Rolled Sugar Cookies

(adapted from allrecipes.com)

My kids and I made these for a Christmas party we attended. They turned out perfect. We frosted them with cream cheese frosting which was an amazing combination!

INGREDIENTS:
1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour (I used 3 cups wheat, 2 cups white)
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon nutmeg

DIRECTIONS:
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, salt, and nutmeg. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Truffle Cake with Cany Cane Cream

I made this cake last night for a book club at my house and it was very good. Rich, but oh so good!

Ingredients:
1 cup graham crackers
1 cup chopped pecans
2 TBS. plus 3/4 cup sugar
1/4 cup butter melted
1 cup heavy whipping cream
16 oz. semisweet chocolate, coarsley chopped
6 eggs
1/3 cup all-purpose flour

CREAM:
1 cup heavy whipping cream
2 TBS. sugar
4 candy canes; finely ground
1/4 - 1/2 tsp pepperment extract

Combine crackers crumbs adn pecans, 2 TBS sugar and butter; press onto the bottom of a greased 9 inch, springform pan. Place on baking sheet.
In a large saucepan, cook chocolate and cream over low heat until chocolate is melted. Cool. In a large bowl, beat eggs, flour and remaining sugar on high speed until thick and lemon-colored, about 5 mintues. Gradually beat in chocolate mixture.
Pour batter into prepared crust. Bake at 325 for 40-45 minutes or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight.
Beat cream and sugar until stiff peaks form; fold in ground candy cane and extract. Serve with cake.

Chocolate Chip Cookie Dough Cheesecake Bars

I made this for a different dessert option on Thanksgiving. The title just got me and I had everything on hand to make it. Of course, I didn't take a picture, but I have a link to take you right to the recipe at My Kitchen Cafe. Try it out if you have a major sugar craving like I did.

Burrito Casserole

This dinner seriously could not be any easier and tastes pretty darn good too! I made this for just my husband and I with leftovers for the next day. The portions are pretty small but you could make this for a big group easily.

4 frozen bean and cheese burritos
1 can red or green enchilada sauce
1/2 can cream of chicken
1/4 c. sour cream
cheddar/mexican cheese
diced tomatoes
chopped lettuce
diced avocados

Preheat oven to 350 degrees. Spray a small baking dish, I use a bread pan when just making small portions like this a lot. Layer burritos on bottom. Mix enchilada sauce, cream of chicken and sour cream together and pour over top of burritos. Layer with cheese next, as much as you'd like or a little if you want to be healthy. Bake for 30 minutes or until cheese is bubbly and melted. Scoop out onto plate and top with tomatoes, lettuce and avocados.

I used the red enchilada sauce, but next time I'd like to try the green. Red was a little too spicy for my pregnant body. :)

Topic Idea

What do people think about doing freezer meals in January? I know that I'm ALWAYS looking for a good freezer meal that's easy, turns out well and tastes good. Plus with baby #2 coming in a few weeks, I need to store up on freezer meals anyways. What do ya'll say? Freezer meals for the freezing January?

Caramel Apple Pie

2 Pillsbury pie crusts (or homemade)

½ cup unsalted butter

3 T all purpose flour

¼ cup water

½ cup white sugar

½ cup packed brown sugar

8 granny smith apples, peeled, cored, and sliced

Preheat oven to 425°, melt putter in sauce pan, and stir in flour to form a paste. Add water and sugars. Bring to a boil. Reduce temp and let simmer.

Place bottom crust in pan. Fill with apples mounded slightly. Cover with lattice work of top crust. Gently pour butter/sugar liquid over the crust. Pour slowly so it doesn’t run off.

Bake 15 minutes in preheated oven. Reduce temp to 350°. Continue baking 35-45 minutes until apples are soft.

Chocolate Silk Pie

This is a definite winner in my book and so easy too. This recipe is from my Kitchen Aid manual, so it has specific instructions for the mixer.

1 1/2 cups sugar
3 tablespoons unsweetened cocoa powder
3 eggs
2/3 cut evaporated milk
1/2 cup butter or margarine, melted
1 teaspoon vanilla
1 unbaked 9-inch pie crust
whipped topping (optional, but we all love it!)

Place sugar and cocoa powder in mixer bowl. Attach bowl and wire whip to mixer. Turn to Stir Speed and mix to combine, about 15 seconds. Continuing on Stir Speed, gradually add eggs, evaporated milk, and vanilla, mixing until well blended, about 1 minute. Stop and scrape bowl. Turn to Speed 6 and whip until smooth and slightly thickened, about 2 minutes.

Pour into prepared crust. Place pie plate on preheated baking sheet and bake at 350 degrees for 55 to 60 minutes or until center puffs and pie has set. Cool completely on wire rack. Garnish with whipped topping. Yield: 8 servings.

Spaghetti Squash Dip

I found this recipe here. I was intrigued and tried it and I loved it! It is a little like Spinach Artichoke Dip. I used Pepper Jack for some of the cheese and I liked the flavor it added.

Ingredients

• 1 spaghetti squash, halved and seeded
• 1/4 cup butter
• 1/2 cup mayonnaise
• 1 cup grated Parmesan cheese
• 2 cups grated Monterey Jack cheese
• 3 tablespoons grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
2. Place the spaghetti squash cut side down on a lightly greased baking sheet. Place in preheated oven, and bake until soft when a fork is inserted., 30 to 40 minutes.
3. Scoop out the cooked squash, and place in a mixing bowl. Add butter to the squash and stir until butter melts. Stir the mayonnaise, 1 cup Parmesan cheese, and Monterey Jack cheese into the squash mixture until well blended. Pour into the prepared baking dish. Sprinkle with 3 tablespoons Parmesan cheese.
4. Bake in preheated oven until cheese melts, about 20 minutes.

Dinner in a Pumpkin

This is one I got at my new ward's recipe exchange last month. It was so tasty! If you're having a hard time picturing it, it's kind of like a casserole . . . except in a pumpkin instead of a pan. Enjoy!

1 small to medium pumpkin
1 t vegetable oil
1 chipped onion
1 1/2 to 2 lbs hamburger (or exchange half of it for sausage)
2-3 T soy sauce
2, 4oz cans sliced mushrooms drained
1 1/2 c cooked rice
2 T brown sugar
1 can cream of chicken soup
1 can sliced water chestnuts drained

Cut top of pumpkin and clean out the inside. Lightly rub with oil.

Saute onion in oil until tender, add hamburger and brown. Drain if needed. Add soy sauce, brown sugar, mushrooms, soup and simmer 10 minutes. Add cooked rice and water chestnuts. Spoon mixture into the pumpkin shell and replace lid. Place on a baking sheet. Bake at 350 for 1 to 2 hours until flesh of pumpkin is tender. Scoop out the filling and the pumpkin flesh and enjoy.

Stuffed Pumpkin

I haven't tried this yet, but I plan to. My friend tried it and posted the link on her blog.
http://prudentbaby.blogspot.com/2009/10/stuffed-pumpkin-of-tastiness-and-warmth.html

November!

Since no one has given me any ideas for themes, I'm going to keep it simple and "Fall-ish." This month, let's share pumpkin recipes!

And please post your ideas for future themes in the comments below . . .

Bear Claw (apple dessert) or Cinnamon Rolls

This is a delicious recipe using cannery dried apples. It can be halfed for more of a single family size.

Bear Claw
-Rehydrate 5 cups of dehydrated apples by soaking them overnight.

Mix together the following ingredients and let rest for 15 minutes:
2 1/3 c. warm water (hot to the touch but not burning. ~120 degrees F)
1/2 c. sugar
2 Tbsp. + 2 tsp. yeast

Then:
Preheat oven to 425
Grease Pans
Melt 1 cube margarine or butter (1/2 cup)
Make cinnamon/sugar mix: 2 Tbsp. cinnamon to 1 c. sugar

To yeast mixture add:
2 tsp. salt
2 eggs
2/3 c. oil
6 2/3 c. flour

Mix well:
Roll dough into an oblong shape on floured surface, transfer to baking sheet. Spread 1/2 with melted butter. Place 1/3 of apples over butter and sprinkle with cinnamon and sugar mixture to taste. Fold dough in half lengthwise and lightly seal edges with fingers. With kitchen shears cut 2 inch "fingers" 3/4 of the way through dough, leaving at least 2 inches along back uncut. Twist each finger twice and then lay back down on baking sheet. Repeat until all fingers are completed. Let rise about 10 minutes. Bake at 425 for 15-20 minutes.

Yield:
Each recipe yields 2-3 bear claws, depending on size. (They are about the size of a loaf of french bread each).

Frosting:
In a small sauce pan place:

1/2 cube of margarine or butter (1/4 c.)
1/3 c. milk

Heat until hot but not burning, remove from heat and add:

1/2 tsp. vanilla
Pinch of salt
3 1/3 c. powdered sugar.

Note:

Same dough can be used to make delicious cinnamon rolls. Instead of forming bear claw, sprinkle with cinnamon sugar and raisins if desired, roll dough from the long side and cut in one inch wide rolls. Place in greased pans with sides of rolls just touching. Follow same cooking instructions.

Applesauce Cake

2 cups applesauce
2 eggs, slightly beaten
2 1/2 cups flour
1 1/2 cup sugar
1 teaspoon cinnamon
3/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 cup butter
1 cup raisins
1/2 cup chopped walnuts

Heat oven to 350 degrees.  In a small mixing bowl, combine flour, sugar, baking powder, baking soda, spices, and salt.  In a large mixing bowl cream butter and sugar; add eggs one at a time.  Add the applesauce.  Gradually mix the dry ingredients into the egg mixture.  Beat until well blended.  Stir in the walnuts.  Pour into a greased 13x9 inch pan.  Bake for 35-40 minutes or until cake is done.

Fresh Apple Cake

4 cups diced apples
2 cups sugar
1/2 cups oil
2 eggs
2 teaspoons vanilla
1 1/2 teaspoons baking soda
1 teaspoons salt
2 teaspoons cinnamon
2 cups flour

stir apples, sugar, and oil together.  Add eggs, one at a time, then vanilla.  Sift dry ingredients together.  Add dry ingredients to the apple mixture.  Bake at 375 degrees for 50 minutes in a greased and floured 9x13 pan

Frosting:
2 cups powdered sugar
1 cube butter
4 oz. cream cheese
1 teaspoon vanilla

Blend all ingredients together and frost cake.  Sprinkle with chopped pecans.

Baked Apple French Toast

1 (16oz) large loaf of French bread or 2 small loves

8 eggs, lightly beaten

3 c. Milk

3/4 c sugar, divided

1 T. vanilla extract

2-3 Granny Smith apples, peeled, cored, and sliced

2 tsp. cinnamon

2 T butter

Preheat oven to 400 degrees.  Spray a 9x13 inch glass dish with vegetable oil spray.  Slice bread into 1 1/2 inch slices.  Place bread tightly together in one layer in dish.  Mix eggs, milk, 1/4 cup sugar, and vanilla.  Pour half of the liquid over the bread.  Place apple slices on top of the bread to cover.  Pour remaining egg mixture over the apples.  Mix remaining 1/2 cup sugar with cinnamon and sprinkle evenly over the apples.  Dot with butter.  Bake for 35 minutes or cover and refrigerate overnight.  Bake the next morning for 50 minutes.

Spiced Apple Muffins

2 Cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
1/2 teaspoon cinnamon
1 egg
1 cup milk
4 tablespoons butter, melted
1 cup raw apples, finely chopped

Sift together flour, baking powder, salt, sugar, and cinnamon.  Combine milk, egg, and butter and add to dry ingredients.  Mix just enough to combine.  Fold in apples.  Drop in well greased muffin tins.

Topping:  Place an apple ring (unpeeled) on top of each muffin and sprinkle tops with cinnamon and sugar mixture (2 tablespoons sugar, 1/2 teaspoon cinnamon,) and chopped walnuts (optional) and sprinkle on top of muffins.  Bake at 425 for 20-25 mins.

Snickers Salad

1 red apple
1 green apple
1 Snickers Candy Bar (or more!)
1 cup whipping cream with 4 teaspoons powdered sugar (Cool Whip works as well)
6oz container of strawberry yogurt

Fold yogurt into whipped cream. Cut apples and snickers into bite size pieces.  Fold pieces into creamy mixture.

Baked Oatmeal

I know I have been posting with a vengeance but I have to catch up one way or another with all these yummy recipes. I have had to tweak my diet quite a bit since my gall bladder has decided to quit working. So some of these recipes I have found healthier ingredient options for. This is one of them and it still tastes JUST as good as the original. By the way, if none of you have ever tried baked oatmeal-- it is such a delicious way to eat your oatmeal. You just make it up the night before and let it sit in the fridge overnight with saran wrap. Then get up in the morning, take the saran wrap off, set it in the oven and preheat to 350 degrees. It will warm up as the oven warms up so it won't crack your dish. So I'll give you the original dish and the additional options on the side so you can take your pick.

Baked Oatmeal

2 1/4 c. quick cooking oats *use if you are making and baking right away
(or 2 3/4 c. old-fashioned oats) *use if you are making and baking in the morning
2/3 c. firmly packed brown sugar (1/3 c. brown sugar or 3 T. pure maple syrup)
1 t. baking powder
3/4 c. raisins (or cranberries)
1 apple, peeled, cored and diced (or peaches or strawberries or blueberries)
1/2 c. chopped walnuts or pecans (I use 3/4 c.-- I like it crunchy!)
1-2 t. cinnamon
1/2 t. salt
3 1/3 c. skim milk (3 1/3 c. soy milk if you prefer)
1/2 c. butter (1 t. safflower or coconut oil w/ 1/2 c. applesauce)
4 egg whites (1 mashed banana)
1 t. vanilla extract
milk, yogurt, cream, sugar, and/or fruit for topping

Preheat oven to 350 degrees. Spray an 8" square glass baking dish with cooking spray.

In a large bowl, combine oats, sugar, raisins, apples, walnuts, cinnamon, salt and baking soda. Mix well.

In a medium bowl, combine milk, butter, egg whites, and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix until well blended.

Pour into the baking dish and bake at 350 for 45-60 minutes depending on what consistency you want to end up with. I like mine well set with a little crunch around the edges, but so it is still moist inside, just a tad over 50 minutes. Cool slightly.

Serve topped with milk or cream or sugar or yogurt and fruit, whatever you want. Store leftover oatmeal tightly covered in refrigerator.

Apple Art

This is an activity, not a recipe. Cut apples in half cross-wise to make star stamps for dipping in paint.

Apple Pizza

Crust:
1 3/4 c. flour
1/2 t. salt
1/2 c. shortening
1 c. shredded Cheddar cheese
1/2 c. ice water

Mix well and form into a ball. Spread onto 1 large or 2 small ungreased pizza pans; turn up edges.

Topping:
1/2 c. powdered coffee creamer (can make without)
1/2 c. brown sugar
1/2 c. white sugar
1/3 c. flour
1 t. cinnamon
1/2 t. nutmeg
1/4 c. cold butter

Mix all except butter. Spread half of topping over crust and leave the rest in the bowl. Cut butter into the remaining half of topping and save.

Filling:
6 cups thinly sliced Granny Smith apples
juice of 1/2 lemon

Sprinkle lemon juice over apples. Pile onto pizza, then sprinkle on remaining crumbly topping. Bake at 400 degrees for 25 minutes. Cut into slices and serve warm with vanilla ice cream. Delicious topped with drizzled caramel sauce!

Toffee Apple Dip

1 (8 oz.) package cream cheese
1/2 c. brown sugar
1/4 c. sugar
1 t. vanilla
1/2 (11 oz.) package Skor or Heath toffee chips

Beat softened cream cheese, sugars and vanilla together until fluffy. Stir in toffee chips by hand. Serve with sliced apples.

Autumn Wild Rice

2 (6 oz.) packages long grain and wild rice mix
1 medium red or green apple, unpeeled and diced
1 green onion, minced
1/4 c. dried cranberries or golden raisins
1/4 c. minced fresh parsley
1/4 c. sliced almonds, toasted
1/4 c. butter, melted
2 t. poppy seeds
1 t. grated lemon rind
1/2 t. cinnamon
1 t. apple juice

In a medium saucepan, cook rice according to package directions. In a large serving bowl, combine apple, onion, cranberries or raisins, parsley and almonds. Add cooked rice and toss together to blend. In a small bowl, combine melted butter, poppy seeds, lemon rind, cinnamon and apple juice. Pour over rice mixture and toss to combine. Serve immediately.

Applesauce Muffins

1/2 c. applesauce
1 c. sugar
1/2 c. vegetable oil
2 eggs
3 T. milk
1 c. raisins (optional)
2 c. flour
1 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1/4 t. salt
1/4 t. allspice
1/2 t. nutmeg

Topping:
1/4 c. pecans, chopped
1/2 c. brown sugar, loosely packed
1/2 t. cinnamon

Combine applesauce, sugar, oil, eggs, milk and raisins. Mix together and add dry ingredients. Stir with a spoon until well blended. Pour into greased muffin tin. Combine topping ingredients and sprinkle over batter. Bake t 400 degrees for 15 minutes. Makes 1 dozen muffins.

Oreo Caramel Apples

I'm not sure where I collected this recipe from, but it is so good.

1. Slice Granny Smith Apples
2. Dip in caramel sauce
3. Dip in Oreo Crumbs
4. Refrigerate

Caramel Recipe:
1/4 c. butter
1 c. brown sugar
1/2 c. light corn syrup

Bring to a soft boil, then add 1/2 can sweetened condensed milk (7 oz.). Return to a boil. Remove from heat and add 1/2 t. vanilla. Let cool before dipping apples or it just runs right off.

Apple Slab Pie

From Cook's Country

I know this isn't Kathy's famous apple pie (which she should probably post this month), but it is still pretty darn good. Here goes.

Pie:
8 granny smith apples (about 3 1/2 lbs.) peeled, cored, and sliced thin
8 golden delicious apples (about 3 1/2 lbs.) peeled, cored, and sliced thin
1 1/2 c. sugar
1/2 t. salt
1 1/2 c. animal crackers
2 (15 oz.) boxes pillsbury ready to roll pie crust
4 T. unsalted butter, melted and cooled
6 T. minute tapioca
2 t. ground cinnamon
3 T. lemon juice


Glaze:
3/4 c. reserved apple juice (from filling)
2 T. lemon juice
1 T. unsalted butter, softened
1 1/4 c. powdered sugar

1. For the pie: combine apples, 1 c. sugar and salt in colander set over large bowl. Let sit, tossing occassionally until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve 3/4 c. juice.

2. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture, brush half of one pie round with water, overlap with second pie round and dust top with cracker mixture. Roll out dough to 19 x 14 " and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.

3. Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use fork to crimp and seal outside edge of pie and then pierce top of pie at 2" intervals. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool 1 hour.

4. For the glaze: While pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to 1/4 c. , about6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in powdered sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer. Serve.

**This pie can be made up to 24 hours in advance and refrigerated. Bring to room temperature before serving.

***You grind animal crackers and sugar to a powder in the food processor and use this mixture instead of flour to facilitate rolling out the dough. The animal cracker-sugar mixture lends a much needed flavor to the bland store-bough pie dough.

Caramel Apple Slices

2 lbs. (about 6 apples) Golden Delicious apples
2 T. butter
1/2 c. packed brown sugar
2 T. flour

Peel, core, and slice each apple into 8 pieces. In a medium saucepan melt butter. Add brown sugar and flour. Add apple slices and cook over low heat until tender, 15 to 20 minutes. Great as a garnish, snack, topping, or side dish. Makes 6 servings.

Grated Apple Salad

This is an old-time jello salad, but try it if you like. You may just like it.

1 (6 oz.) pkg. cherry Jell-O
2 c. boiling water
2 c. apples, grated (2 lg. or 4 sm.)
1 1/2 c. orange juice

Dissolve Jell-O in boiling water. Add orange juice and set until partially thick. Fold in grated apples and set until firm.

Apple Pancakes

From Captain Jefferds Inn (Kennebunkport, ME)
2 c. unbleached flour
2 1/2 c. sugar
2 t. baking powder
1/2 T. salt
1 t. cinnamon
1/2 t. ginger
1/2 t. nutmeg
1 t. ground cloves
1/2 t. mace
3 eggs
2 1/2 c. buttermilk
2 1/2 T/ bacon drippings or oil
1 1/2 c. tart apples, shredded, firmly packed
1 1/2 c. pecans or walnuts, coarsely chopped

Combine flour, sugar, and dry ingredients. In a large bowl, beat eggs lightly and stir in oil and milk. Add flour mixture and blend just until dry ingredients are moistened. Batter will be slightly lumpy. Stir in apples and pecans and let stand for 20 minutes. Stirring lightly, pour 1/4 c. batter onto a hot skillet. As bubbles appear on top, turn and brown on the other side.

Sugarless Apple Pie

6-8 apples, peeled and sliced
1/8 t. salt, brings out the natural sweetness of the apples
1/2 to 1 c. raisins
Dash of cinnamon

Mix together. Bake in 2 crust pie shell at 450 for 20-30 minutes, or until crust is cooked.

Caramel Dumplings

This is not apple, but I've seen so many apple dumpling recipes I thought it would be fun to try a different version. It's delicious!

1 1/2 c. flour, sifted
1 1/2 t. baking powder
1/8 t. salt
1/3 c. sugar
2 T. butter

Milk (enough to make thick batter, about 2/3 c.)
1 1/2 c. brown sugar
1 1/2 c. water
2 T. butter

Boil together; drop in dumplings. Cover and cook for 20 minutes. Serve hot with whipped cream or ice cream.

Cranberry Apple Crisp

Fruit Mixture:
5 c. (5 medium) apples, peeled and sliced
1 1/2 c. fresh or frozen cranberries
1 c. sugar
2 T. flour
1 t. cinnamon

Topping:
1 c. rolled oats
1/2 c. brown sugar, firmly packed
1/3 c. flour
1/3 c. butter or margarine
1/2 c. nuts, chopped

Heat oven to 375 degrees. Grease a 12 x 8", 2 qt. baking dish. In a large bowl, combine all fruit ingredients; toss to coat. Spoon into greased baking dish.

In a small bowl, combine rolled oats, brown sugar, and 1/3 c. flour. Using pastry blender or fork, cut in butter until crumbly. Stir in nuts. Sprinkle topping evenly over fruit.

Bake at 375 for 30 to 40 minutes, or until golden brown or apples are tender. If desired, serve with ice cream, whipped cream or heavy cream. Makes 10 servings.

Microwave directions:
In a large bowl, combine apples, cranberries, sugar 3 T. flour and cinnamon. Spoon into ungreased 12 x 8", 2 qt. microwave-safe dish. In small bowl, combine rolled oats, brown sugar, 1/3 c. flour, melted margarine, and nuts; mix well. Sprinkle topping evenly over fruit. Microwave on high for 10 -12 minutes, or until apples are tender, rotating dish half turn halfway through cooking.

Fruit Filled Cake

Cream together:
1 c. margarine
4 eggs
1 3/4 c. sugar
1 t. vanilla

Beat in:
3 c. flour
1 1/2 t. salt
1 1/2 t. baking powder

Spread half on a large cookie sheet. Dot with one can of fruit filling. Apple pie filling or tart cherry pie filling is nice. String remaining dough around fruit. Bake at 350 degrees for approximately 35 minutes, or until golden brown.

Apple Crisp with Rum Sauce

Crisp Mixture
2 cups rolled oats
1 cup flour
1 cup brown sugar
1 ½ tsp cinnamon
1 cup butter, melted

Apple Mixture
7 apples, peeled and sliced
2 T flour, mixed with apples
Additional sugar/cinnamon mixture, mixed with apples

Put apple mixture in a 9x13 pan. Crumble the crisp mixture on top. Bake for 1 hour at 350°. Serve warm with ice cream and rum sauce

Rum Sauce
1 cup butter
2 cups sugar
1 cup heavy cream
1 T rum flavoring

Boil first three ingredients until sugar is dissolved. Add the rum flavoring at the very end.

Apple Pancake

1/4 c. butter

1/2 c. apple slices

1 egg

1/4 c. flour

1/4 c. milk

1/2 tsp. vanilla

dash of nutmeg

In 9 inch pie plate melt butter. Put apple slices in pan. In bowl beat egg; add flour, milk, vanilla and nutmeg. Pour over apples. Bake 12 minutes at 425°. Sprinkle with powdered sugar.

Apple Nut Crackers

3/4 cup all-purpose flour

1/2 cup whole wheat flour

1/2 cup pecans or walnuts, toasted and finely minced

1 Tbsp brown sugar

1/2 tsp baking powder

1/8 tsp salt

1/8 tsp cinnamon

1/4 cup butter

1/2 cup applesauce

In a medium mixing bowl stir together the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Make a well in the center of the mixture.

Add applesauce all at once. Using a fork, stir until the mixture can be gathered into a ball. Divide dough in half. Preheat oven to 350. Lightly grease baking sheets and set aside.

On a lightly floured surface, roll each half of the dough into a 12x7 inch rectangle. Cut into 1 1/2 inch squares with a pastry wheel (I use a pizza cutter)--you can also get fancy and do circles, triangles, letters, etc. Place crackers 1/4 inch apart on baking sheet and prick each cracker with a fork a few times to prevent bubbles. Bake for 15-17 minutes or until lightly brown. Cool until firm and store in an air-tight container.

Baked Apple Pancake

I got this recipe from Parenting Magazine and absolutely fell in LOVE with it. Just be careful with the hot skillet. I burn myself more often than I'm willing to admit.

3 medium tart apples, peeled and sliced

2 T lemon juice

½ tsp cinnamon

6 T powdered sugar

6 T butter, melted and cooled, divided

3 eggs

¼ tsp salt

½ cup all-purpose flour

½ cup milk

½ tsp vanilla

Toss apple slices with lemon juice and then the cinnamon and powdered sugar. Heat a 10 inch ovenproof skillet over medium heat. Add apples and 4 tablespoons butter. Cook on low-medium heat, stirring for 4 minutes, until tender

Beat eggs, salt, flour, milk and vanilla until smooth. Beat in remaining 2 tablespoons butter.

Spread apples evenly in skillet. Pour batter over the top. Bake about 20 minutes, until no moist spots are left in batter. Remove from oven and immediately flip over onto a large plate. Sprinkle with powdered sugar and serve warm.

Let's keep going!

We've had enough people show interest that we're going to start with the themes again. I'll keep adding to my digital recipe book through the end of the year and make it a Chicks & Dip Cookbook Part 1. I really am happy that so many want to keep sharing!

This month . . . APPLES!

I'll just pick the themes for each month, but I'd love your input. Post a comment with all your fantastic ideas!

Apple Cinnamon Bread Braid

I would have taken a picture sooner, but this was all that was left by the time I pulled out the camera. I usually make cinnamon rolls for conference morning using my Aunt Sandy's french bread recipe (found here). This year, I made them but added a few twists.

The bread rises for nearly an hour while you stir it down a few times. During the stir down-times, I sprinkled in a couple of teaspoons of cinnamon sugar so that the dough would be really infused with that flavor once it was all the way risen. It makes the dough a little bit sticky, but when you roll it out onto the countertop with flour, it is just fine.

The other thing I did was take half the dough and turn it into a bread braid. Here's how:

1. Roll the dough out into a rectangle.

2. Spread a thin layer of butter onto the dough.

3. Spread a 1/4 inch layer of light brown sugar onto the dough, and sprinkle cinnamon on top.

4. Take a pizza cutter and cut 2 inch strips into the dough along the long ends of the rectangle, thus leaving about 4 1/2 inches of non-cut dough where you pile sliced apples.

5. After apples are piled along the middle of the rectangle, take the ends and "braid" them into each other. I folded the end into the apples, then took the strips and just criss-crossed them. At the end of the braid, tuck leftover dough back into the braid.

6. Place on a cookie sheet and bake at 350 for about 25 minutes. Some of the brown sugar will leak out onto the cookie sheet, so make sure and use one with edges.

7. While it cools, drizzle cream cheese frosting all over it. Slice and serve.

It is freakishly delicious, and has been requested for next year and also for Christmas morning. I just love a good versatile bread recipe!

Hey out there!

I don't know if anyone ever comes here anymore, but I thought I'd let you all know . . .

I'm working on putting all these recipes into an organized word file that can be printed out, bound and kept with the rest of your cookbooks. I'll email the file to anyone who is interested.

So:

• If you have any recipes you really want to share before I finish this up, do it now.
  
• If you would like me to send the file to you, leave me a comment.

Thanks for all the great recipes ladies!

Whole Wheat Pancakes (No grinder, no problem!)

Whole Wheat Pancakes

1 cup whole wheat kernels
1 cup milk
Blend 1 minute in blender then add:
2 eggs
1/2 cup milk
1/2 cup oil
1/2 teaspoon salt (optional)
4 1/2 teaspoons baking powder
Blend additional 4 minutes.

Notes from the girl in my ward who shared the recipe: If you have a VitaMix is needs way less time in the blender. Just for those who like to substitute items I have learned that applesauce instead of oil is not a good idea and if you are making the milk from dry powder you need to add more water or the batter ends up too thick. They are delicious and easy to freeze and reheat for a quick breakfast (I, Kalia, always like to just put the extra batter in the fridge and only cook what we'll eat, that way it's still fast the next time you make them, but they are perfectly fresh and not reheated, and even more flavorful actually!).

Swiss Chicken

(from Remedies for the "I Don’t Cook" Syndrome)

8 boneless, skinless chicken breasts
6 oz Swiss cheese, shredded
1 pint sour cream
2 cans cream of mushroom soup
1 box stuffing mix
1/3 c butter

Place the breasts in a 9x13 pan (I added a cup of green beans.)and sprinkle with salt and pepper and the cheese. Mix the sour cream and soup and spread over the top. Melt the butter and mix with the stuffing, then sprinkle on top. Bake, covered, at 325 for 90 minutes.

Microwave Apricot Chicken

This is super simple and yummy, and since summer is here I make this so our house doesn't get all hot. Along with making rice with my microwave rice cooker. I love technology.

½ cup apricot preserves
2 tbs. soy sauce
2-4 tbs. chicken broth
1 tbs. vegetable oil
1 tsp. cornstarch
1 tsp. minced garlic
¼ tsp. ground ginger
1 large or 2 small boneless skinless chicken breasts, cut into strips
½ green pepper, chopped
½ cup salted cashew nuts, if you want (or you could use peanuts)
Hot cooked rice


In a shallow microwave-safe dish (preferably with a lid), combine the first seven ingredients. Cut chicken in thin strips, with kitchen shears or knife, into bowl. Cover
and microwave on high for 3 minutes, stirring once.
Add green pepper and cashews. Cover and microwave on high for 4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve with rice.
***I like to double this for leftovers, by adding a little more chicken and doubling the sauce. If you double it, just add more cooking time.

Coconut Berry Pizza

I found a fun recipe for fruit pizza. Check out my blog for the recipe:
Put a Lyd on it...

Peach Cobbler

This is an easy favorite and feeds a crowd. For some color and variety, add a cup or two of berries.

2 large cans peaches, 1 drained, 1 with juice
1 yellow cake mix
1 stick butter
about 1 tsp cinnamon

Pour the peaches into a 9x13 pan. Sprinkle with the cake mix and then sprinkle on a little cinnamon. Cut the butter into pats and spread them evenly over the top. Bake for 45-55 minutes at 350 or until golden. Serve warm with ice cream.

Chicken Cheesesteaks with Peppers

From Everyday Food October 2008
Serves 2

1/2 lb. chicken cutlets, or leftover rotisserie chicken sliced
2 T. vegetable oil
coarse salt & ground pepper
1/2 red and 1/2 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
2 garlic cloves, minced
3 slices provolone cheese, cut into strips
2 soft hoagie rolls, split lengthwise
mayonnaise or miracle whip

1. If not using rotisserie chicken, heat broiler with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5-7 minutes. Transfer to a cutting board (save baking sheet); let cool and thinly slice. Set chicken aside.

2. On a baking sheet, toss together peppers, onion, garlic and remaining oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8-10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

3. Top chicken and vegetables with cheese; broil until cheese is bubbling, only about 30 seconds to 1 minutes. Scoop out most of the middle of the rolls; discard. Spread rolls with mayonnaise (or miracle whip if you are a person who likes things to taste better!) Fill with chicken and vegetables. Serve immediately.

Southwest Macaroni Salad

My mother-in-law and I made this yesterday. It was mostly her invention. I really liked it. The amounts are not exact and this is the kind of thing that you can leave out or replace anything you don't like.

1 packet ranch, mixed with mayo and/or sour cream according to directions
1 cup fresh salsa
1-2 lbs macaroni, cooked and drained
3 cups cooked chopped chicken
1 red bell pepper, chopped
1 can sliced olives
2 sliced green onions
1 chopped cucumber
handful of fresh cilantro leaves, chopped
1 can corn, drained
1 can black beans, drained
handful halved cherry tomatoes
salt and pepper to taste

Mix and chill.

Baked Ziti

1 lb. dry ziti noodles, I use rigatoni
1 onion, chopped
1 lb. ground beef
2 jars spaghetti sauce
6 oz. provolone cheese, sliced
1 1/2 c. sour cream
6 oz. mozzarella cheese, shredded
2 T. grated parmesan cheese

Cook ziti 8 minutes until al dente. Drain and rinse. Brown onion and beef on medium heat. Add spaghetti sauce and simmer for 15 minutes. Grease a 9x13 dish and layer ziti, provolone cheese, sour cream 1/2 sauce mixture, ziti, mozzarella, and sauce mixture. Top with parmesan cheese. Bake at 350 degrees for 30 minutes.

Layers:
ziti
provolone cheese
sour cream
1/2 sauce mixture
ziti
mozzarella
sauce
parmesan cheese

**Half this recipe and it still makes a ton!!

Best Meatloaf Ever

It is the sauce that makes this meatloaf what it is!

2 eggs
2/3 c. milk
3 slices bread, torn into pieces
1/2 c. chopped onion
1/2 c. grated carrot
1 c. shredded Cheddar or Mozzarella
2 T. Worcestershire sauce
1 t. dried parsley
1 t. salt
1/2 t. garlic powder
1/2 t. ground thyme
1/2 t. coarse ground black pepper
1/4 t. ground sage
1 1/2 lb. hamburger

Topping:
1/2 c. ketchup
1/2 c. brown sugar
2 t. prepared mustard

Beat eggs. Add milk and bread--let sit for a few minutes. Stir in onion, carrot, cheese, Worcestershire, herbs and seasonings. Add beef. Put in greased loaf pan.

Bake at 350 degrees for 45 minutes. Combine topping ingredients. Bake for 30 minutes more, occasionally spooning topping over beef. Let stand 10 minutes before serving.

*This will make 1 very very large meat loaf or 2 medium size meatloafs and you can freeze one!

Taco Rice

from allrecipes.com

You can use this as a side dish with enchiladas or as a filling with your tacos, whatever you can imagine it will taste good with-- it probably will!

1 (14.5 ounce) can chicken broth
14.5 ounces water in chicken broth can
1 (8 ounce) can tomato sauce
1 (1 ounce) package taco seasoning mix, to taste
2 cups uncooked white rice
1 cup shredded Cheddar cheese
1 cup sour cream

In your rice cooker, put in rice, chicken broth & water, tomato sauce, and as much taco seasoning as you want. I used about half. Turn rice cooker on. After rice is cooked, stir in the cheddar and sour cream.

*You can also stir in at the end any of the following: 1 can green chilies, 1 can sliced olives, 1 can black beans, 1 can corn, 1 can spicy Ro-tel tomatoes & green chilies

Linguine with Vegetables

* I'm sure many of you have recipes like this, but this is my favorite way to eat my veggies!

1/2 lb. linguine
2 t. oil
1 garlic clove, minced
2 small zucchini, sliced
1/4 lb. mushrooms, sliced
2 medium tomatoes, chopped
1/2 t. basil
1/2 t. salt
1/4 t. pepper
1 c. provolone or mozzarella cheese, grated
3 T. parmesan, grated

Cook pasta according to box. Heat oil in large fry pan on medium heat. Add garlic, zucchini, and saute for 2 minutes. Add mushrooms and cook for 1 more minute. Add tomatoes, basil, salt and pepper. Reduce heat and simmer for 3-4 minutes or until tender crisp. Add vegetables to drained pasta, add cheeses and mix until cheese melts. Sprinkle with parsley if desired.

Crockpot Brown Sugar Chicken

6 boneless skinless chicken breast halves
1 c. brown sugar
1/4 c. lemon-lime soda
2/3 c. white vinegar
3 cloves smashed & chopped garlic
2 T. soy sauce
1 t. ground black pepper

Put chicken in crockpot. Cover with brown sugar, pepper, chopped garlic & soy sauce. Add the vinegar and pour in the soda. It will bubble.

Cover and cook on low for 6-9 hours or on high for 4-5 hours. The chicken is done when it is cooked through and falls apart. The longer you cook it, the more tender it will be.

Serve over a bowl of white rice with a a huge ladle full of the broth poured over.

Banana Cupcakes with Honey-Cinnamon Frosting

Everyday Food
Makes 12
1 1/2 c. all purpose flour
3/4 c. sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/2 c. unsalted butter, melted
1 1/2 c. mashed bananas 9about 4 ripe)
1 whole banana for garnish
2 large eggs
1/2 t. pure vanilla extract

Honey-Cinnamon Frosting
In a medium bowl, using an electric mixer, beat 1 1/4 c. confectioner's sugar, 1/2 c. butter (room temperature), 1 T. honey and 1/8 t. ground cinnamon until smooth, 4-5 minutes.

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. Make a well in the center of flour mixture. In well, mix together butter, mashed bananas, eggs and vanilla. Stir to incorporate flour mixture (do not over mix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25-30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon frosting. Just before serving, peel and slice banana into rounds and place one on each cupcake.

Fresh Fettuccine with Quick Meat Sauce

Serves 4

coarse salt & pepper
1 Tablespoon olive oil
1 medium onion, chopped
1 garlic clove, minced
1/2 lb. ground pork
1/2 lb. ground beef chuck
1 c. dry white wine (I used combo: white wine, white wine vinegar & apple juice)
1 can (28 oz.) whole peeled tomatoes in juice, chopped
1 can (6 oz.) tomato paste
1/2 t. dried oregano
1/4 t. red pepper flakes
18 oz. fresh fettuccine
grated Parmesan cheese, for serving

1. Set a large pot of salted water to boil. In a large skillet, heat oil over medium-high. Add onion & garlic; season with salt & pepper. Cook, stirring occasionally, until onion softens, about 3-4 minutes. Add pork & beef; cook, breaking meat up with a spoon, until no longer pink, 2-3 minutes. Add wine; cook until evaporated, about 7 minutes. Add tomatoes, tomato paste, oregano and red pepper flakes; cook until sauce is slightly thickened, 2-3 minutes.
2. Cook pasta in boiling water until al dente, according to package instructions. Drain, and return to pot; add meat sauce, and toss to coat. Serve immediately, topped with parmesan, if desired.
** I only used half the fettuccine and half the sauce, freezes nicely for another meal!

Hummus

This is adapted from my mom's recipe. The tahini is a little hard to find; you can find it in health or ethnic food stores. You can still make this without it, or even throw in some sesame seeds in the food processor instead.

2 cans garbanzo beans, drained
1/4 cup tahini (sesame butter)
3 T chopped cilantro (a handful of leaves)
2 -- 4 cloves garlic
juice of one large lemon
2 T water
1 T olive oil
a pinch cumin
Process in food processor until fairly smooth.Makes about 3 cups.Serve with warm pita and raw vegetables such as lettuce, chopped cucumber, diced tomatoes, chopped bell pepper, olives, or sprouts. Or use as a dip with chips or crackers.
Or make pinwheel sandwiches by spreading 3/4 - 1 cup hummus on a piece of lavash bread (or torilla), add lettuce (with the crunchy part torn out) or baby spinach and any of the other vegetables mentioned above. Roll it up and slice.

Orzo Pasta with Garbanzo Beans

1 1/2 cups orzo pasta
1/4 cup olive oil
3T lemon juice
1 clove garlic, minced
15 oz can garbanzo beans
2T chopped fresh oregano (or a little less dried)
Feta cheese
salt and pepper

Sautee garlic over medium-low heat in the olive oil until tender, being sure not to let it brown. Lower heat, and add lemon juice, oregano, salt, pepper, and garbanzo beans. Meanwhile, cook orzo in abundant salted boiling water until tender and drain. Place orzo in serving bowl, and pour sauce over, then toss to coat. Crumble in as much feta as you want before serving.


If you want to use dried garbanzo beans, let them soak in lots of water overnight, then drain the next morning, and cook them with lots of water in your crock pot on low for about 6 hours. They should be firm, and not mushy. The beans will have a weird, clear skin on them that you'll need to try and get off. Rolling small amounts of the beans around in a dishcloth works pretty well.

FYI

Due to the number of random comments we've been getting lately, I'll now be monitoring the comments before they are published. I don't think this will affect those of you who are members, just the random visitors . . .

Hope everyone is having a wonderful Spring!!!

Grape Salad

2 lbs green seedless grapes (I only used red because they didn't have green at Winco)
2 lbs red seedless grapes
8 ounces sour cream (I used plain yogurt because I had it on hand)
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla

Topping Ingredients
1 cup brown sugar
1 cup crushed pecans

Wash and stem grapes. Set aside to dry. Beat cream cheese and sugar together, then stir in sour cream and vanilla by hand. Stir grapes into mixture, and pour in large serving bowl. I would use a wide, long bowl instead of a tall deep bowl so that there is more surface area for the topping. Combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Don't skimp on the topping...it makes this dish! Chill overnight. It gets better with time!

Cabbage Salad

2 cups cooked chichen, cubed

1 lg. cabbage shredded

1-2 pkgs crushed Ramon noodles

4 green onions

4 tbsp sunflower seeds

4 tbsp almond slices

Dressing

3 tbsp vinegar

1/2 cup salad oil

1/2 tsp pepper

1/2 tsp Accent

2 tbsp sugar

Mix together and chill. Wait until serving to add Ramon noodles.

Caramel Sauce

This is a great recipe for caramel sauce. I like anything that you can just "mix together," and I felt like it wasn't one of those "stir for exactly 20 seconds then count to three, and add..." (Pat your head and rub your tummy type.) Doug just gave me a spoonful mixed with chocolate chips.... Mmmmm...

CARAMEL SAUCE:

1 egg, beaten
1 c. brown sugar
1/4 c. butter
1/4 c. cream or canned milk

Mix together and cook in a double boiler until thickened (about 20 to 30 minutes). It thickens more as it cools.

Fried Ice Cream

Happy Cinco de Mayo! I came across this recipe in the Taste of Home newsletter and it was delicious. I used cinnamon flavored graham crackers too and added just a little bit of sugar. This is why I made that carmel sauce yesterday. Top it with honey, caramel ice cream topping or whipped cream. Good times!

Fried Ice Cream

Ingredients:

• 3 cups vanilla ice cream
• 1/4 cup heavy whipping cream
• 1-1/4 cups finely crushed graham crackers
• 1 teaspoon ground cinnamon
• Oil for deep-fat frying

Directions:

Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.
Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Yield: 6 servings.

Meatballs with Cream Sauce

1 egg, lightly beaten
1/4 c. milk
2 T. ketchup
1 t. Worcestershire sauce
3/4 c. quick cooking oats
1/4 c. finely chopped onion
1/4 c. minced fresh parsley
1 t. salt
1/4 t. pepper
1 1/2 lbs. ground beef
3 T. flour

Cream Sauce:
2 T. butter
2 T. flour
1/4 t. dried thyme
salt and pepper to taste
14 oz. chicken broth
2/3 c. heavy whipping cream
2 T. minced fresh parsley

1. In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into 1 1/2" balls. Roll in flour, shaking off excess. Place 1" apart on greased 15x10x1" baking pans.
2. Bake uncovered at 400 degrees for 10 minutes. Turn meatballs, bake 12-15 minutes longer or until meat is no longer pink.
3. Meanwhile, for sauce, melt butter in a saucepan over medium heat. Stir in the flour, thyme, salt and pepper until smooth. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Drain meatballs on paper towels; transfer to a serving dish. Top with sauce; sprinkle with parsley.

*You can also put the shaped meatballs on a rack in a shallow baking pan. Bake at 400 degrees until no longer pink, about 20 minutes.
**Serve over mashed potatoes!

Garden Saute

It will be that time pretty soon to start cooking with all those fresh veggies! When I made this the first time, I didn't have all of those herbs so I used a lot of oregano, basil, pepper, and salt and it was still great.

1/4 c. chopped red onion (white works fine too)
1 garlic clove, minced
2 t. olive oil
1 medium yellow summer squash, sliced
1 medium zucchini, sliced
1/2 c. sliced fresh mushrooms
1 medium tomato, cut into wedges
1/4 c. chopped celery
1/2 t. lemon juice
1/4 t. dried rosemary, crushed
1/4 t. dill weed
1/4 t. Italian seasoning
1/8 t. fennel seed
1/8 t. pepper

1. In a large skillet coated with nonstick cooking spray, saute onion and garlic in oil until tender. Add the remaining ingredients; gently stir. Cover and cook over medium heat for 5-7 minutes or until vegetables are tender.

Chicken & Cheese Flautas

1 c. Mont Jack cheese, shredded
3/4 c. shredded cooked chicken
1 T. cumin, to taste
6 tortillas, heated
1/3 c. salsa
4 t. oil

1. Combine cheese, chicken and cumin.
2. Place 1/4 c. mix on tortilla topped with salsa and roll up tight. Brush with oil.
3. Cook over medium heat 4-6 minutes, turning to brown evenly.
4. Serve with guacamole and sour cream and salsa for dipping.
6 flautas, 3 servings, 410 calories each

Rigatoni "D"

This is a delicious pasta dish from a restaurant called Maggiano's in Atlanta. My sister made it for a me a few weeks ago and I am now a huge fan. My only advice is cook it according to directions, but then take it off the heat and wait for it to cool down and thicken a little bit. I am also giving you the trimmed down recipe, enough for 4 people. (Or 2 at dinner and 2 for lunch!)

RIGATONI "D"
2 T. olive oil
1/2 package button mushrooms
1/2 onion, chopped
1 t. garlic, minced
salt and pepper
1/2 lb. chicken breast, cut into 1" pieces
1/2 c. chicken stock
1/4 c. Marsala wine
1/8 c. White wine
1 1/2 c. heavy cream
1/2 lb. rigatoni pastas
1/2 T. fresh basil, chopped
1 T. parmesan cheese, grated
2 T. garlic butter

1. Heat oil.
2. Saute mushrooms, onion and garlic. Brown lightly.
3. Season with lots of salt and pepper.
4. Add chicken.
5. Add chicken stock and both wines. Cook until reduced by half.
6. Add cream and bring to a boil.
7. Turn down heat and simmer to skim away any impurities.
8. Cook rigatoni al dente.
9. Add drained rigatoni to chicken mixture in pan and finish with adding basil, parmesan cheese, garlic butter and salt & pepper.
10. Place heaping amount in pasta bowl and garnish with parmesan cheese and chopped parsley.

Hot Milk Sponge Cake

This is a yummy, LOW FAT cake!! We're having it tonight with strawberries and whipped cream made from powdered milk. Mmm!

2 eggs (stand at room temp. for 1/2 hour)
1 cup all-purpose flour
1 tsp. baking powder
1 cup sugar
1/2 cup milk
2 T butter


Grease 9x9 inch baking pan, and set oven to 350F. Stir together flour and baking powder and set aside.

Beat eggs on high in a medium bowl for about 4 minutes or until they are thick. Gradually add the sugar, beating on medium for 4 to 5 minutes, or until ight and fluffy. add the flour mixture, and beat on low until just combined.

In a small saucepan heat and stir milk and butter until butter melts, then add to batter, beating on low until combined. Pour batter into pan and bake for 20-25 minutes.

Carrot Cake with Cream Cheese Frosting

I found this delicious recipe in the Cook's Country magazine. I thought it turned out well for being reduced-fat. :) I did use a different cream cheese frosting, because I didn't have the marshmallow cream. Anyway- enjoy!

Reduced-Fat Carrot Cake with Cream Cheese Frosting
2 1/2 cups flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
2 large eggs
1 (4 oz) jar carrot baby food (or about 4 oz apple sauce)
1 cup packed dark brown sugar
1/2 cup oil
1 pound carrots, peeled and shredded (about 4-5 carrots)

1. Heat oven to 350 and lightly grease 9x13 pan.
2. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in large bowl. Mix and beat eggs, baby food, and sugar until smooth and creamy, 1-2 minutes. With mixer running, slowly add oil and mix until thoroughly incorporated, about 1 minute. Reduce speed to low. Add flour mixture, scraping down sides of bowl as necessary, and mix until nearly smooth. Fold in carrots.
3. Spread batter in prepared pan and bake 24-28 minutes. Once cooled, spread on frosting.

Cream Cheese Frosting
1 (8oz) package cream cheese, softened
1 cup marshmallow creme
1 1/2 tsp vanilla extract
1/4 cup confectioners sugar

Mix together cream cheese, marshmallow creme, and vanilla. Sift sugar over mixture and beat on low until smooth, about one minute. Frost cooled cake.

Alternate Cream Cheese Frosting Recipe
4 oz. cream cheese
1/2 cube butter
1 tsp vanilla
3 cups powdered sugar

Mix... if too dry add 2 or 3 tsp water.

Luscious Lemon Bars

I am totally not ashamed to assert that these are probably some of the bestest lemon bars you will ever eat!

For Crust:
1 C butter melted (don't use margarine, it's just not the same!)
Dash salt
½ c sugar
2 c flour

Combine and press into greased 9x13” pan. Bake for 15 minutes at 350.

For Filling:
2c sugar
¼ c flour
4 beaten eggs
7-8T lemon juice (fresh squeezed lemon juice is best, but concentrated is good, too)
2 ¼ T cornstarch (add in after everything else is mixed)

Combine and pour onto crust. Bake for 30 minutes at 350 until firm but not dry. Cool completely and sprinkle with powdered sugar (or not) and cut into squares. Enjoy gooey lemony goodness!

Whipped Topping from Powdered Milk

I've been using my food storage powdered milk for everything except for drinking. Bryninn and I made this to go with our strawberries the other night, and it's pretty good!

Mix 1/2 cup powdered milk with 1/2 cup cold water. Beat to soft peak stage (4 minutes at medium-high). Add 1/2 teaspoon lemon or vanilla extract, and beat 6-7 minutes at the same speed. Add 2 tablespoons sugar and beat for one minute at medium-high and enjoy!

Coconut Rice Custard

1 13.5oz can unsweetened coconut milk
1/4 cup water
1/4 cup plus 2/3 cup sugar
1 cup long-grain white rice
3 cups half-and-half (I used powdered milk, and added a little more powder to make it creamy)
5 eggs
1 teaspoon vanilla

Heat oven to 325F. Bring coconut milk, water, and 1/4 cup of the sugar to a boil in a small saucepan. Stir in the rice, then reduce heat, cover, and simmer gently until the rice is tender and the liquid is absorbed (about 20 min). Meanwhie, warm the half-and-half in a small saucepan over medium heat, but do not allow to boil. Whisk together the eggs, vanilla, and remaining sugar, and pour the warm half and half into the eggs mixture, whisking constantly. Skim off any foam that rises, and stir in the rice. Transfer to an 8x8 baking dish, then place that dish into a large roasting pan or baking dish and put in the oven. Add enough hot water to the larger pan to reach halfway up the sides of the smaller dish. Bake until custard is set (about 1 hour). This is good served warm or cold!

Cake Mix Turned Fantastic!

I just got this book this week and it is SO fun! I have an addiction that can only be cured by making cupcakes for everything I can think of. I just made an Easter egg basket bunch for a baby shower, which-- of course I didn't take any pictures of. But I tried out a tweaked recipe that was awesome!
Perfect Cake-Mix Cupcakes
"You can use any standard cake mix, but avoid those with pudding in the mix and steer clear of lighter cake mixes such as angel food cake, since cupcake projects need a firm cake that will hold up when it's decorated. If you don't have buttermilk on hand, you can make a fair substitution by adding 1 tablespoon lemon juice to 1 cup whole milk. Let it sit for about 10 minutes to sour. (Actual buttermilk is better!)"

1 box cake mix
1 c. buttermilk (in place of the water called for on the box)
vegetable oil (the regular amount on the box)
4 large eggs (in place of the number called for on the box)

1. Preheat oven to 350*F. Line 24 muffin cups with paper liners.
2. Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified (the box will call for more water than the amount of buttermilk that you are using), using the amount of vegetable oil that is called for (typically, white or yellow cakes call for 1/3 c.; the chocolate cakes usually call for 1/2 c.), and adding the eggs. Beat with an electric mixer until moistened, about 30 seconds. Increase the speed to high and beat until thick, 2 minutes longer.
3. Spoon half of the batter into a ziplock bag. Snip a 1/4" corner from the bag and fill the paper liners 2/3 full. Repeat with the remaining batter. Bake until golden and a toothpick inserted in the center comes out clean, 15-20 minutes. Remove the cupcakes from the baking pans, place on wire rack and allow to cool completely.

* I learned that you should never open the oven door to peek at the cupcakes before 15 minutes is up or you will let the air out and they will sink!!
**I also learned that you need to always use room temperature butter when making your own cake mix, and to always cream it together thoroughly.
***But when it comes to mixing the wet and the dry, only mix until it is combined.
****Lastly, always tap the bottom of your cupcake pan to get any air bubbles out so they will puff up nice and even!!

Cilantro-Lime Rice (Cafe Rio knock-off)

I have tried several knock-off recipes, and this is the best so far...but not exactly the same.

1 cup uncooked rice
1 teaspoon butter or margarine
2 cloves garlic, minced
1 teaspoon lime zest
1 can (15 oz.) chicken broth
1 1/4 cup water
2 tbsp freshly squeezed lime juice
2 tsp sugar
3 tbsp fresh chopped cilantro

In a saucepan combine rice, butter, garlic, lime zest, chicken broth, and water. Bring to a boil. Cover and cook 15-20 minutes, until rice is tender. Remove from heat. In a small bowl, combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix.

Stuffed Green Bell Peppers

1 10-oz package or frozen corn (or in a can)
1 15-oz can kidney beans, drained and rinsed
1 14.5-oz can diced tomatoes
1/4 cup salsa
1 1/2 cups cooked rice
1 teas Worcestershire sauce
1/4 teas salt
1/2 teas ground black pepper
1/4 cup chopped onion
6 green bell peppers, tops removed and seeded
2 cups reduced-fat shredded cheddar cheese, divided

Combine all ingredients, except 1/2 cup cheese and green peppers. Stuff peppers with this mixture. Arrange peppers in crockpot. Cover and cook on Low 6-8 hours (high 3-4 hours). Sprinkle with remaining cheese during last 30 minutes of cooking.

This is an easy and extremely tasty recipe. I didn't think the Worcestershire and black pepper were enough seasonings so I added cumin and chili powder. I also used red peppers because they costed less than green peppers. It is so colorful and smells delicious!

Cheese and Brown Rice Casserole

5 cups brown rice, cooked

6 green onions, chopped

2 cup low fat cottage cheese

2 teaspoon dried dill

1/2 cup Parmesan cheese, grated

1 cup low fat milk

Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole dish. Bake in a 375 oven for 15 minutes, stir, and then put in 15 more minutes. Stir again to get the cheese to melt before serving.

Crockpot Chicken & Rice

1 block cream cheese
1 can cream of chicken soup
1/3 cup milk
1 pkg dried Italian dressing
3-4 chicken breasts

Combine all ingredients in crockpot and cook on low for 6-7 hours
Can use over rice or noodles, but I prefer it over rice.
Cook rice separately

Rice Krispie Peanut Butter Brownie Bars

This was the first time I've made these and they were SOOOOO yummy! Some of my favorites all rolled into one delectable treat!

1/2 cup butter
3/4 cup sugar
1 tsp. vanilla
2 eggs
3/4 cup flour
2 tablespoons cocoa powder
1/4 tsp. baking powder
pinch salt

2+ cups mini marshmallows

1 cup chocolate chips
1 cup peanut butter
2 cups crisp rice cereal

Cream butter and sugar until fluffy. Add eggs and vanilla and beat together. Combine dry ingredients and stir into wet mixture. Spread in a greased 9x13 pan and bake at 350 degrees for 15 minutes. Sprinkle marshmallows over the top and bake for 3 more minutes. Cool completely.

In a microwave safe bowl, combine peanut butter and chocolate chips. Melt in the microwave by heating for 30 seconds then stirring, repeated until all the chips are melted. Do not overheat. Mix in cereal and spread on top of marshmallow layer. Refrigerate two hours until firm. Cut into bars to serve.

Cornbread

Here you go, Lydia. The recipe is from Lisa Crossley, and amazingly efficient woman that she is, it doubles as a pancake recipe if you just leave out the cornmeal. She would tell you to use freshly ground hard white wheat flour for all 2 1/2 cups of the flour, but if you don't have that, I recommend using only partly whole wheat.

Corn Bread
1 ½ c. corn meal
1 ½ c. whole wheat
1 c. white flour
1 c. sugar
½ c. oil
2 t. salt
1 Tbl. Baking powder
2 c. milk

Mix until smooth and pour into a greased 9x13; bake at 350 for 30-40 minutes.

Porcupine Meatballs

In the interest of fun things to do with rice . . . I give you the kid friendly, Porcupine Meatballs!

1 pound ground meat

¼ cup uncooked rice (regular, not minute)

1 slightly beaten egg

2 T finely chopped onion (optional)

½ tsp salt

Dash of pepper

¼ cup tomato soup

Mix and shape into about 20 small balls. Put balls in skillet.

Below is one idea for a sauce, but you can use pretty much any sauce. We've done BBQ sauce and sweet and sour sauce . . . use whatever you have or whatever you are in the mood for.

Mix:

1 cup tomato soup

½ cup water

1 tsp soy sauce

Pour over meatballs. Bring to a boil, reduce heat and simmer for 40 minutes. Stir often. Makes 4-5 servings.

Whole Wheat Bread

WAHOO, I found a yummy and healthy whole wheat bread recipe. It does have sugar substitute (Splenda) in it but if you don't like using that in your food you can just put normal sugar into the bread. I think Splenda is a lot sweeter than normal sugar in foods so if you do replace the sugar substitute put a little more than the recipe calls for.

Makes 1 bread loaf

1 1/2 cups water (at room temperature)

2 1/2 tablespoons extra virgin olive oil

2 tablespoons sugar substitute (use more than 2 Tbsp. if you are using real sugar)

3-3 1/2 cups whole wheat bread flour

2 tablespoons gluten flour

1 1/2 teaspoons salt

1 1/2 teaspoons quick rise yeast

In a large mixing bowl, using an electric mixer, combine the water, oil, sugar substitute, whole wheat bread flour, gluten flour, salt, and yeast to form a rough dough. Let the dough stand for 15 to 20 minutes.

Place the dough on a lightly floured board and knead for about 10 minutes, until the dough is smooth and elastic. Place the dough in an oiled bowl and cover it with a damp cloth. Let the dough rise in a warm spot for about an hour, until it has doubled. Preheat the oven to 350 F

Turn the dough onto a board and shape it into an oblong loaf. Coat a bread pan with cooking spray. Place the dough in the pan. Bake the bread for 40-45 minutes. Remove the bread from the oven and turn the bread out onto a cooling rack.

Nutrition per slice: 130 calories, 5 g fat, 4 g protein, 19 g carbohydrate, 3 g dietary fiber, 220 mg sodium

Whole Wheat Pizza Crust

This is a great recipe for pizza crust. I discovered it a while back and it really works well. I have also made it with whole wheat flour and it turns out great- sometimes I wonder why that isn't catching on because I think a whole wheat crust is delicious.

Homemade Pizza Crust
2 teaspoons yeast (not dry active)
2 cups warm water
2 teaspoons sugar
1/4 cup oil
2 teaspoons salt
5 cups flour

Dissolve yeast in warm water. Add sugar. Add oil, salt, and flour. Mix and knead. Let rise; roll out. *I usually bake my crust for about 5-6 minutes at 350 before putting all the toppings on- then it isn't all soggy in the middle. Then load up the toppings! Here is a list of what we like:
(I just use spaghetti sauce)
pizza seasoning
sliced olives
sliced ham
pineapple
sliced and chopped green peppers
green onions, sliced
lots of cheese
...and whatever else suits your fancy!

Bake for about 20 minutes at 350 or until crust is turning golden brown (check it occasionally).

Lime Chicken Soft Tacos

These tacos taste so fresh and limey! It is a nice change to the usual crunchy beef tacos I make!

1 1/2 lbs. skinless, boneless chicken breast meat-cubed
1/8 cup red wine vinegar
1 lime, juiced
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 t. dried oregano
10 (6") flour tortillas
1 tomato, diced
1/4 cup shredded lettuce
1/4 cup shredded monterey jack cheese
1/4 cup salsa
1/4 cup sour cream

1. Saute chicken in a medium saucepan over medium-high heat for about until almost cooked. Add vinegar, lime juice, sugar, salt, pepper, green onions, garlic and oregano. Simmer for a couple more minutes until most of the sauce has been absorbed.
2. Heat a non-stick skillet over medium heat and warm each side of tortillas. (Or just warm them up for about 45 seconds in the microwave.) Serve lime chicken mixture in warm tortillas topped with tomatoes, lettuce, cheese, salsa and sour cream.

Breadsticks

These are so so good. I've used the topping recipe on pizza dough for breadsticks too. It's yummy! And I use leftover topping for dipping after baking.

Mix together:
1 T. yeast
1 1/2 c. hot water (hot to the touch but not burning ~115-120 degrees F)
1 T. sugar

Mix separately:
1 T. sugar
1/2 t. salt
3 1/2 c. flour (I use 1/2 wheat, 1/2 white)

When the yeast mixture is frothy (after about 5 minutes), mix the two together and knead for 3 minutes. Cover and let rise for 10 minutes. Spray a cookie sheet (12x18) with cooking spray. Push dough to edges, top with topping and cut into breadstick slices (or make twists or shaped breadsticks then top). Let rise until double.

Topping:
1/4 c. butter
1/4 c. mayonnaise
1/4 c. parmesan cheese
1/4 tsp. parsley flakes
1/4 tsp. garlic salt

Bake on 350 degrees for about 10 minutes, or until golden on top. Serve warm and enjoy!!!

Elephant Stew

This is one of my Husband's favorite recipes. Though it is a little time consuming.


Ingredients

* 1 medium elephant
* 2 (50 gallon) containers broth
* 500 lbs assorted fresh vegetables, chopped
* 2 rabbits (optional)

Directions

1. Cut elephant into bite-size pieces. This should take about 2-3 months.
2. Using large kettles, simmer equal parts elephant and vegetables with enough broth to cover.
3. Cook for a couple days. Until meat is cooked to desired tenderness.
4. Recipe originally serve 3,500, but if more people are expected add the rabbits, but do this only if necessary, as most people don't like to find hare in their stew.

Canneloni

This is quite an involved recipe, but you can take short cuts (like using premade pasta). I got it from my mom who served her mission in Italy. It's one of my favorites . . . and with keeping to this month's theme, perfect for a romantic evening.

Pasta:
1 ½ cups flour
1 egg
1 egg white
1 T olive oil
½ tsp salt
1 T water
(Or you may use canneloni or manicotti premade pasta...the trick is to cut the tubes after cooking them to stuff with filling and roll them up seam side down in the pan.)

Filling
2 T olive oil
¼ cup finely chopped onions
2 cloves garlic, minced
1 (10 oz) pkg frozen spinach thawed and squeezed dry
1 lb lean ground beef
¼ cup parmesan cheese
2 T heavy cream
2 eggs slightly beaten
¾ tsp crumbled oregano leaves
1 tsp salt
¼ tsp coarsely ground pepper

Béchamel sauce:
4 T butter
4 T flour
1 cup milk
1 cup heavy cream
½ tsp salt
1/8 tsp white pepper

Tomato sauce:
¼ cup olive oil
1 large onion, finely chopped
1 (32 oz) can chopped tomatoes
1 (6 oz) can tomato paste
1 tsp dried sweet basil
¼ cup chopped fresh parsley
1 tsp sugar
½ tsp salt
¼ tsp coarsely ground pepper

Topping:
¼ cup parmesan cheese
3 T butter

To Prepare Pasta: Mix pasta ingredients in the bowl of a food processor fitted with a metal blade. Process until dough forms a ball. Cover and let rest 30 minute. On a floured board roll pasta into a thin 12 x 16 inch rectangle. Cut in 32 rectangles, each measuring 2x3 inches. (or use a pasta machine) In a stockpot bring 6 quarts of water to a boil. Add pasta, stir gently and cook for 6-7 minutes. Drain, cool slightly and lay on paper towels to dry.

To prepare filling, sauté onion in oil in a large skillet until translucent. Add spinach and cook until moisture has evaporated. Transfer to a large mixing bowl and set aside. Brown ground beef in the same skillet, drain any grease and add to spinach mixture. Add parmesan, cream, eggs, oregano, salt and pepper: Set aside.

To prepare Béchamel: Make a roux of the butter and the flour in a medium size saucepan: do not brown. Add milk and cram all at once. Whisk briskly until thickened Season with salt and white pepper, remove from heat and set aside.

To prepare tomato sauce: In a large saucepan make tomato sauce. Sauté onion in olive oil until translucent. Add the remaining 7 ingredients and simmer for 45 minutes. Stir occasionally. Before assembling Canneloni, whirl sauce in a blender or strain through a sieve if desired. Preheat oven to 375°.

To assemble canneloni, place a heaping T of filling on to each pasta rectangle and roll up. Pour 1 cup of tomato sauce on the bottom of a lag baking dish. Lay the canneloni side-by-side in one layer over the sauce. Pour Béchamel sauce over cannelloni and spoon the remaining tomato sauce over all.

Sprinkle with parmesan and dot with butter. Bake uncovered for 25-30 minutes or until cheese melts and sauce bubbles. Place under broiler for 30 second to brown on top.