Cheesy Bread

I just made this for our monthly Soup Sunday.  Flew off the counter, literally!  It was so delicious.  I loved the flavoring the italian dressing base gave it.  Also, no fail--for those of us who are bread challenged.


Cheesy Bread
From Your Homebased Mom Blog

Dough:
2-1/2 cups flour
1 teaspoon salt
1 teaspoon sugar
1 Tablespoon yeast
1 cup warm water (120*F)
1 Tablespoon oil
Topping:
1/4 cup prepared Italian salad dressing
1/2 tsp sugar
1/8 tsp salt
1/4 tsp garlic powder
1/4 tsp ground oregano
1/4 tsp dried thyme
dash pepper
1-2 Tablespoons grated Parmesan cheese
1 cup shredded mozzarella cheese
In a bowl, combine the first four ingredients. Combine water and oil; add to flour mixture. Add additional flour if needed to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes.
Punch the dough down; place on a greased 16″ pizza pan and pat into a 16″ circle. Combine salad dressing and seasonings, brush evenly over dough, all the way to the edges. Sprinkle with cheeses.
For a fluffier cheese bread, at this point, allow the bread to rest for 15 minutes or so. If you’re in a hurry, just skip this rise. (The bread will rise while it bakes, too.)
Preheat the oven to 450*F. Bake for 11 minutes or until golden brown. Slice. Serve warm.

German Pancakes

Whether you call these Dutch Babies, Puff Pancakes, Statch or German Pancakes- the results are the same: pure deliciousness. Mom made these for us when we were growing up, so its a comfort food as well- not sure the origin of the recipe. This is my kids favorite breakfast and that is saying something given that I live in a household full of breakfast fanatics. I make these for dinner sometimes too...just because.

picture courtesy google images

German Pancakes

1 cup milk

6 eggs

1 cup flour

1/4 tsp. salt

4-6 Tbs. butter (depending on preference)
1 tsp. vanilla

Sprinkle of cinnamon (depending on preference- I use @ 1 tsp.)

Preheat oven to 450 F. Combine all ingredients, except butter, in blender (or bowl with mixer). Melt butter in 9X13 pan in oven until hot and sizzling. Pour batter into pan and bake 15-20 minutes (watch for desired doneness). The size of the pan will greatly affect the thickness and cooking time so make sure you adjust accordingly. Brian likes to eat these with powdered sugar and applesauce, while us girls prefer maple syrup, but you can eat them however you like!

Oven Roasted Asparagus

There aren't many things that taste better than asparagus, when its done right. And, this recipe is a sure-fire way to make sure that happens. Super easy, extremely delicious, and totally satisfying. I could eat these all on their own.

picture courtesy google images

Oven Roasted Asparagus

Slightly adapted from Allrecipes.com

• 1 bunch asparagus spears, trimmed
• 2-3 tablespoons olive oil
• 1 1/2 tablespoons fresh grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon sea salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon lemon juice (optional- I didn't use this)
• 
  
• Preheat an oven to 425 degrees F. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears and then arrange them on a baking sheet in a single layer. Sprinkle with parmesan cheese, garlic, salt, and pepper. Bake in the preheated oven until just tender, 8 to 10 minutes depending on thickness. Sprinkle with lemon juice just before serving.

BBQ Pulled Pork Sandwiches

This sandwiches were amazing and super easy to make!  The pork stayed really moist and I loved the hickory smoke flavor.  I ate just the pork the next day for leftovers.  Reminded me of Cafe Pig...hmmm!


BBQ Pulled Pork Sandwiches

From My Kitchen Cafe Blog


3 to 4 pounds boneless pork shoulder (I’ve also used boneless pork loin – not tenderloin – but pork loin with good results)
1/4 teaspoon fresh ground pepper
1/4 teaspoon salt
2 cups water
1 tablespoon hickory flavored liquid smoke
2 cups barbecue sauce
Rinse the pork shoulder and pat dry. Rub salt and pepper over the pork and place in a slow cooker. Add water and liquid smoke. Cook on low setting for 8 to 10 hours, until the pork is very tender.
Remove the pork from the slow cooker and discard the remaining liquid. Shred the pork using a couple of forks. Place the meat back in the slow cooker along with the barbecue sauce and continue to cook for another 20-30 minutes until the pork is hot again. Serve on buns with extra barbecue sauce.

Honey Roasted Potatoes

Pic courtesy of allrecipes.com

We had all the siblings here over for Sunday dinner tonight. I decided to make it kinda low-key and just did good old-fashioned BBQ chicken. However, I've been wanting to try some new roasted potato recipes, so I jumped on allrecipes.com and found one of the highest-rated and most interesting roasted potato recipes. I was drawn to them because they seemed so different and they sounded so good. I mean, who doesn't love honey and potatoes??? Ok, so not something I would think to put together either, BUT, let me just tell you- they were scrumptious and definitely the hit tonight (besides Amy's Oreo-laced brownies- c'mon!).

Honey Roasted Red Potatoes

adapted from allrecipes.com

• 1 pound red potatoes, cubed (I used Yukon Gold's with great results)
• 1 1/2 tablespoons onion powder
• 3 tablespoons butter, melted
• 3 tablespoon honey
• 2 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish. In a small bowl, combine onion powder, melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 45-55 minutes or until tender, stirring every 20 minutes.

Fast Sugar Cookies

 

Just what it says.  A fast and yummy sugar cookie.

Fast Sugar Cookies

From Favorites and Things Blog

• 2 cups sugar
• 1 cup shortening
• 4 eggs
• 1 cup milk
• 3 t. vanilla
• 7 cups flour
• 2 t. baking soda
• 4 t. cream of tarter

Cream sugar and shortening. Add eggs, milk and vanilla. Sift dry ingredents together and add to mixture. Foll out 1/4" and cut into shapes. Place on a cookie sheet and bake at 350 for 5-7 minutes. 

*I added a lot more flour in the end to make it more manageable.

Chicken Azteca

I thought I had already posted this recipe but I did a search and didn't see it....so, here it is! I love this recipe. Got it from my BFF and cousin, Katie. It's so friendly in every way. It's quick- usually you have the ingredients-, kids and adults love it, and its very very versatile. And it cooks in a crock pot. I love the crock pot. Especially in the Georgia summers where my AC cannot keep up with 115 heat index outside. YIKES!

Picture courtesy of the tastebook.com (this is SO not what mine looks like by the way)

Chicken Azteca

Combine the following ingredients in the crockpot on high for 5-6 hours:
3-4 Chicken Breasts
2 c. frozen or canned corn
1 can black beans
24 oz. mild salsa (this is usually about one and a half jars so I like to use one jar mild and 1/2 medium)
Ground Cumin to taste (about a tsp.)
Garlic Powder to taste(about a tsp.)

When you are about an hour away from serving chicken should be tender and shreddable. At this point add 8 oz. of cream cheese. I usally cut it up and then throw it in for easy melting. However, this meal can be eaten three ways:
1) As quesadilla filling (I definitely do this with the left overs and put it in my George Foreman)
2) On a salad
3) Over rice

I usually serve it over an option of rice or salad and then do the quesadilla thing for leftovers. I make enough rice for family in my rice cooker. Then I cut up tortillas into strips and bake them in the oven on low broil for 5-10 min. Flip once. Serve with cheese and sour cream.

Copycat JDawg Sauce

Oh, you guys are gonna love me!  Provo, a.k.a. most amazing food land, has a new hot dog stand that is all the rage at BYU.  Julie introduced this place to me.  Needless to say, their hot dogs are amazing all because of their spectacular sauce!  Here is a copycat version that is so dang good.  A guest at the table said, "I'll never eat another hot dog without it!"

Copycat JDawg Sauce
From Your Homebased Mom Blog
3/4  C ketchup
3/4 C barbeque sauce
1/4 C honey
1 tsp apple cider vinegar
1 tsp soy sauce
1/2 tsp onion power
Mix together and enjoy!

Creamy Chicken Enchiladas

I loved the richness of the cream these enchiladas were in.  Same basic recipe with a richer, creamier sauce!

 Creamy Chicken Enchiladas

From Tasty Sensations Blog 

3+ large skinless/boneless chicken breasts
1/2 onion, chopped
1/4 cube butter
1, 8oz pkg cream cheese
1 small can green chilis
flour tortillas
1 pint whip cream
1 cup monterey jack cheese

Preheat oven at 350 degrees. Boil chicken and cut up 2-3 chicken breasts. (Can do this the day before and refrigerate). Saute onion in butter. Add 1 pkg cream cheese and 1 small can green chilis. After cream cheese melts, mix in chicken. Drop chicken/cheese mix in flour tortillas. Put in 13x9 pan. Pour pint of whipping cream on top. Add 1 cup shredded monterey jack cheese. Bake 30 minutes at 350 degrees.Great to top off with the black bean salsa dip!

Heather’s Monterey Chicken and Potatoes

This one's from Aunt Jana.  She had this meal at Aunt Heather's house.  Follow that?:)  She couldn't say enough about the yumminess and the tenderness of the meat, etc!  I will be sure to try it soon...

Heather’s Monterey Chicken and Potatoes

1 ½ lbs Red Potatoes cut into bite size pieces

2 TLBs butter melted

4-6 Boneless chicken breast

1 TLBS lime juice

1 ½ cups or more, cheddar jack shredded cheese (fresh shredded cheese is best)

¼ cup chopped cilantro

3 TLBS salsa

Lime wedges

Place in large casserole dish chicken in the middle, add potatoes all around the edges, pour melted butter over potatoes and lime juice on top of chicken.

Mix salsa, cilantro together place all over the potatoes and around the edges cover with foil and bake for an hour. Add cheese last 10 minutes.

Bake on 425 for an hour

Add lime wedges on individual servings

Pistachio Creme Dessert

My dad jokes that this recipe is in the handbook of the church because so many mormons make it. Whatever...I just think its that good. Its so creamy and delicious that every bite will have you wanting more- its certainly not on the weight watchers menu, so watch out! :) You can use whatever flavor of pudding you prefer- chocolate and pistachio are my favorites. You are only limited by your imagination!

Pistachio Creme Dessert

The Mormon Handbook :)

Crust:
1 1/4 cup flour
1 cup chopped pecans
1 cube butter (room temp) cubed

Mix the flour and butter together and add the nuts. Reserve about 1/4 cup and set aside. Press remaining mixture into a 9x13 pan and cook at 350 for 20 minutes. Cool completely.

Layer One:
8 oz. Cream Cheese, softened
1 cup powdered sugar
1 1/2 c. fresh whipped cream (or use Cool Whip)

Mix together until smooth and spread on the cooled crust.

Layer Two:
1 small package instant pistachio pudding
1 small package instant vanilla pudding
2 1/2 cups milk
1 tsp vanilla

Mix together, cool until thickened (about 2 min.) and spread over layer one. Top the whole thing off with a layer of fresh whipped cream and sprinkle reserved crust mixture on top. Enjoy!

Butter Puffs

I made these muffins for a bridal shower. They were all gone within minutes. I made them as mini muffins and they turned out perfect for a social gathering. Yummy!




Mini Butter Puffs/Muffins
recipe & picture by Confessions of a Bake-aholic

Muffins
4 cups flour
2 T baking powder
1 tsp salt
1/2 tsp nutmeg
4 large eggs
2 cup sour cream
1 cup white sugar
1/3 cup brown sugar
1 cup (2 sticks) warm melted butter

Cinnamon Coating
1-2 sticks butter
1 cup sugar
1 tsp cinnamon

Preheat oven to 375. Coat mini muffin pan with baking spray.
In a large bowl, whisk together flour, baking powder, salt and nutmeg. In another bowl, whisk together the eggs, sour cream, sugar and butter. Add the wet ingredients to the dry ingredients and stir just until the dry ingredients are moistened. Do not over-mix. The batter should not be smooth. Divide the batter among the muffin cups. Bake until a toothpick inserted into one or two muffins comes out clean (about 10 minutes for mini muffins, 12 minutes for standard size muffins). Don't over bake.

Coating
Melt butter in a small bowl. Combine sugar and cinnamon in shallow bowl. While muffins are still quite warm, remove from muffin pan. Dip the entire muffin (one at a time) in melted butter and roll in the cinnamon sugar. Set on a wire rack to cool.

(My mini muffins looked better then the picture above)!

Mozzarella and Tomatoes

This is my summer lunch go-to recipe.  I don't know where I got it from--maybe just my head. 


Garden Tomato (preferably)
Mozzarella
Basil
Olive Oil
Sea Salt
Pepper

Slice tomatoes and layer with cheese.  Sprinkle oil, basil, salt and pepper to flavor.  Broil for a few minutes. 

Enjoy.  Savor.  Like dessert.

Chicken Spaghetti

I tried this recipe tonight and it was yummo. It was really easy too. And I think it would great if you had some left over chicken (from a rotisserie or whatever). I have to admit though it was a little on the spicy side. The kids were not huge fans. But the men- oh,the men- they were all in love. I made a few adjustments to this to make it more cupboard friendly. In other words, I didn't have the stuff so I substituted. I will put the adjustments in parenthesis.

Chicken Spaghetti

recipe and picture by Pioneer Woman Cooks

Ingredients
■2 cups Cooked Chicken
■3 cups Dry Spaghetti, Broken Into Two Inch Pieces
■2 cans Cream Of Mushroom Soup ( I used one can of cream of chicken. I am not a huge fan of mushrooms)
■2 cups Grated Sharp Cheddar Cheese (I used mild...Its what I had and was yummy)
■¼ cups Finely Diced Green Pepper
■¼ cups Finely Diced Onion
■1 jar (4 Ounce) Diced Pimentos, Drained (Did not put these in...what the heck is this anyway?)
■2 cups Reserved Chicken Broth From Pot (Or if you use a rotisserie or left overs, use the can )
■1 teaspoon Lawry's Seasoned Salt (I used "Season All" made by McCormick)
■⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper (I used 1/4....like I said, it was too spicy for the kids. I would use 1/2 next time)
■Salt And Pepper, to taste
■1 cup Additional Grated Sharp Cheddar Cheese

Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. ( I just boiled chicken breasts and did not cook spaghetti in the broth. I did not have time.)

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Orzo with Roasted Vegetables

This recipe is very easy and you can add or take away as much as you like to it! Any combo of these ingredients will make a great pasta dish, hot or cold. It's definitely one of my new favorites!

Orzo with Roasted Vegetables

Zucchini, bell pepper (red, orange, or yellow), asparagus, and onion, cut into large chunks

Green onions, sliced on a bias

Feta cheese, crumbled

Parmesan cheese

Pine nuts, toasted

1/2 lb. Orzo pasta (I used closer to 1 lb. to feed more)

Extra-virgin olive oil

3 chicken breasts, cut into large chunks

chicken broth

fresh basil, chopped (I used dried basil)

Toss veggies with olive oil, salt, and pepper, and roast them in a single layer on a cookie sheet at 400 degrees for about 35-40 minutes, or until golden brown.

Cook orzo according to directions.

In a frying pan, cook chicken pieces in olive oil, remove from pan and set aside. Deglaze chicken pan with a bit of chicen broth--just enough to coat the bottom of the pan. Add broth to lemon juice, and drizzle in olive oil while whisking to make vinaigrette. Season the vinaigrette with salt and pepper and then pour over pasta. (I cooked the chicken in a little bit of water, then added oil and lemon juice to make the vinaigrette).

Add chicken and veggies and toss. Sprinkle in feta cheese and fresh parmesan, along with pine nuts, basil, and green onions---toss again before serving.

Balsamic Chicken Noodle Bowl

Pic courtesy of My Kitchen Cafe

This dish is the perfect summer dinner or lunch- light yet flavorful. Mom and Jenn were in town for Education Week last week and I made this after their first long day of classes and it was a big hit. (Both have called me requesting the recipe.) The combo of feta and mozzarella cheeses, balsamic vinegar, and crunchy red peppers will really make your taste buds pop with delight.

Balsamic Chicken Noodle Bowl

adapted from My Kitchen Cafe

*Serves 6-8

12 ounces linguine (or more if you like noodles a lot)
1 red pepper, cut into thin strips
3 Tablespoons balsamic vinegar
4 garlic cloves, finely minced
½ teaspoons salt
¼ teaspoons ground black pepper
1/3 cup extra virgin olive oil
1 tablespoons dried basil (can substitute 1 cup fresh basil)
1 cup cooked, shredded chicken (1 large chicken breast)
1 cup shredded or cubed mozzarella cheese (I just cut up a few string cheese sticks!)
feta cheese to taste

Heat a large pot of water to a boil. Add the linguine and cook until just tender according to package directions. Drain.

In a small bowl, whisk together vinegar, garlic, basil, salt and pepper. When combined, slowly whisk in the olive oil until the dressing is completely combined.

While the pasta is boiling, heat 1 teaspoon olive oil in a 12-inch non-stick skillet over medium heat and add the bell pepper. Cook briefly until crisp-tender. Add the cooked chicken and cook for 1-2 more minutes, until the chicken is heated through.

When the noodles have been drained, add the hot noodles to the skillet with the red pepper and chicken and toss. Add the shredded or cubed mozzarella and toss quickly to combine before the cheese melts. Pour the dressing over the top and toss with tongs to coat all the ingredients with the dressing. Top with desired amount of feta cheese. Serve warm or at room temperature.

Lemon Cheesecake Bars

I'm pretty sure Rebecca introduced this to the family a while back. We've made them several times since and they always earn rave reviews. Again, this is a super easy recipe and you'll probably have most of the ingredients in your fridge or pantry. Need dessert tonight? Here you go.

pic courtesy Google images

Lemon Cheesecake Bars

Rebecca Bell?

1 box yellow cake mix (although I've used white w/ good results too!)

1/3 cup oil

2 eggs

8 oz cream cheese

1/3 c. sugar

2 tsp. lemon oil (I usually use all of the juice from one large lemon)

Mix cake mix in a small bowl with oil and one egg until crumbly. Reserve 1/2-1 cup of cake mixture and put aside. Mash remaining mixture into the bottom of a 9x13 pan. Bake in 350 degree oven for 12-15 minutes (this is better underdone!). While baking, mix together until smooth- cream cheese, sugar, remaining egg, and lemon juice (no matter how much lemon juice you put in, its not a huge flavor). As soon as the crust comes out of the oven, spread cream cheese mixture evenly on top and then crumble remaining cake mixture over this. Bake in 350 degree oven for 13 minutes (again- underdone is better!). Cool and cut into bars.

Easy Tortellini Toss

I was browsing through a Pampered Chef magazine (so you know it's good) and I saw this recipe. I got some torellini on sale a while ago and its been in my freezer. I have been looking for a good recipe since. This was soooo easy and very good. The man of the house and even the kids liked it. You can cook the entire thing in the microwave. I usually hate microwaved things....(I refuse to microwave meat...ew.) but this was fine. Although I am sure you can do all this in a pot.

(I was so confident that Pampered Chef would have a pic of this recipe that i didn't take one of my own....I was wrong. Use your imagination....this pic has ham in it. )

Easy Tortellini Toss

Recipe from Pampered Chef

3 T butter, melted

3 T all-purpose flour

1 garlic clove, pressed or 1/2 t. minced garlic

1 c. 2% milk

2 1/2 oz. parmesan cheese , grated (about 1/3 c.)

8 oz. ham 1/2 in. thick, chopped (I used sliced sandwich meat and cut it up. It was yummy)

1/2 t. coarsely ground pepper

1 bag (16 oz.) frozen cheese-filled tortellini

1 can (14.5 oz) chicken broth

1 bag (6 oz) fresh baby spinach leaves

Combine melted butter and flour. Whisk together. Add garlic and milk to mixture. Whisk again. Microwave on high, covered, 3-4 minutes or until thickened, stirring every 60 seconds (I forgot to do this and it was fine). Add cheese and whisk until smooth. Dice ham and then add to mixture along with pepper. Set aside.

Combine torellini and chicken broth in a microwaveable dish (I used my 9x9 pan). Microwave on high 12-15 minutes or until tortellini is soft. Stir every 5 minutes. Add cheese sauce to pan. Mix well. Microwave, covered, 2-3 inutes or until heated through and sauces are combined. Stir in spinach and let stand for 2-3 minutes or until spinach is wilted.

Easy Brownies

Another allrecipes find! I needed to find a great, easy, fast recipe for brownies when we had some friends over for brownie sundaes a couple of weeks ago. These were the ones! So yummy.

pic courtesy Allrecipes.com

Easy Brownies

Recipe from Allrecipes.com

• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 
  
• Preheat oven to 350 degrees. Grease and flour an 8 inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Fruit Leather

Here's an idea for that getting-too-old-to-eat fruit that you'll probably throw out....make fruit leather! It's super easy and fun and makes a healthy snack!

Fruit Leather

Fruit(s) of your choice (I used peaches)

2-3 Tbs. honey

1 1/2 Tbs. lemon juice

Set oven to lowest temperature possible. Fill your blender about 2/3 full with the fruit (pits removed, skins are okay). Add honey and lemon juice (give or take a little, depending on your taste) and puree the mixture. Place plastic wrap to cover the inside of a jelly roll pan, and pour the puree mixture onto the plastic wrap. Spread evenly to desired thickness. Put pan in oven and bake for 7-10 hours, depending on thickness of fruit leather and temperature of oven. I baked mine on convection for about 8 hours. Be sure the plastic wrap does not touch the hot oven racks. You can eat it all right away like we did, or roll it up in the plastic wrap to save it.