Sunday, January 29, 2012

January 28: Citrus Salad

Friday, January 27, 2012

January 27: Strawberry Spinach Salad

Love strawberries and spinach together!

6 cups baby spinach leaves
1 pint (about 15 medium-sized strawberries), hulled and sliced
1/4 c thinly sliced red onion
1/4 c crumbled feta cheese
1/2 c candied pecans
Poppy seed dressing (see January 21 for recipe)

Thursday, January 26, 2012

January 26:Day Ahead Salad

I collected many recipes while on my mission to California. This is one of my favorites.

Arrange following in one layer each:
   1 head lettuce, shredded
   Sliced celery
   1 can sliced water chestnuts
   1 pkg frozen peas
   1 to 2 bunches green onions
Cover with:
   1-2 cups mayonnaise or Miracle Whip. 
   Sprinkle 2 TB sugar. 
Seal and refrigerate 8 hours or over night. Just before serving mix and garnish with:
   2 hard cooked eggs, chopped
   1 1/2 c grated Cheddar cheese
   6 to 8 sliced bacon, crumbled

Wednesday, January 25, 2012

January 25: Sarah's Salad

This is a long time loved salad from the Lion House cookbook. I think you will really like it.

1 head iceberg lettuce, washed and torn into bite size pieces
5 strips bacon (fried and crumbled)
5 oz frozen peas, thawed
1/2 tsp sugar
1/2 tsp salt
1/4 tsp pepper
2 1/2 oz Swiss cheese sliced, cut into strips
2/3 c chopped green onion
1/4 c Mayo
1/4 c Miracle Whip

Put chopped lettuce in large salad bowl. Put peas, green onion and cheese on top. In a small bowl combine the Miracle Whip and Mayo. Add the salt, pepper and sugar and stir until well mixed. Layer the mayo mixture on top of peas layer.Sprinkle with bacon. Cover with plastic wrap. Refrigerate overnight. Just before serving mix it all up. Serve. 

Tuesday, January 24, 2012

January 24: Wilted Greens with Bacon Dressing

While going to the U of U, I loved to go to Marie Calendar's for their wilted lettuce salad with hot bacon dressing. This recipe is so much like I had at MC. You have to try this salad!

4 hearts romaine, chopped
4 slices bacon
2 TB sugar
1/4 c vinegar
salt and pepper

Place romaine in a serving bowl. In a skillet over medium heat, cook bacon until crispy. Remove bacon and crumble over greens. To the pan, add sugar and vinegar, and simmer until sugar is dissolved, scraping up bacon bits that cling to the bottom of the pan. Season with salt and pepper, to taste. Pour hot dressing over greens and toss. Serve immediately. 

Monday, January 23, 2012

January 23: Berry Green Salad

Here is another great salad.

2 c mixed salad greens
1/4 c crumbled feta cheese
2 TB candied or toasted walnuts
4 strawberries, sliced
1/4 c blueberries
Raspberry vinaigrette dressing

  • Sunday, January 22, 2012

    January 22: Pear and Feta Cheese Salad

    Here is another great salad for you to try. 

    6 to 8 cups chopped romaine lettuce
    2-3 pears, chopped
    1 c dried cranberries
    1 c chopped pecans or walnuts
    8 slices bacon, crisp-cooked an crumbled
    4 to 6 oz feta cheese, or blue cheese, or Gorgonzola cheese, crumbled
    Poppy seed dressing, homemade or commercially prepared
    Balsamic Vinaigrette, like Newman's Own Light Balsamic

    In a large salad bowl, combine lettuce, pears, cranberries, pecans, bacon and cheese. Drizzle generously with poppy seed dressing and then with balsamic vinaigrette. Use about a   70/30 ratio with the dressing. Toss all ingredients together. 

    Saturday, January 21, 2012

    January 21: Apple Crasin Green Salad/Poppy Seed Dressing

    For the next several days I will be posting some of my favorite green salads. In the winter I start missing the freshness of summer salads. My good friend, Barbara, gave me this recipe. 

    Salad ingredients: 
    Toss together.

    1 head romaine lettuce
    1 head red leaf lettuce, or 2 heads romaine , broken into bite size pieces
    1 can mandarin oranges, drained
    1 c toasted sugared pecans*
    ½ c crasins
    2 Gala apples, cubed
    crumbled bacon, opt.

    Poppy Seed Dressing:
    ¾ c sugar
    1 tsp salt
    1 tsp dry mustard
    2 TB onion
    ¾ c oil
    1 TB poppy seeds

    Blend first 4 ingredients in blender.  Blend in oil, very slowly. Add poppy seeds. 

    *To sugar nuts, combine nuts in skillet with sugar and cook over medium heat until coated.

    Friday, January 20, 2012

    January 20: Sweet Corn Cake

    Sweet corn cake is a family favorite. Several years ago I found this recipe and it is very similar to what we eat at Chevy's.   

    Recipe 1:
    ½ c butter, softened 
    1/3 c Masa Harine 
    ¼ c water 
    1 ½ c frozen corn, thawed 
    ¼ c corn meal
    1/3 c sugar
    1/4 tsp salt
    2 TB cream, or milk
    1/2 tsp baking powder

    Preheat oven to 375. Blend the butter in a medium bowl with an electric mixer until creamy. Add the masa harine and water to the butter and beat until well combined. Put the frozen corn into a blender and coarsely chop the corn on low speed. You want to leave several whole kernels of corn. Stir the chopped corn into the butter and masa harine mixture. Add the cornmeal to the mixture. Combine. In another medium bowl, mix together the sugar, cream, salt, and baking powder. When the ingredients are well blended, pour the mixture into the other bowl and stir everything together by hand. Pour the corn batter into an ungreased 8x8 pan. Smooth the surface of the batter with a spatula. Cover the pan with foil. Place this pan in a 13x9 pan filled 1/3 of the way with hot water. Bake for 50-60 minutes or until the corn cake is cooked through. When the corn cake is done, remove the small pan from the larger pan and let it sit for at least 10 minutes. To serve, scoop out each portion with an ice cream scoop or rounded spoon.

    Thursday, January 19, 2012

    January 19: Chicken Enchiladas

    I know this recipe is popular and everyone probably already has it, but the way Antonia, my sister-in-law, makes it is the best I'd ever tasted.  The different? she loads it with chicken, she limits her sauce so that it is not swimming in sauce and she sautes the onion. 

    Flour tortilla shells
    Lots of cooked, cubed cooked chicken breast
    1- 4 oz can chopped green chilies
    ½ c sour cream
    1 can cream of chicken soup
    Cheddar cheese/Monterey Jack cheese
    1 onion, chopped finely, sautéed

    Mix soup, chilies and sour cream together. Set aside. Fill tortilla shells with lots of chicken and a little cheese and onion. Roll up, place in baking dish. Pour the soup mixture over the enchiladas. Top with Cheese. Bake at 350 until heated through and bubbly.

    Wednesday, January 18, 2012

    January 18: Orange Flip

    This delicious and refreshing drink recipe comes from my nieces, Morgan and Kaytlin. 

    1- 6 oz can undiluted frozen orange juice concentrate
    1 c water
    1 c non-fat milk
    1 tsp vanilla
    10 ice cubes

    Whirl all ingredients in blender until the ice cubes are blended.

    Tuesday, January 17, 2012

    January 17: Healthy Puffed Rice Squares/balls

    A healthy and delicious treat. No sugar recipe. Thanks Tracy for this wonderful recipe. 

    1 c sugar or Spenda or ¾ c. Agave syrup
    2 c peanut butter
    1 c honey
    10 c puffed rice

    Heat sugar and honey. Stir until melted. Add peanut butter. Stir until well blended. Pour over puffed rice.
    Mix. Place mixture in a buttered 17x12 pan. Or form into balls. 
    Half of this recipe works well in a 9x13 pan.
    Cut in 2 inch squares or shape in balls.

    Monday, January 16, 2012

    January 16: Chocolate Bran Muffins

    This is a great muffin.  Each muffin is only 2 pts on the Weight Watcher points plus plan. They are so statisfying and so easy to make. 

    3 c All-bran cereal
    2 1/2 c warm water
    1 box brown mix
    1 1/2 tsp baking powder
    1 tsp vanilla

    Soak the bran cereal in water for 10 minutes. Add the remaining ingredients. Mix. Scoop in 24 cupcake cups. Bake 20 minutes, or until set, in a 350 oven. 

    Sunday, January 15, 2012

    January 15: Mozzarella Sticks

    I have been looking on the internet for the best mozzarella stick recipe and think I have found it. This is so good!

    5 pieces mozzarella string cheese, each cut in half
    1 egg, beaten
    2 TB water
    3/4 c plain breadcrumbs (like Progresso)
    1/4 tsp garlic salt
    1 tsp dried oregano
    1 tsp dried basil
    1/3 c flour
    2 TB cornstarch
    1 pinch salt
    1 pinch black pepper
    vegetable oi, for deep frying (approximately 2 cups)

    In a small bowl, combine egg and water. In a separate bowl, combine bread crumbs, garlic salt, oregano and basil. In a third bowl, combine flour and cornstarch. In a large heavy frying pan, heat oil to 375 degrees. Moisten each mozzarella stick in the egg mixture, then dip each one in the bread crumbs and finally the flour mixture. Repeat this 3-step process. Carefully place breaded mozzarella sticks in the hot oil; don't overcrowd (only about 4 at a time). Fry until golden brown, about 30 seconds.

    Saturday, January 14, 2012

    January 14: Hasselback Potatoes

    I found this recipe on Pinterest also.  So good and fun!

    6 medium size potatoes
    2-3 cloves garlic, thinly sliced
    2 TB olive oil
    4 TB butter

    Preheat oven to 425. Put the potato on a chopping board. Start from one end of the potato, cut almost all the way through, at about 1/4 inch intervals. Arrange the potatoes in a baking tray and insert the garlic in between the slits. Drizzle some butter on top of each potato. Then drizzle some olive oil and sprinkle with salt and pepper. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft. 

    January 13: Bourbon Chicken

    I found this recipe on Pinterest. It really is simple and yummy.

    5 chicken breasts
    2 TB oil
    1 tsp garlic
    1/4 c apple or pineapple juice
    1/3 c brown sugar
    2 TB ketchup
    1 TB apple cider vinegar
    1/2 c water
    1/3 c soy sauce
    pinch red pepper flakes, opt
    1 TB cornstarch

    Cut the chicken into small 1-2 inch pieces. Heat a large skillet over medium high heat. Once it is hot, pour 2 TB olive oil into it.  Add the chicken pieces to the pan and let it cook for about 10 minutes, stirring occasionally. The chicken will start to get a bit juicy and bubbly. Drain the juices out into the sink. Return the pan to the stove top and continue cooking over medium high heat. Into a medium sized mixing bowl combine the garlic, apple or pineapple juice, brown sugar, ketchup, vinegar, water soy sauce, red pepper and cornstarch. Whisk it all together until the cornstarch is dissolved and all ingredients are well combined. When the chicken has a nice brown sear on some of the pieces, pour the sauce into the pan. Stir it around to cover all the chicken pieces. Reduce the heat to a low simmer and cover the pan wiht a a lid at an angle to allow some of the steam to escape. Simmer for 20 minutes, stirring a couple of times during the cooking period. Serve over rice. 

    Thursday, January 12, 2012

    January 12: Better Than Arby's Roast Beef Sandwich

    This is an internet recipe I found. It is definitely a favorite. the roast beef is so flavorful cooked this way. 

    1 (3 to 4 lb) beef roast
    1/2 c firmly packed brown sugar
    1 pkg onion soup mix
    1 onion , chopped (or handful dried onion)
    1/2 tsp garlic powder
    Salt and pepper to taste

    Place roast in crock pot. Stir remaining ingredients together and pour over roast. Cook on LOW all night. The next morning stir together. Remove any membrane or fat, if desired. Stir well again. Let simmer on LOW until noon or evening. (The meat falls apart easily. It is not meant to slice like Arby's beef. So it doesn't compare with Arby's, it is just better.)

    Serve on buns with Arby's sauce.

    Arby's Sauce

    1 c water
    1/2 c ketchup
    2 TB brown sugar
    1/4 c white vinegar
    3/4 tsp onion powder
    3/4 tsp garlic powder
    1/2 tsp paprika
    3 TB Worcestershire sauce
    1/8 tsp salt
    1/8 tsp cayenne pepper
    Corn Starch Mixture:
    1 TB corn starch
    2 TB water

    Mix well set aside.

    Whisk all ingredients, except corn starch mixture, together in a sauce pan. Heat On medium low. Simmer gently for twenty minutes, stirring several times. After twenty minutes add corn starch mixture, stir well. When sauce begins to thicken let it simmer on a very low temperature for ten minutes. Remove from heat and let cool. Store in covered container in fridge.

    Wednesday, January 11, 2012

    January 11: Chicken Salad

    Happy Birthday Robyn. I am posting one of your recipes. It is one of my favorites. 

    Equal amounts of:
    Chicken or turkey, cooked and cubed
    Celery, chopped finely

    Minced dried onion, or fresh onion
    Salt and Spice, to taste, sprinkle on the meat before adding the dressing

    Miracle Whip/milk/tad of lemon juice

    Add slivered or sliced almonds right before serving.

    Tuesday, January 10, 2012

    January 10: Yummy M&M treat

    I have a new love interest with Pinterest! I found this recipe there and love these fun little treats.  Enjoy!

    Place Hershey's kisses on small twisted pretzel and melt by putting in a 275 degree for 3 minutes. Immediately after taking out of the oven, push an M&M on each piece. Refrigerate until firm. 

    Monday, January 9, 2012

    January 9: Honey Candy/Popcorn Balls

    Today is my father's birthday. One of my many childhood memories is making honey candy and or honey popcorn. My father would make up a batch of candy and then we would all take turns stretching it. This stretching of the honey candy was an art. One had to start stretching as soon as it was cool enough to handle. It would go from a dark brown to a beautiful golden color.  Or we would make it into popcorn balls. I asked my father for his recipe and I have written it in his words. 

    "I pop up a good-size pan of popcorn. Shake the unpopped kernels to the bottom and use only the good popcorn. (Nobody wants to eat kernels.) Put the following in a medium sized-pan: 2 c honey and 2 c sugar. Cook to a hard ball stage. (Cracks when dropped in cold water.) Stir in a teaspoonful of baking soda. It will foam up so be careful. Pour over popcorn and stir well with a wooden spoon. Form into balls. (Have a bowl of cold water handy to rinse your hands.)
                                                                ~George K. Case

    Sunday, January 8, 2012

    January 8: Scotch A Roos

    One of my favorite treats. And so simple. This recipe was given to me by my niece, Kaytlin, who is an fabulous cook and today is her birthday. 

    1 c sugar
    1 ½ c corn syrup
    1 ½ c peanut butter
    9 cups rice krispies
    Melt together the first three ingredients in microwave until sugar is dissolved. Add rice krispies. Press into a 11 x 17 greased cookie sheet.

    1 12 oz pkg chocolate chips semi sweet or milk chocolate
    1 12 ox pkg butterscotch chips
    Melt 30 sec in microwave . Mix. Microwave more, if needed.
    Pour over krispies.
    Refrigerate until chocolate layer is hardened.

    Saturday, January 7, 2012

    January 7: 10-Layer Slow-Cooker Dish

    I was looking through my favorite beef recipes and found this one. Great recipe! It comes from the book "Fix it and Forget It, Lightly". This recipe will be great fro the side of beef I just bought. 

    1-1 ½ lbs lean ground beef
    6 medium-sized potatoes, thinly sliced
    1 medium onion, thinly sliced
    ½ tsp. salt
    ½ tsp. black pepper
    15-oz. can corn, undrained
    15-oz. can peas, undrained
    10 ¾-oz. can cream of mushroom soup

    Brown ground beef in nonstick skillet. Then create the following layers in the slow cooker.
    Layer 1: one-fourth of the potatoes, mixed with one-half the onions, salt, and pepper.
    Layer 2: half-can of corn.
    Layer 3: one-fourth of the potatoes.
    Layer 4: half-can of peas.
    Layer 5: one-fourth of the potatoes, mixed with one-half the onions, salt, and pepper.
    Layer 6: remaining corn.
    Layer 7: remaining potatoes.
    Layer 8: remaining peas and water.
    Layer 9: ground beef.
    Layer 10: soup.
    Cover. Cook on high 4 hours.

    Thursday, January 5, 2012

    January 5: Waffles

    This is a wonderful recipe for waffles, given to me by my sister, Robyn.

    2 eggs
    2 c milk
    ½ c melted butter
    2 c flour
    3 tsp baking powder
    1 TB sugar
    ½ tsp salt
    1 tsp vanilla

    Beat eggs until fluffy.
    Add milk and butter.
    Mix. Add dry ingredients.
    Mix well. Bake in waffle iron

    Wednesday, January 4, 2012

    January 4: Crispy Cheddar Chicken

    Again, from my favorite cooking blog "Jamie Cooks it Up" comes this highly requested favorite chicken recipe.

    4 large chicken breasts
    2 sleeves Ritz crackers
    1/4 tsp salt
    1/8 tsp pepper
    1/2 c milk
    3 c grated Cheddar cheese
    1 tsp dried parsley

    1 can cream of chicken soup
    2 TB sour cream
    2 TB butter

    Cut each chicken breast into 3 large chunks.  In a food processor, grind up Ritz crackers. Put the milk, cheese and cracker crumbs into 3 separate bowls or small pans. Combine the salt and pepper with the cracker crumbs. Dip each chicken chunk into the milk, then the cheese, then finally the cracker crumbs. Place chicken pieces on a sprayed baking sheet.  Sprinkle the dried parsley over the chicken pieces.  Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil and bake the chicken 10 more minutes or until chicken is golden brown and crispy. 

    In a medium size sauce pan, combine soup, sour cream and butter with a whisk. Heat until hot. Serve over chicken. 

    Tuesday, January 3, 2012

    January 3: The Best Little Ham Sandwiches

    My sister, Robyn, came to my home last year for a visit and made these for dinner. They are so delicious and everyone loves them. 

    2 dozen King Hawaiian Rolls
    1/2 lb shaved ham
    1/2 lb baby Swiss or reg Swiss cheese
    To make the sandwiches,slice rolls in half. Place 1 slice ham and 1/2 slice cheese on each roll. Place sandwiches in a baking dish (24 rolls will fit snugly in a 9x13 pan). 

    Melt 1/4 cup butter
    Add 2 TB Worcestershire sauce
    1/4 tsp garlic salt
    Mix together.
    Pour the sauce over sandwiches. Place foil over pan and refrigerate overnight. Bake at 350 for 10-15 minutes. (In the photo poppy seeds are sprinkled on top before baking.)

    Monday, January 2, 2012

    January 2; Layered Ground Beef Casserole (Shepherd's Pie)

    Vivian, a woman from my church, brought this to our family at the birth of one of my children. It is delicious and   as you will note, it can be used for 2 different meals. 

    2 ½ lbs extra lean ground beef
    2 tsp salt and pepper, or to taste
    1 ½ TB Worcestershire sauce
    1 onions, chopped
    1 ½ cloves of garlic, finely chopped
    1 c finely chopped carrots
    1 c ketchup
    1 c hot ketchup
    1 16 oz can French cut green beans, drained
    2 c mashed potatoes
    1 c grated cheese

    Melt 2 TB shortening in a large skillet over medium heat. Add onion, garlic, celery, and carrots. Sauté until onions are golden brown. Add ground beef. Stir and cook until meat is browned. Add salt, pepper, Worcestershire sauce and ketchups. Cover and simmer until meat is cooked. Only use half of the meat mixture for the casserole. Use the other half for barbeque beef sandwiches. Layer the meat, green beans, potatoes and then cheese. Bake at 350 for 25 minutes.

    Sunday, January 1, 2012

    January 1: Lentil Pasta Sauce

    Good luck foods for New Year's Day. Around the world, people eat certain foods on New Year's Day that are thought to be symbolic. Noodles are eaten to bring long life, black-eyed peas for prosperity, cabbage for luck and fortune, and lentils also for good fortune, pomegranate for abundance and fertility and fish represent moving forward in the new year. Today I will post a favorite dish using one of these food items.  This recipe comes from "Good Morning America". 

    1 tsp olive oil
    1/2 onion
    1 clove garlic
    1/2 green pepper, opt

    15 oz tomato sauce
    1/2 c tomato, chopped
    1 c water
    1/4 c dry lentil

    1/4 tsp oregano
    1/3 tsp basil
    1/4 tsp salt
    1/4 tsp thyme
    dash Tabasco sauce

    Bring to a boil. Cover. Simmer on low for 45 minutes. 

    Serve over pasta. Top with Mozzarella and/or Parmesan cheese.