April 30: Sesame Noodles

I love Sesame Noodles!

4 TB soy sauce
3 TB brown sugar
2 TB sesame oil
1/2 TB peanut butter
1 tsp hot chili oil
1 TB olive oil
1 TB white sugar
1 small can mushrooms, chopped
3-4 green  onions, chopped
1/2 TB sesame seeds
1 16 oz pkg Capellini Noodles (or angel hair or thin spaghetti)

Cook pasta according to pkg directions. While your noodles are cooking, combine all ingredients but the mushrooms, green onions and sesame seeds into a large mixing bowl. Stir until well incorporated. When noodles are done cooking, strain off all hot water. Immediately add the noodles to the sauce. Add the mushrooms and sesame seeds and toss. Sprinkle with green onions. Serve. 

April 28: Mexican Cornbread Salad

A co worker brought this salad to a work party a while ago. It is delicious!

1 6-8 oz pkg cornbread mix, 
     made according to pkg instructions and cooled
2 cups mayo
3 tsp chili powder
1 tsp salt
2-3 TB freshly chopped cilantro
1/2 head torn iceberg lettuce or 2 heads Romaine lettuce chopped
1 14 oz can shoepeg or yellow corn, drained
1 14 oz can black beans or pinto beans, rinsed and drained
6 Roma tomatoes, chopped
1/2-3/4 c finely chopped red onion or green onion
2 cups shredded Cheddar cheese 

Crumble cornbread into fine crumbs; set aside. Stir together the mayo, chili powder, salt, and chopped cilantro. In a 4 qt glass bowl or trifle dish, place half of the lettuce, then sprinkle with half the cornbread crumbs. Spread half of the mayo mixture on the cornbread layer. Layer half each of the corn, beans, tomatoes, onions and cheese. Repeat layers with remaining ingredients. Refrigerate at least 2 hours before serving. 

April 27: Macho Nachos

1 can refried bean
1 lg bag white corn tortilla chips
1 medium onion, chopped
1 can chili
(use vegetarian, beef, or turkey chili)
1 c shredded Pepper Jack cheese
1 c shredded Cheddar cheese
1 c sour cream
1/2 c green onion, chopped
1 tomato, diced
1 jalapeno sliced

Preheat oven to 350. Have all ingredients prepared and ready to assemble nachos. In a small saucepan on low, heat refried beans. On a large oven proof platter, spread out tortilla chips and quickly put a teaspoon of hot refried beans on each chip. Working quickly, sprinkle with onions, jack cheese, and jalapeno slices. Spoon on chili and top that with Cheddar cheese. Repeat this layering process until ingredients are used up. Place chips in the oven at 350 until cheese has melted. Remove from oven and place on a heatproof surface. Top nachos with sour cream, green onions, diced tomato and jalapenos and serve hot.

April 26: Leftover Chili Casserole

Now, do not hear the word "leftover" and run from this recipe. It is mighty fine.

In a blender, blend 10 oz pkg Fritos  (minus 1 1/2 cups) until it resembles corn meal.

Mix together:
1 sm can enchilada sauce
1 sm can tomato sauce
Chili
Ground Fritos
Place mixture in 9x13 pan.

On top of chili mixture, layer:
Sour cream
Cheddar cheese
Sprinkle 1 1/2 cup of reserved Fritos, lightly crunched up

Bake until warmed thoroughly and is bubbly.

April 25: Meatloaf (The Best)

I recently learned this secret to a great tasting meatloaf.

1 1/2 - 2 lbs lean ground beef
Mix ground beef with a variety of other ingredients like:
(I add whatever I have on hand.)
ground oats
fresh or dried bread crumbs
beaten egg
milk
diced onion, celery, green pepper, garlic
grated carrot
sliced green onion
ketchup
salt and pepper
parsley
Press into loaf pan.

The secret:
Put a layer brown sugar on top of meatloaf
Then a layer of ketchup.

Bake at 350 for about 1 hour or until done depending on size of meatloaf.

April 24: Tasty Turkey Tacos

From "Live with Regis and Kathy Lee" comes this great recipe.

1 lb ground turkey
2 tsp cumin
3 TB chili powder
1 tsp garlic powder
1/2 c water
1 small onion
1 dozen corn tortillas
Oil

Brown turkey in oil. Add spices, salt and pepper. Add onion and water. Let simmer. Fry tortillas in oil. Fill with meat mixture. Add cheese, lettuce, tomatoes, avocado, and salsa. 

April 23: Honey Mustard Chicken Wrap

This is like the McDonald's chicken wraps. 

Grilled chicken or baked crispy chicken fillets, 
              diagonally sliced
Shredded lettuce
Shredded cheddar cheese
Tortilla shells
Honey Mustard Dressing

Heat the tortilla shells in microwave until soft. Add chicken, lettuce, cheese and drizzle with dressing. Roll up.

Honey Mustard Dressing:
1 1/2 c mayonnaise
1/4 c honey
1/4 sugar
1/4 c Dijon mustard
1/8 c chopped onion
1/2 c oil
Mix all ingredients in blender. Add oil last, added it very slowly as it blends.

April 22: Energy Balls

1 c honey
1 c powdered milk
1 c peanut butter
Mix together and shape into balls about the the size of a walnuts. Roll in coconut, chopped nuts or sesame seeds.

April 21: Cheese Potatoes

Here is another great potato side dish similar to funeral potatoes. This one uses  fresh potatoes and cream.

6 lg potatoes, peeled and sliced like julienne strips
2 c half and half cream or cream
2 tsp salt 
2 c grated Mozzarella  or Cheddar cheese
1/2 grated Parmesan cheese

Place potatoes in a greased 9x13 pan. Pour half and half cream or cream over potatoes to coat. Sprinkle with salt. Sprinkle with cheese. Foil pan. Bake at 400 for about 1 hour. 

April 19: Gorp

I love Gorp on a hike. Enough said.

2 c dry roasted peanuts

2 c M&M's

1 c craisins or raisins

Optional things to add:

Cheerios

Pretzels

Almonds instead of peanuts

Chocolate covered raisins

April 18: Fruit Dip

I have been craving this dip lately.  So yummy with all kinds of fresh fruit.

1 8 oz pkg cream cheese, room temp
1 7 oz jar marshmallow creme
1 cup powdered sugar

Mix all the ingredients until combined.

April 17: BBQ Sauce

Got this recipe from Pinterest. Everyone loves it!

2 c ketchup
1 c water
1/2 c apple cider vinegar
5 TB light brown sugar
5 TB sugar
1/2 TB black pepper
1/2 TB onion powder
1/2 TB ground mustard
1 TB lemon juice
1 TB Worcestershire sauce
In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently for 1 hour 15 minutes. 

April 16: French Bread

From my favorite cooking blog "Jamie Cooks It Up"

1 TB shortening
1 TB salt
2 TB sugar
1 C boiling water
1 C cold water
1/3 c lukewarm water
1 TB yeast
5-6 C white all purpose flour
1 egg

Place the 1 C hot water in the microwave for 3 minutes to boil. Dissolve the yeast into the warm water. Stir it around until it is well mixed. Combine the salt, shortening, and sugar in the bottom of your Bosch mixer with a fork. The dough hook doesn't work very well for this. You need to smash up the mixture until it resembles corn meal. Pour the boiling water over the shortening mixture. Pour the cold water over the mixture. Pour the warm water and yeast into the mixer. Begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer. Let the dough mix for 8 minutes. 

Separate the dough into three parts and place on a a large jelly roll pan sprayed with cooking spray. Let the dough sit for about 5 minutes. Letting it sit will make it much easier to shape. Spread the dough out on the jell roll pan.  Roll the dough up. Then bring the ends over the top of each other and turn the dough over, seam side down. Do this to all 3 balls of dough. Spray a sharp knife with cooking spray. Make 3 diagonal slits on top of the loaf.  Make an egg wash by whipping the egg in a bowl til frothy. Cover loaves with egg wash.  

Place loaves in a 170 oven for 15 minutes. Turn the heat up to 400. Bake for 15 more minutes. Turn the heat down to 350. Turn the pans around in the oven and bake 10 more minutes. 

April 15: Chocolate Layer Dessert

This dessert, known by many names, is truly divine.

1 recipe butter pecan crust
1 8 oz tub non-dairy whipped topping, thawed
2 8 oz pkg cream cheese, at room temp
2 c powdered sugar
2 6 oz pkg chocolate pudding
4 c milk
2 tsp vanilla
1 c whipping cream, whipped, flavored with sugar and vanilla
1 chocolate bar, grated

Prepare butter pecan crust and set aside. To prepare the first layer, blend together cream cheese and powdered sugar. Fold in non-dairy whipped topping. Spread over cooled crust. Refrigerate 2 or more hours. Combine pudding, milk and vanilla with an electric mixer at low speed until mixture begins to thicken. Spread on top of cream cheese layer and refrigerate overnight or several hours. Before serving whip the whipping cream. Spread on top of pudding layer. Garnish with grated chocolate. 

Butter pecan crust:
1 c chopped pecans
1 c flour
1/2 c butter, softened
Mix pecans, flour, and butter and press into 9x13 pan. Bake at 300 for 20-25 minutes. Cool. 

April 13: Peanut Butter Squares

This is a very yummy recipe from my sister Robyn.

1 c peanut butter
1/2 c melted butter
1 3/4 c powdered sugar
1/2 cello pkg graham crackers, finely crumbled
1 pk milk chocolate chips
Mix peanut butter, powdered sugar and graham crackers together. Knead. Put in 9x13 pan. Press flat. Melt chocolate chips and spread on top. Chill. Cut in squares. Store in fridge. 

April 12: Texas Brownies

This recipe is a favorite from Grandma Scott.

2 c flour
2 c sugar
1/2 c butter
1/2 c shortening
1 c water
1/4 c cocoa
1/2 c buttermilk
2 eggs
1 tsp baking soda
1 tsp vanilla

Combine the flour and sugar. In a heavy saucepan, combine butter, shortening, water, and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar mixture. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into a well buttered jelly roll pan. Bake at 400 degrees for 20 minutes or until brownies test done in the center. While brownies bake, prepare the frosting.

Frosting:
1/2 c butter
2 TB cocoa
1/4 c milk
3 1/2 c powdered sugar
1 tsp vanilla

In a saucepan, combine the butter, cocoa and milk. Heat to boiling, stirring. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as they are out of the oven. Cool. Cut into bars.

April 11: Asian Chicken Pasta

This recipe comes from a Kraft cookbook.

1 8 oz pkg spaghetti noodles
1 10 oz frozen cut broccoli
1 c salted peanuts
3 chicken breasts, boneless, skinless
1 16 oz bottle Kraft Asian Toasted Sesame dressing

Cut chicken breasts into bite size chunks. Saute in a bit of oil until chicken is done. Bring a pot of salted water to boil. Add pasta and frozen broccoli. Cook for about 8 minutes or until pasta is done. Drain. To the pasta and broccoli, add cooked chicken chunks, peanuts and dressing. Mix.

April 10: Buttermilk Whole Wheat Pancakes

From my friend Kris who makes delicious whole grain recipes.

Whisk together in a bowl:
2 eggs 
1 c milk
2 c buttermilk
Sift into milk mixture:
2 c whole wheat flour 
2 tsp baking powder
1 tsp soda
1 tsp salt
Whisk together and bake on griddle.