06T11:14:00.000-07:00

This is one of my favorite ways to cook salmon. I got this recipe from my sister Echo and it is really tasty. It is sweet and savory and the pecans give it a little crunch.

1 large salmon (cut into portion sized sections)

2 c. milk

1 c. finely chopped pecans

1/2 c. flour (we use wondra flour)

1/4 c. brown sugar

1 tsp. salt

1 tsp. seasoning salt (Lawry's)

1 tsp. pepper

Put salmon and milk in a ziploc bag for 10 min. Take out salmon and discard milk. Combine all dry ingredients in a bowl. Completely coat salmon in dry mixture. Brown both sides in a small amount of vegetable oil in a fry pan at med-high heat. Bake on a cookie sheet lined with non-stick cooking spray at 400 degrees for 8 to 10 min.

Crock Pot Split Pea Soup

2011-04-03T20:58:00.000-07:00

I am pretty sure there is no way to make split pea soup look appetizing. Sorry. I tried my best. Credit for this soup goes to my mother-in-law.. she made this for us a few weeks ago and was kind enough to share her recipe. I love all the different veggies in it. It is very healthy and full of flavor! Thanks Carolyn!

**This makes quite a lot.. if you don't have a large crock pot, I would suggest halving the recipe.

1 pkg (about 2 1/2 c. or 1 lb.), dried split peas
9 c. chicken broth (if you like it thick, use 8 c.)
4 carrots, coarsely chopped
3 medium potatoes, diced small
3 celery stalks, chopped
1 onion, finely chopped
2 Lb. diced ham (about 2 c. or so)
1 tsp. minced garlic
1 tsp. Kosher Salt
1/2 tsp. pepper
1 bay leaf

Combine all ingredients in Crock Pot and cook on low for about 7-8 hours (or on high for about 4-5 hours). Remove bay leaf before serving. Serve with sliced french bread.

Kate's Enchiladas from Scratch

2011-03-30T07:31:00.000-07:00

I got this recipe from my sister-in-law, she makes her enchilada sauce from scratch and it is so delicious! I don't think I will ever be able to go back to using the canned stuff.

Enchilada Sauce:
3 Tbsp oil
2 Tbsp flour
¼ c. chili powder (yes, you really use that much)
1 Tbsp. cumin
Stir in saucepan on low heat until bubbly, then add:
2 c. beef broth
2. c. tomato sauce
½ tsp. oregano
1 clove minced garlic
salt, to taste

Enchiladas:
raw flour tortillas (from Costco)
2 chicken breasts, cooked and shredded ahead of time
refried beans
white rice (we cooked it with some lime and cilantro)
canned white corn, drained and rinsed
shredded cheddar cheese

Cook the sauce as directed, then simmer for 15 min over low heat stirring occasionally.
While simmering cook the flour tortillas in a large pan.
Stir in some of the enchilada sauce to the chicken. Take a tortilla and layer it with beans, chicken, corn, and rice. Spray the bottom of a 9x13 pan and add the rolled up enchiladas. (You can fit about 8 to 10 enchiladas in the pan). Cover the enchiladas with the sauce then top with cheddar cheese. Bake at 325 for 1 hour.
Serve with sour cream, tomatoes, and shredded lettuce on top.