Garlic Rice Pilaf

Photo from realmomkitchen.com

I love this side dish.  It was really easy and really good and a perfect compliment to BBQ chicken.  Good enough to eat as a main meal, actually.


Garlic Rice Pilaf
Recipe from realmomkitchen.com

• 2 tablespoons butter
• 3 cloves garlic, minced
• 1 stalk of celery, diced
• 1 cup long-grain white rice
• 2 1/2 cups chicken broth
• 1/2 teaspoon salt
• black pepper to taste
• squeeze of lemon juice
• parsley, optional for garnish

1. In a large sauce pan, melt butter. Add garlic, celery, and rice.  Cook and stir until slightly brown.
2. Add chicken broth, salt, and pepper. Cover and simmer on low heat until moisture has been absorbed and rice is tender. (This usually takes me about 20 minutes) Add lemon juice just before serving. Toss slightly and garnish with parsley if desired. Serves 4-6.

Oatmeal Chocolate Chip Cookies

Brian's favorite cookie is an oatmeal one...he doesn't even like the chocolate chips. This cookie is where we compromise. :) Its a delicious, chewy, chocolately cookie that goes perfect as an ice-cream sandwich (we made them last Sunday and they were delicious...ice-cream recipe below too). There is something about oatmeal chocolate chip cookie dough that really is satisfying...yeah, we make these just for the dough sometimes.

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Oatmeal Chocolate Chip Cookies (and Ice Cream!)

Adapted slightly from allrecipes.com

1 cup butter, softened

1 cup packed brown sugar

1/2 cup white sugar

2 eggs

2 tsp. vanilla extract

1 1/4 cup flour

1/2 tsp. baking soda

1 tsp. salt

3 cups quick-cooking oats (I've used regular oats too, with great results)

2 cups chocolate chips

Preheat oven to 325 degrees. In a large mixing bowl, cream together the butter and sugars until smooth. Beat in eggs, one at a time and then stir in vanilla. Add flour, baking soda, and salt and stir until just blended. Mix in the oats and chocolate chips. Drop by heaping spoonfuls onto un-greased cookie sheet. Bake for 12 minutes.

Homemade Vanilla Ice Cream

Cuisinart Recipe Booklet

1 cup milk (the fattier the milk, the creamier the ice cream)

3/4 c. granulated sugar

pinch salt

2 cups heavy cream

1 Tbs. pure vanilla extract (the real stuff, please!)

Whisk together milk, sugar and salt until sugar is completely dissolved (about 3-4 minutes). Stir in cream and vanilla. Cover and refrigerate 1-2 hours, or overnight. Put in ice cream maker for 15-20 minutes; add mix-ins for the last 3-5 minutes, if desired. Freeze and seal tight the ice cream for additional 1-2 hours, if you want it more solid.

Chocolate Oreo Cream Cake

Photo from realmomkitchen.com

Eek! Just look at this and try not to drool! Jake made this for me for my birthday back in July and it was way too good not to share... all of my favorite things wrapped up in a very pretty package.

Chocolate Oreo Cream Cake
Recipe from realmomkitchen.com

1 pkg chocolate cake mix (I used triple chocolate)

Ingredients needed to make the cake (check the back of the box)

Filling:

8 oz. reduced fat cream cheese, softened

1/2 cup sugar

2 cups Cool whip (I used the extra creamy kind)

12 oreo cookies, coarsely crushed

Frosting:

1/3 cup + 1 Tbsp. cocoa powder

6 Tbsp. butter, softened

4 1/2 cups powdered sugar

1 1/2 tsp. vanilla

5 to 6 Tbsp milk (or more if needed)

Prepare cake mix according to package directions for two 9-inch cake rounds. For easy removal, grease the bottom of the pan, then line it with a piece of parchment that has been cut to fit the bottom of the pan. Place the parchment in the pan and then grease the parchment and sides of the pan. Bake cake according to package directions. Allow it to cool for 10 minutes and then remove from the pan. Allow cake to cool completely.

Once cakes are completely cooled, prepare the filling by beating the cream and sugar together with a hand mixer until well blended. Fold in the cool whip until almost blended then fold in the crushed oreos. In another bowl, make the frosting by whisking together the cocoa powder and powdered sugar. Then add the butter, vanilla, and milk. Blend with a mixer until smooth. Add additional milk, if needed, to make the frosting a spreadable consistency.

Now it’s time to assemble the cake. With a serrated knife, cut off the domed top off each of the rounds to make the cake even and level. Save the parts you cut off for another use. Place one round on your serving platter or cake plate. Top with half of the filling mixture; spread evenly. Place the other cake on top. Now use the remaining filling to fill in the center filling section of the cake so that the filling layer is completely even with the cake layers. You may not need all of the filling. Then cover the top and sides of the cake with the chocolate frosting.

Blueberry Pancakes

These are my new go-to pancakes...I love them with blueberries. My kids don't. They are delicious either way.

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Blueberry Pancakes

Dishing the Divine

2 cups buttermilk

2 large eggs

3 Tbs. butter, melted and cooled slightly

2 cups flour

2 Tbs. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

Combine wet ingredients and whisk until combined. Combine dry ingredients in large bowl- whisk until combined and then make a well in the middle. Pour wet ingredients into the well of dry ingredients and whisk gently until combined. Batter will be lumpy...don't overmix! Pour batter onto hot griddle by 1/4 cup measurements (batter will spread and make large pancakes as it cooks).

Spicy Bean Burritos

A new vegetarian recipe! This was super easy, extremely flavorful, and overall extremely yummy. The kids loved it, husband loved it, we all ate it for left-overs. Check, check, check. An all-around great meal to make when you're wanting to cut out meat and make a very quick and satisfying dinner.

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Spicy Bean Burritos

Adapted slightly from Annie's Eats

For the bean filling:
2 tsp. olive oil

2 cloves garlic, minced

1 tsp. chili powder

1/2-1 tsp. minced chipotle in adobo sauce (found in the canned foods- Mexican section)

1 tsp. ground cumin

1/4 tsp. salt

Dash of cayenne pepper

1/3 cup water, vegetable broth, or chicken broth

1 (15 oz.) can black beans, drained and rinsed

1 (15 oz.) pinto beans, drained and rinsed

6 Tbs. salsa

For serving:
Flour tortillas, warmed

Shredded cheese

Diced tomatoes

Shredded lettuce

Sour cream

Chopped green onions

To make the bean filling, heat oil in a skillet over medium-high heat. Add the garlic, chipotle, and all other spices (the cayenne and minced chipotle will add some real heat so add according to what you/your kids can handle); stir, cooking until fragrant, about one minute. Add the beans and the water or broth to the pan. Bring the mixture to a boil. Reduce the heat to medium-low and allow the mixture to simmer for 10 minutes, stirring occasionally. Remove from heat, stir in the salsa, and mash the mixture with a potato masher or fork.

Spoon about 1/3 cup of the bean mixture down the center of each tortilla. Top each serving with desired toppings, roll the tortilla like a burrito, and serve immediately.

Banana Pudding

This is a perfect summer dessert. Its so delicious, creamy, and fluffy. When we stayed the night in Chattanooga, TN this summer, we ate at the most delicious BBQ restaurant I've ever tried, Sugar's Ribs. They had a banana pudding that was so creamy and delicious and I've been on a quest ever since to find one that might equal it. This is as close as it gets...I will definitely be making this one again and again.

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Banana Pudding

Adapted slightly from A Cozy Kitchen

3 cups whole milk

3 egg yolks

3/4 cup-1 cup sugar (depending on how sweet you want it)

1/4 cup + 1 tsp. flour

pinch of salt

1 tsp. vanilla

Vanilla Wafers

3 bananas (or more, depending on your taste)

Fresh whipped cream

Add milk and egg yolks to a medium saucepan and whisk. Add sugar, flour and salt and whisk until smooth. Cook over medium heat, stirring constantly for 20 minutes, until thickened. If its not getting as thick as you'd like after 20 minutes feel free to add another teaspoon of flour (it will thicken quite a bit as it cools). Remember that it should coat the back of the spoon to be at the correct consistency. Remove from heat; stir in the vanilla. Place pudding in a glass bowl or dish, press syran wrap directly onto the surface to prevent a skin from forming and refrigerate until set, about 3 hours.

You can arrange in a large dish (I used a glass pie dish), or small jars/bowls. For either, arrange vanilla wafers in bottom of dish, slice bananas on top, pour pudding over and again slice bananas on top in even layers. Smooth fresh whipped cream over the top. Serve immediately.

Baked Manicotti

Photo from realmomkitchen.com

2 Things I loved about this dish: it was meatless and it was amazingly cheesy!  When I make this again I don't know if I'll go through the hassle of making the tomato sauce--even though this one was really good.  I'm just simple like that.  I really love to use egg roll wrappers when I cook-they are so good, so easy, and i love the texture.

Baked Manicotti
Recipe from realmomkitchen.com

Tomato Sauce

• 1 28-ounce can diced tomatoes (in juice)
• 1 28-ounce can crushed tomatoes
• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, finely minced
• 1/2 teaspoon red pepper flakes, optional
• 1/2 teaspoon salt
• 2 teaspoons dried basil

Cheese Filling and Pasta

• 3 cups part-skim ricotta cheese
• 4 ounces grated Parmesan cheese (about 2 cups)
• 8 ounces shredded mozzarella cheese (about 2 cups)
• 2 large eggs , lightly beaten
• 3/4 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped fresh parsley leaves
• 2 teaspoons chopped fresh basil
• 10 large square wraps (like for egg rolls.  You should be able to find in the refrigerated portion of the produce section of you local grocery store)

1. Adjust oven rack to middle position and heat oven to 375 degrees.
2. Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.
3. In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
4. Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using spoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each wrap, leaving top quarter of wrap exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in one row and 2 along the edge). Top evenly with remaining sauce, making certain that pasta is completely covered.
5. Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.  Serves 10

Chicken Scampi

Pic courtesy of google images

We went to Olive Garden a few weeks ago for a date night and I was shocked that they had gotten rid of my favorite, go-to dish that I have ordered for years and years: chicken con broccoli. Not only was I disappointed, but what was I going to order now??? I read through the menu and finally decided on the chicken scampi. I had heard of shrimp scampi (scampi means a shrimp dish btw) but never chicken scampi. Oh. My. Goodness. It was perfection. I dreamed about it for two weeks until I finally found a worthy-seeming recipe online that I could hopefully replicate at home. Hence, this chicken scampi. I must admit, it wasn't AS good as Olive Garden (probably b/c they used a whole stick of butter in their sauce) but it was a very close second. So light, yummy, and different. We loved it.

Chicken Scampi
adapted from allrecipes.com

• 1/4 cup butter
• 1/8 cup olive oil
• 1/4 white cooking wine
  
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 4 cloves garlic, minced
• 3/4 teaspoon salt
• 1 1/2 tablespoon lemon juice
• 4 boneless chicken breast halves, cut in to 1-inch chunks
• 1 red pepper, sliced thin
  
• 1 green pepper, sliced thin
  
• 1/2 medium red onion, sliced thin
• package of angel hair pasta
• parmesan cheese
  

Directions

1. In a skillet heat the butter or margarine and oil over medium heat until the butter/margarine melts. Add the parsley, basil, oregano and garlic and salt and mix together in the skillet. Don't overcook garlic- just until it's golden. Stir in lemon juice and white wine.
2. Then add the chicken and saute for about 3 minutes or until white. Add sliced peppers and onion. Lower the heat and cook for about 10 to 15 minutes or until chicken is cooked through and the juices run clear. More butter/margarine can be added if needed.
3. Meanwhile, cook pasta al dente. After chicken is cooked through, add pasta to skillet and toss to incorporate sauce. Top with parmesan cheese, if desired.
   

Vegetable Spaghetti

This is my new go-to for spaghetti- we absolutely LOVE it at our house and it makes regular appearances at the dinner table. Its easy, extremely healthy (can you say, vegan?), it makes a TON, and my kids and husband love it. Seriously, its the only pasta dish that Brian will eat for left-overs. There are several different ways to prepare it and no exact measurements- just put in what you like! Try it out and you'll see what I mean. This recipe is adapted slightly from great friend and neighbor, Sheree Nixon.

picture courtesy google images

Vegetable Spaghetti

Rachel Crofts/Sheree Nixon

Assorted Vegetables of your Choosing (I used squash, zucchini, cauliflower, broccoli, and carrots)

1 yellow onion, diced

Spices of your choosing (I use garlic salt, minced garlic, salt, pepper, Oregano, Italian Seasoning, Crushed Red Pepper and Basil)

1 Tbs. Olive oil

2 cans tomato sauce

2 cans diced tomatoes

1/4 cup brown sugar (optional- but it tempers the acidity of the canned tomatoes and gives a rich flavor to your pasta- add more or less to your liking)

Angel Hair Pasta (one box) cooked according to package directions

My favorite way to prepare this dish is slightly more time-consuming, but it pays off. I chop the vegetables and place them in a large dish and roast them in the oven according to this recipe (minus the cheese). If you prepare enough vegetables on your first attempt, then you can freeze half of them and use them next time you want this spaghetti (more on that later). I typically use an entire head of cauliflower and broccoli, 5-6 diced carrots, a whole squash and zucchini and it makes a TON that is easily divided and used for two recipes. Because I have small children, I chop the vegetables with my food chopper into very small (almost ground) pieces before using for this recipe. It doesn't detract from the flavor or texture, it just makes it more inviting for little mouths. :)

To begin making the spaghetti, warm the olive oil in a large pot on medium heat. Add the onions and 1/2 tsp. of salt and saute until onions are soft (about 5 minutes). Add your spices- I add a good sprinkle of each spice, especially the basil. Only use a dash of red pepper though (its hot!). Add your tomato sauce and diced tomatoes as well as your roasted vegetables. Stir to heat through and simmer for about 10 minutes to incorporate the flavors. Add your brown sugar, if using, at the end. Stir, and remove from heat. Serve over cooked angel hair pasta.

**If you have frozen vegetables (from doubling the earlier roasted vegetables) or want to make this recipe in a crock pot, do the following: Saute the onions as described above. Add spices. Put your tomatoes and tomato sauce into a crock pot set to low, followed by the brown sugar, sauteed onions, and frozen vegetables. Cook on low for 5-6 hours, stirring once or twice throughout to break up the vegetables. Serve over angel hair pasta for an easy, MUCH faster spaghetti.

Whole Wheat Dinner Muffins

pic courtesy of Mel's Kitchen Cafe

Yeast bread, schmeast bread. It takes too long. And, when it's 5:00 and dinner's supposed to be on in an hour, there's just not enough time for all that kneading, rising, and rolling out. So, I stumbled across this recipe when I needed something fast and homemade. And, I'm so glad I did because these rolls were DELICIOUS. They were soft, fluffy, and so scrumptious. My 4-year-old ate his in 2 bites and was begging for more before he even swallowed. Skip the yeast next time and reach for these.

Whole Wheat Dinner Muffins
adapted from Mel's Kitchen Cafe

*Makes 15-16 muffins

2 1/2 cups whole-wheat flour (I used white whole wheat for a lighter texture.)
4 tablespoons yellow cornmeal
6 tablespoons firmly packed light or dark brown sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3 eggs, separated
6 tablespoons butter, melted, or olive oil
2 cups buttermilk
4 tablespoons sour cream or plain yogurt
3 tablespoons sesame seeds for sprinkling (optional, I didn't do this)

Preheat your oven to 350°F. Grease 16 standard muffin cups; fill the unused cups one-third full with water to prevent warping during baking.

In a large bowl, stir together the flour, cornmeal, brown sugar, baking powder, baking soda and salt. In another bowl or a large liquid measuring cup, whisk together the egg yolks, butter, buttermilk, and sour cream until blended. Stir the buttermilk mixture into the flour mixture just until evenly moistened. Don’t overmix! The batter will be slightly lumpy.

In a clean bowl, using a mixer with spotlessly clean beaters on medium speed, beat the egg whites just until they form soft peaks. Using a large rubber spatula, gently fold the egg whites into the batter until blended, again, taking care not to overmix because that will result in tough, dry muffins. There will be white streaks through your batter!

Spoon the batter into the prepared muffin cups, filling each cup nearly level with the rim of the cup. Sprinkle the muffins with the sesame seeds. Bake the muffins until they are golden, dry and springy to the touch and a toothpick inserted into the center of a muffin comes out clean, 18-20 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Unmold the muffins and serve warm or at room temperature with butter and/or jam, if desired.

Russian Chicken

This recipe was first introduce to me by a good friend of mine when we were invited for dinner. Thanks Mercy! Anything that has lots of "juice/gravy" served over rice is ahuge winner for my husband, Jason, so this is right up his alley. Super easy.

Ingredients:

-4-6 chicken breasts (can be frozen but take into consideration cooking time)

-1 large bottle of Russian dressing (I have only found "Ken's Steakhouse" brand)

-1 envelope of onion soup mix

-1 jar of apricot preserves

Whisk last three ingredients together in large bowl. Pour over thawed chicken breasts. Bake at 350 for an hour. Serve over rice.

Garlic Chicken Farfalle

Photo from kevinandamanda.com

Um...garlic+chicken+pasta=cannot go wrong. Oh yeah, and bacon and whipping cream. Just eat a little bit and don't feel guilty:).

Garlic Chicken Farfalle

Recipe from kevinandamanda.com

16 oz. Farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt (I do a spoonful of crushed garlic)
1 Tbsp. pepper*
1/2 c. butter
1 lb. bacon, crumpled**
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry’s mesquite marinade with lime juice
*Seems like a lot of pepper, but it has a wonderful flavor when everything mixes together. If you’re apprehensive, do less pepper. You can always add more.
**We like to cook our bacon in the oven (400 degrees, convection). Way less messy. And it’s crispy every time. Time varies, so you just have to watch it. I think it’s usually around 30 minutes. Allow to cool and then crumple (I totally wear disposable gloves for this part – surprise, surprise).

[ directions ]
Crock pot chicken and bottle of marinade on low for 6 hours. Pull marinated chicken out of the juices, allow to cool a little bit, and shred (I pull it apart). Set this aside. About a half-hour before serving, boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, parmesan cheese, and crumpled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded parmesan cheese on top.

Poppy Seed Dressing and Spinach Salad

photo courtesy of allrecipes.com

My Sister-in-law, Ali, made this recipe for our monthly family dinner tonight. YUMMY! So fresh and totally different spin on a spinach salad.

Poppy Seed Dressing and Spinach Salad

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound fresh spinach
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

Coconut Curry Soup

Pic courtesy of Mel's Kitchen Cafe

I went out for Thai food for the first time last week and I have been craving curry ever since. It is seriously one of my favorite foods. I used to eat it on my mission pretty often, but totally forgot how much I love it. Anyway, this dish was nothing short of amazing and so easy and quick to put together (We're talking 30 minute meal here people!). I can easily foresee this as a new staple in our house.


Coconut Curry Soup
adapted from Mel's Kitchen Cafe

*Serves 4-6

2 tablespoons olive oil
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch (or smaller) pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro

3-4 cups hot, cooked rice for serving

In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.

Add the chicken broth, coconut milk, cayenne pepper, brown sugar, and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.

Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.

*Just like the picture, I filled a bowl half way with rice and then ladled on the "soup." Think of it more as a stew, though. It shouldn't be too soupy.

Cream Cheese Muffins

Photo from yourhomebasedmom.com

Yep, I loved these.  I just love cream cheese--you can't go wrong.  And the topping on these.  Yum, yum.
 
Cream Cheese Muffins
Recipe from yourhomebasedmom.com
3 C  flour
1 C sugar
4 tsp baking powder
1 tsp salt
2/3 C milk
1/2 C vegetable oil
2 large eggs8 ounces cream cheese, softened
1 C sugar

Preheat oven to 375 degrees. Line your muffin tin with cupcake liners.
Mix together the flour, 1 cup of sugar, baking powder, and salt in a large bowl.
In another bowl stir together milk, oil, and eggs.  Combine with the dry ingredients. Stir until just moistened.
Combine cream cheese and 1 cup of sugar.  Gently mix half of this mixture into the muffin batter.
Fill muffin tins about 1/2 to 2/3 full with batter. Spoon the remaining cream cheese mixture onto the muffins, with the back of a spoon push the mixture  into each muffin.

Topping
1/2 cup all-purpose flour
1 cup sugar
1/4 C butter, softened
Combine ingredients. Sprinkle generously over muffins. Bake 24 to 30 minutes until golden brown.

Beef Fajitas

Photo courtesy of yourhomebasedmom.com

These were so moist and yummy!  I had Jacob over for dinner when I made these and he said that for the first time he has actually enjoyed peppers!  All of who know Jacob know what at amazing feat that was!

Beef Fajitas    
Recipe from yourhomebasedmom.com


1/2 C Canola oil
1/3 C soy sauce
1/4 C balsamic vinegar
2 Tbsp fresh lime or lemon juice
1 1/2 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
3 cloves garlic, minced
1/2 tsp ground black pepper
1 1/2 pounds flank steak
Combination of peppers – red, yellow, orange, green and onion, sliced.
Olive oil
Salt
Using a  medium bowl,combine the oil, soy sauce, vinegar, lemon or lime juice, Worcestershire sauce, mustard, garlic, and ground black pepper. Place meat in a large zip loc baggie and pour marinade over the steak. Turning meat to coat thoroughly. Refrigerate for  at least 2-3 hours or overnight.
Preheat grill for medium-high heat.
Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness.  Slice meat thinly going across the grain
While meat is grilling, saute onions and peppers in olive oil and salt until tender.
Serve with meat on a tortilla.  Add sour cream, guacamole and or salsa.

Oven Baked Churros

Photo from munchkinmunchies.com

These were surprisingly awesome and stinkin' easy!  Actually, I'd prefer I didn't know about these because they were that good and I want to eat them all!

Oven-Baked Churros
(Makes 3 dozen) 

Recipe from munchkinmunchies.com

1 (17.3- oz.) package frozen puff pastry sheets, thawed  (I actually used 1 sheet/half a package and made 18 churros, but kept all the other ingredient amounts as listed)
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup melted butter

1. Preheat oven to 450 degrees F.  Unfold and cut puff pastry sheets in half lengthwise, and cut each half crosswise into 1-inch-wide strips.  Place strips on a lightly greased parchment paper-lined baking sheet(I used a stoneware baking sheet without grease or parchment:)) Bake 10 minutes or until golden brown.
2.  Meanwhile, combine sugar and cinnamon.  Remove pastry sheets from oven, and dip in butter, roll in cinnamon-sugar mixture.  Let stand on a wire rack 5 minutes or until dry. Delicious!

Pioneer Woman's Cinnamon Rolls

Photo from Pioneer Woman blog

Disclaimer: The thing about having a family-run blog is when that said family has a family reunion.  We have all been working hard at having fun with each other which is why our blog has run stale for the last couple of weeks.  I have LOTS of recipes to enter so keep checking!

Okay, about the cinnamon rolls.  Most of you know that Pioneer Woman is amazing in all things.  These are included.  These are actually one of her more well known things on her blog.  However, they were not my favorite.  I mean, they were good, but I prefer cream cheese frosting.  Plus, I thought they were a lot of work.  Somewhere on this blog is an amazingly good and amazingly easy cinnamon roll recipe made with vanilla pudding.  Those are MY favorite, hands down.  Jake says these are HIS favorite, hands down.  You decide!

Recipe: Pioneer Woman’s Cinnamon Rolls

Recipe from Pioneer Woman

Ingredients

• 1 quart Whole Milk
• 1 cup Vegetable Oil
• 1 cup Sugar
• 2 packages Active Dry Yeast
• 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
• 1 teaspoon (heaping) Baking Powder
• 1 teaspoon (scant) Baking Soda
• 1 Tablespoon (heaping) Salt
• Plenty Of Melted Butter
• 2 cups Sugar
• Generous Sprinkling Of Cinnamon
• _____
• MAPLE FROSTING:
• 1 bag Powdered Sugar
• 2 teaspoons Maple Flavoring
• ½ cups Milk
• ¼ cups Melted Butter
• ¼ cups Brewed Coffee
• ⅛ teaspoons Salt

Preparation Instructions

Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour.

Stir mixture together. Cover and let rise for at least an hour.

After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).

When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.

Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.

Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.

Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
 
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.

Mom's Rice Pudding

I cannot believe no one has posted this recipe yet! Whenever I want to have a delicious, comforting breakfast that reminds me of being little, I will break out this recipe and make it. Mom made this all the time growing up- probably because it could feed a [huge] crowd for a little bit of money. Whatever the reason, its so amazingly rich and delicious...you need to try it.

courtesy

Mom's Rice Pudding

Becky Jewkes

4 cups milk

1/2 cup granulated sugar

1/2 cup white rice

Vanilla extract

Combine all ingredients (except vanilla) in large oven-proof pot. Cook, uncovered, at 350 degrees for 1 hour and 15 minutes. Add desired amount of vanilla after removing from oven and stir to combine. Enjoy!

Garden Chicken Casserole

Pic courtesy of Google images

I know that you're probably immediately turned off by the word "casserole," but don't be. Mostly because it's not a casserole, it's more like a stew. You don't even bake it in the oven! Anyway, of all the recipes that Mom made for us growing up, this is maybe one of three that I still make today. Which is a testament to it's goodness. Not that Mom wasn't a fabulous cook, it's just that times and food has changed a lot. And even though this is an oldie, it's a goodie.



Garden Chicken Casserole
from Becky Jewkes

Brown 10 chicken breasts in small amount of oil
Peel and slice 10 carrots
Wash and thinly slice 10 potatoes
Slice in to rings 2 onions

Spray non-stick spray on the bottom of a large pot. Layer chicken, carrots, onions, potatoes. Season with s & p. Pour 2 cans of cream of chicken soup diluted with 1 can of water over the chicken and veggies. Cover and simmer on low for 45 minutes or until potatoes break easily.

***Note: You can manipulate this recipe SO easily. First off, I would probably cut this one in half, maybe even in a fourth. You can add peas, peppers, tomatoes, or whatever your little heart desires. You can also change the ratios of ingredients to your liking. Enjoy!