Brown Butter Parmesan Chicken Linguine

Pic courtesy of How Sweet It Is

I'm still sitting at the dinner table as I write this. It was THAT good. There are some meals in life that are better than dessert. This is one of them. My kids had seconds. That never happens. It was seriously one of the best meals I've had in a long time. I could seriously go on, but just go make it and see for yourself.

Brown Butter Parmesan Chicken Linguine

adapted from How Sweet It Is

serves 4

1.5 pounds boneless, skinless chicken breasts (about 2 large breasts), cut into pieces

1 teaspoon salt

1 teaspoon pepper

1/2 teaspoon smoked paprika

1 1/2 tablespoons canola oil

5 tablespoons unsalted butter

1 medium sweet onion, sliced

4 garlic cloves, minced or pressed

3/4 cup dry white wine

1/2 to 3/4 pound whole wheat pasta (preferably noodles)

2/3 cup freshly grated parmesan cheese + more for topping

fresh chopped parsley for topping

Heat a large skillet oven medium-high heat and add canola oil. Pat chicken dry with a paper towel then toss with salt, pepper and paprika. Add to the skillet and brown on all sides, cooking for about 8-10 minutes total. Remove and set aside in a bowl. Turn heat down to low and add 1/2 tablespoon butter. Add sliced onions with a pinch of salt and stirring occasionally, cook until caramelized – about 15 minutes.

While onions are caramelizing, heat a small saucepan over low heat and add 5 tablespoons of butter. Whisk constantly until butter has brown bits on the bottom, then immediately remove from heat. I usually whisk for about 30 seconds more just to make sure the bits don’t burn. Set aside. At this time also prepare the water for your pasta and cook according to the directions.

After onions have caramelized, add garlic and cook for 30 seconds until fragrant. Increase the heat to medium and add wine. Let the wine bubble and cook for 2-3 minutes. Add chicken and pasta both to the skillet, tossing multiple times to coat. Turn off heat and stir in grated cheese. Drizzle brown butter (make sure you get the brown bits!) over top, tossing to coat a few more times. Serve with additional cheese and chopped parsley.


Perfect Pumpkin Roll

photo from melskitchencafe
So I admit that I had to scrap my roll the first time.  I only lightly greased the wax paper and mine needed to be heavily greased.  Other than that--this really is the perfect pumpkin roll.  So, so, so good!

Perfect Pumpkin Roll
From melskitchencafe
INGREDIENTS:
Cake:
1 cup sugar
3/4 cup flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
3 eggs
2/3 cup mashed (canned) pumpkin
1/2 cup chopped walnuts (optional)
Filling:
8 ounces cream cheese, softened
1 tablespoon butter, melted
1 teaspoon vanilla
1 cup powdered sugar
DIRECTIONS:
Preheat the oven to 350 degrees. Grease a 15 X 10-inch jelly roll pan. Cut wax paper to fit the bottom of the pan and leave an inch overhang on each of the short ends of the pan. Lightly grease the wax paper and sides of the jelly roll pan.
Mix the sugar, flour, salt, soda, cinnamon, eggs and pumpkin in a large bowl. Once mixed, pour mixture over the waxed paper. Sprinkle the walnuts, if using, on top of the mixture. Bake for 14-15 minutes until edges pull away from the sides of the pan and center is done.
Lay a large dishtowel on the counter top (it is best to use a dishtowel without any texture – a tea towel or similar towel works best). Spread a thick dusting of powdered sugar all over the towel. When the cake comes out of the oven, turn the pan upside down on the powdered sugar-laden towel so the wax paper is on the top. Gently peel off the wax paper, being careful not to tear the roll. Starting at one of the short ends, roll the pumpkin cake up with the towel to cool. While the roll is cooling, mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy. Once the roll is cool, unroll and with an offset spatula, carefully spread filling in an even layer over the cake. Roll it up without the towel and place in the refrigerator (covered with plastic wrap or wax paper) for about an hour before serving.

ginger steak salad


I was craving salad tonight and found this recipe. It ended up being amazing! Beau and I couldn't eat it fast enough (its perfect serving sizes for dinner for 2)! I added a few more things to our salad and it turned out really good. I put in the cherry tomatoes she suggested, some raw halved walnuts for texture and goat cheese (soooo good). I also used a mixture of spring mix and butter lettuce and left out the jalepeno. I didn't worry about the sherry either for the marinade i just added a little cooking white wine that I had on hand but it would be fine without. Finally, like the last thing I posted, I cooked the steak on my iron skillet which is what ms. pioneer woman suggests and it turned out fabulous, tender, flavorful. I'm telling you if you don't have one get one.

Ingredients

  • MARINADE INGREDIENTS:
  • 2 Tablespoons Soy Sauce
  • 1 Tablespoon Sherry
  • 2 cloves Garlic, Minced
  • 2 teaspoons Brown Sugar
  • 1 whole Rib-eye, Strip, Or Sirloin Steak
  • 2 Tablespoons Olive Oil
  • _____
  • FOR SALAD DRESSING:
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Soy Sauce
  • 2 Tablespoons White Sugar
  • 1 Tablespoon Lime Juice
  • 2 cloves Garlic, Finely Diced
  • 1 Tablespoon Fresh Ginger, Minced
  • ½ whole Jalapeno, Seeded And Diced
  • _____
  • SALAD INGREDIENTS:
  • 2 whole Green Onions
  • 8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)

Preparation Instructions

Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.

Combine salad dressing ingredients and slice green onion.

When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.

Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes if that makes your skirt fly up.

Snickerdoodles

Pic courtesy of Stephanie's Kitchen

It was recently brought to my attention that we don't have a snickerdoodle recipe here. Well, since these are one of my favorite kinds of cookies, I better get posting. I have tried lots of snickerdoodles and these are the best. They are so light and buttery and the cream of tartar gives it that little tang that I adore. Love 'em.

Snickerdoodles
from Stephanie's Kitchen

3 cups all purpose flour
2 teaspoons cream of tarter
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups granulated sugar
1 cup butter, softened
2 eggs

1/4 cup sugar
2 teaspoons ground cinnamon

1. In a medium bowl, whisk together the flour, cream of tarter, baking soda and salt. Set aside.
2. Using a mixer, cream the sugar and butter until light and fluffy. Add in eggs. Slowly add the flour mixture and mix until well incorporated.
3. Mix together the 1/4 cup sugar and cinnamon. Shape in to 1 1/2 inch balls and dip in the cinnamon-sugar mixture. Place on a baking sheet lined with parchment paper and bake at 350 degrees for about 10-12 minutes. Do not over bake or they will be too crispy. Bake just until light and golden.

Homemade Vanilla Granola

photo from favfamilyrecipes.com

I am going all granola-ey!  Okay, that was lame.  I love making granola lately.  This makes such a huge batch, it's really moist, and super tasty!

Homemade Vanilla Granola
Recipe from favfamilyrecipes.com

8 c. oats
2 c. sliced almonds
1 c. wheat germ
1 c. brown sugar
1 tsp. salt
1 tsp cinnamon
craisins or raisins, to taste (optional)
3/4 c. canola oil
1 c. honey
3 Tbsp. vanilla (use the real stuff if you have it-- it tastes much better)

Preheat oven to 300-degrees. Combine first 8 ingredients (dry ingredients) in a large bowl. In a saucepan combine oil, honey, and vanilla and bring to a boil. Let boil for 1 minute then pour over oat mixture. Mix until all ingredients are moistened. Divide and spread mixture over 2 large cookie sheets and bake at 300-degrees for 20-30 minutes. Remove from oven and leave on pans until the granola hardens (it may be a little chewy and that's ok.. if you prefer it not to be chewy at all, allow to dry completely). Break up granola and store in large Ziploc bags or containers. Serve plain, with yogurt, or with milk.

Double Chocolate Mousse Torte

Pic courtesy of Mel's Kitchen Cafe

I made this for dessert after a Sunday dinner of roast and potatoes. I didn't know quite what I was getting in to with this one- it was a little (just a little) intense, but it was SO worth it. Everyone loved it. Christian even broke his "no sweets" challenge for the night and he probably had like 5 pieces. Mmmm, I wish I had a piece now!
PS- I didn't use Mel's chocolate cake recipe in her original post. My friend told me I needed to try the chocolate cake recipe on the back of the Hershey's cocoa powder can. Oh my, it was SO moist and delicious. Perfect for this recipe.

Double Chocolate Mousse Torte
adapted from Mel's Kitchen Cafe

Cake:

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY'S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

Mousse:
1/2 cup butter, cut into pieces
4 large eggs, separated at room temperature
1/4 cup whipping cream
1 tablespoon vanilla extract
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped finely (it is important the chocolate for this mousse layer is chopped finely or it won’t melt completely when added to the warm egg yolks)
1/2 cup sugar

Topping:
3/4 cup heavy whipping cream
2 tablespoons powdered sugar
vanilla to taste

DIRECTIONS:
For cake:

  1. Heat oven to 350°F. Grease and flour one 10-in spring-form pan. (I used my Demarle large round mold.)

  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.

  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely on wire rack. Cover and chill while making mousse.

For mousse:
Melt butter in medium metal bowl set over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk yolks, 1/4 cup cream and vanilla in small bowl to blend. Gradually whisk yolk mixture into bowl with melted butter. Whisk constantly over simmering water until thermometer registers 150°F, about 6 minutes (mixture may appear broken – mine did not but it was very thick like custard or pudding). Remove from over water; add chocolate and stir to melt. Set aside. Beat egg whites and 1/2 cup sugar and a pinch of cornstarch in large bowl to medium-stiff peaks. Whisk 1/4 of beaten egg white mixture into warm chocolate mixture to lighten. Fold in remaining egg white mixture. Pour mousse over the cooled cake in pan; smooth top. Chill torte until mousse is set, at least 6 hours and up to 1 day.

Run sharp knife around edge of pan to loosen torte. Release pan sides. Transfer torte to platter. Using electric mixer, beat 3/4 cup cream and powdered sugar in medium bowl until peaks form. Spread whipped cream over torte. Top with whipped cream and some berries if that's your thing.

Breakfast Pockets

photo from budgetgourmetmom.com

I am not gonna lie.  These were to die for...and so versatile!  You can put anything in the middle!  I froze about 20 of these and they were delicious just nuked in the microwave a little bit.  The dough is DELICIOUS!

Breakfast Pockets
Recipe from budgetgourmetmom.com
Dough
§  1 1/2 tblsp yeast
§  1/2 c warm water (110 degrees)
§  3/4 c evaporated milk (110 degrees)
§  1/2 c vegetable oil
§  1/4 c sugar
§  1 egg
§  1 tsp salt
§  3 1/2 c flour
In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour.
Once the dough is done, punch down. Cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake in a 350 degree oven for 15-20 minutes.
Filling
§  1 lb bulk sausage
§  1/2 c onion, chopped
§  1 1/2 c frozen hashbrown potatoes, thawed
§  7 large eggs
§  3 tblsp milk
§  1/2 tsp salt
§  1/2 tsp pepper
§  1/2 tsp garlic salt
§  pinch of cayenne pepper
§  2 c cheddar cheese, shredded
Cook the sausage and onion over medium heat until browned. Drain. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
To Freeze:
Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.

Apple Fritter Muffins

photo from chasingsomebluesky.blogspot.com
These were really, really good!  I thought the process was a bit lengthy, but I guess that's what it takes! 

Apple Fritter Muffins  
From chasingsomebluesky.blogspot.com

For the Apples:
2 large granny smith apples, 1/4 inch dice
3 tbsp butter
1/3 cup granulated sugar
2 tsp cinnamon
2 tbsp water
1/3 cup flour

For the Muffins:
2 large eggs
1/4 cup applesauce
1/4 cup canola oil
1 cup granulated sugar
1/3 cup brown sugar
1 tsp vanilla extract
2 1/3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3 tsp cinnamon
1/2 tsp salt
1 cup buttermilk

For the Glaze: 
2 tbsp butter melted 
1 cup confectioners sugar
1 tsp vanilla 
1 tbsp hot water 

Directions: 
1.            Preheat oven to 400 degrees F. 
2.            Line 14 muffin cups with muffin liners 
3.            In a skillet add add apple ingredients except flour and cook over medium heat until apples are tender, about 10 minutes.  Stir in flour to coat apples (this prevents apples from sinking to bottom of muffins)
4.            In a medium bowl whisk together flour, baking powder, baking soda and salt.
5.            In a large bowl beat together applesauce, oil, and sugars till smooth. Beat in eggs, one at a time. Add vanilla and mix thouroughly  
6.            Stir the flour into the butter mixture alternately with the buttermilk, beginning and ending with the flour and making sure everything is thoroughly combined. 
7.            Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time.
8.            Cool muffins in pan for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing. 
9.            To make the glaze, In a medium bowl mix together the melted butter, confectioners sugar, vanilla and water. Whisk until smooth. 
10.          When muffins have cooled slightly, dip the muffin top into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden before serving.

pork chops sing along


this was a low maintenance easy ingredients recipe which is not the norm for Ms Pioneer woman. but it was still just as good. we were given an iron skillet for our wedding which i returned not thinking it was not worth having another pan. i have regretted it every day since. i finally bought one to make this recipe and it was amazing. other then the rice cooker it's the only pot/pan you use. also i didn't worry about grilling the pineapple before hand and it tasted just as good just give it enough time in the pan to heat up.

Prep Time
Cook Time 		Servings 6Difficulty Easy

Ingredients

  • ½ whole Pineapple, Cut Into Spears And Skewered
  • 2 cups White Or Brown Rice, Cooked
  • 6 whole Pork Chops
  • 1 Tablespoon Butter
  • 1 Tablespoon Peanut Oil Or Canola Oil
  • 1 whole Large Onion, Sliced
  • 6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)
  • 1 Tablespoon Rice Wine Vinegar
  • 2 Tablespoons Honey
  • 1 Tablespoon Sriracha, Or Other Hot Sauce
  • Salt To Taste
  • 3 cloves Minced Garlic
  • 2 whole Eggs
  • 1 jar (small) Drained Pimentos
  • 1-½ cup Frozen Peas
  • 2 Tablespoons Soy Sauce (additional)

Preparation Instructions

Cook rice according to package instructions. Set aside.

Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.

(Note: soak wooden skewers in water for a few hours first.)

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

Divine!

Oatmeal Chocolate Chip Cookie Muffins

Pic courtesy How Sweet It Is

I saw these a few weeks ago and instantly knew I had to make them. A way to feel good about eating chocolate chip cookies? I'm sold. And, they were every bit as good as they sound. They almost tasted healthy. Christian went nuts over them.

Oatmeal Chocolate Chip Cookie Muffins

from How Sweet It Is

makes 12 muffins

1 cup whole wheat pastry flour (or all-purpose) (I used all-purpose)

1 cup rolled oats (I used quick oats)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup brown sugar

1 egg

1/4 cup butter, at room temperature

1 1/2 teaspoons vanilla extract

1 cup milk (any kind will do)

1 cup chocolate chips

Preheat oven to 350.

Add oats to a bowl and add 1/2 cup of milk. Let soak for 5-10 minutes, while you prepare the first few steps of the muffins.

In a large bowl, combine egg and brown sugar and whisk until smooth and caramel in color. Add in vanilla and butter, whisking well. Try to smooth the batter as much as possible – there still may be some small butter chunks. Add flour, oat mixture, baking soda, salt and cinnamon and mix. Add remaining milk and combine until smooth. Fold in chocolate chips.

Line a muffin tin with lines and pour about 1/4 cup batter into each line. Optional: Sprinkle the tops with raw turbinado sugar. (I didn't do this and I loved them plain.) Bake for 15-18 minutes, or until cooked through. Serve with butter!


Creamy Chicken Broccoli Casserole

I am a sucker for broccoli but Jake hates it.  Occasionally I force it down his throat.  He actually liked this recipe--more than most.  I thought it was delicious!  

CREAMY CHICKEN BROCCOLI CASSEROLE
From chefintraining blog 

4-5 chicken breasts (or if your like me in a hurry, rotisserie chicken works great!)
1 bags frozen broccoli
2 8 oz. boxes of cream cheese
2 cups milk
2 tsp garlic salt
3/4 cup Parmesan cheese
Ritz cracker crumbs for topping

Cook the chicken, then slice or break it into bite size pieces.  

Cook broccoli in salted water.  

Place the broccoli in a 9x13 greased (or spray with Pam) casserole dish.  

Heat the milk, cream cheese, salt, garlic powder and Parmesan cheese over low heat, stirring till the mixture is smooth.  

Pour 1 cup of sauce over the broccoli.  

Now add the chicken into the pan and pour rest of sauce over it.  

Sprinkle the top with 1/4 cup Parmesan cheese and Ritz cracker crumbs.

Bake at 350' for 25 to 30 minutes.  (Note watch the sauce while baking, it can get too hot and burn on top!) 

Pesto Orecchiette With Chicken Sausage

picture courtesy of realsimple.com

This is one of the easiest recipes I have made in a while. Twenty minutes. For real. Awesomeness. Lincoln had seconds and my picky picky two-year old had thirds. Enough said. And Orecchiette pasta is possibly the cutest pasta I have ever used. My kids said they looked like little hats. And THAT right there made it even more fun to eat!

Pesto Orecchiette With Chicken Sausage


Ingredients


12 ounces orecchiette (the only brand I could find was De Cecco)

1/2 pound green beans, trimmed and cut into 1-inch pieces (I used frozen)

1 cup frozen peas

1 tablespoon olive oil

8 ounces fully cooked Italian-style chicken sausage links, thinly sliced (I used Jennie-O turkey sausage b/c I couldn't find chicken sausage- it was really good!)
1/3 cup pesto

1/2 cup grated Parmesan
 
Put oil in pan and slice sausage into pan. Fry. Next time I will just spray the pan...who needs olive oil like that? Boil pasta according to directions on box. In the last three minutes of the boiling, add the veggies. Reserve 1 cup of water from the pasta. Drain the rest. Add the remaining ingredients and 1 cup of reserved water and mix with drained pasta and veggies. Salt and pepper to taste. Garnish with fresh parmesan.

Katie's Secret Ingredient Smoothie

My cousin Katie (I know, I know...we hear about her alot) intro'd me to this smoothie and it has recently become a serious staple for three reasons 1) my kids love love love it 2) its easy and uses ingredients that do not go bad 3) its extremely low cal but extremely tasty. So....when I diet from the hours of 7 am to 3pm (everyday I fail epically around 3 or 4) I love this little treat. And its filling too!

Katie's Secret Ingredient Smoothie
 This is not an exact science here so I don't have measurements. Having said that, I usually use the following quantities. It makes a blender full.

-3 c. Sprite zero or Diet Twist up (whatever brand of dient lemon-lime soda) <<---psssttt, this is the secret ingredient
-4 scoops Fat Free Rainbow Sherbet (I have only found Wal-Mart brand and its great!)
-2 cups Wal-mart brand's "mixed fruit" frozen fruit (it has mangoes, pineapple, strawberries and peaches in it)

Cadbury Egg Cookies


I've made these cookies 2 years in a row now and they are divine. i only use 1/4 cup of crisco and 3/4 cup butter just to make myself feel a bit better. go try these now.

Cadbury Egg Cookies
Recipe By OurBestBites.com

1/2 C Crisco (I use butter flavored)
1/2 C Butter
1 C brown sugar
1 C white sugar
2 Eggs
1 1/2 t vanilla
1 t baking powder
1 t baking soda
1/2 t salt
2 1/2 C flour
6T unsweetened cocoa powder
1 10 oz bag Cadbury Mini-Eggs*

*If it's not Easter, or you (gasp!) don't like Cadbury Eggs, try these cookies with white chocolate or PB chips- they're fantastic!

Preheat oven to 350. You'll need to chop up those Cadbury Eggs. I just put them in a ziplock bag and bang on them with a marble rolling pin until they're sufficiently crumbled.

Cream together the butter, crisco, brown sugar and white sugar. Add in eggs one at at a time and the vanilla. In a separate bowl whisk together the flour, soda, baking powder, salt, and cocoa powder. Add flour mixture to the butter mixture to combine and then mix in the candies.

Drop onto a cookie sheet and cook for about 8-10 minutes. Remove to a cooling rack and try not to stuff them in your face to quickly.

Quick Blender Jell-o

photo from realmomkitchen.com
This is really, really good.  While I try to avoid the typical mormon jell-o recipes, I gave in to this one.  It was so good, creamy, and quick!



Quick Blender Jell-o   
Recipe from real mom kitchen
  • 2/3 c. boiling water
  • 1 (3 oz) package Jell-o
  • 8-10 ice cubes
  • 1  (8 oz) container of Cool-whip
  1. Place the boiling water in the blender and add the package of Jell-o.  Place the lid loosely on your blender.  Since you are using boiling water, if you put the lid on tight you could end up with an explosion.  Blend for 1 to 2 minutes until the jello is dissolved.
  2. Add the ice cubes to the blender ONE at a time.  Blend after each addition until the ice is well blended.
  3. Add half of the container and cool whip.  Blend until combined.  Pour Jell-o into desired dish/dishes.  then chill until set.  the original recipe said 5 minutes but I would plan on at least 30 minutes.
  4. Top each serving with a dollop of the remaining cool whip. Serves 6.

Crockpot Applesauce

photo from increasinglydomestic.blogspot.com
I was really intimidated by peeling so many apples, but I invited a friend over, put the boys to work and made quick work of it.  This applesauce is delicious and lasted me several days!

Crockpot Applesauce
Recipe from increasinglydomestic.blogspot.com
After you pick (or buy) your apples you need to:
1. Wash them
2. Peel them
3. Core them
4. Slice them
5. Place them in a slow cooker
(Preferably while watching McDreamy and McWarVet on Hulu)


Set the slow cooker on low heat for 6-8 hours.

Add 1/2 cup water to start and add more later if it needs it.
Some people season later, but I like the seasonings to cook into my apples, so I add about a 1/4 cup of sugar(brown or granulated) and a heavy sprinkling of cinnamon.


After so many hours in the slow cooker I didn't even have to mash my apples! I stirred them and they fell to mush. Yummy mush.

Kettle Corn

Pic courtesy of allrecipes.com

Christian decided about a week ago that he eats too much candy and dessert so he decided to go on a candy and dessert fast after Valentine's Day. I thought I'd try it with him. I made it til 7pm on the first day. And then my body was screaming for chocolate. Anyway, so we had some friends over for games and treats last night and I couldn't very well have all these tempting treats out without something for Christian to munch on. We both love kettle corn, but I've only ever made the microwave bags. I looked on allrecipes.com to see if they had a recipe and of course they did. So, I made it last night and it was seriously so good- it was even gone before the yummy cookies I made! I found what I call Christian's "cheat treat." :) Enjoy!

Kettle Corn
from allrecipes.com

1/4 c veg oil (I used EVOO)
1/4 white or brown sugar (using brown will make it taste more caramel-y)
1/2 c unpopped popcorn kernels
salt to taste

Heat the oil in a large pan. Put 3 kernels in the pan and when they pop, dump the remaining kernels in. Sprinkle with the sugar and cover with a lid. Let it pop, shaking intermittently to avoid burning the sugar. When there's 2-3 seconds between a pop, it's done. Sprinkle with salt to taste.

Cowboy Casserole

photo from thecuttingedgeofordinary.blogspot.com


I made this for some friends before General Conference.  It was delicious!  The selling factor for me was that I could make it the night before so I didn't have to wake up early the next morning!


Cowboy Casserole
 From the cutting edge of ordinary blog
1 1/2 pounds ground beef (I used 80/20)
1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots (I used Ore-Ida Crispy Crowns)

Before I got ready to make this casserole, I let the Crispy Crowns sit on the counter to defrost for an hour or so. The original recipe used still frozen tater tots, but I felt they wouldn't cook as well if they were still frozen solid.

In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the Crispy Crowns on the bottom, pour the hamburger mixture over the top and then layer with the other half of the Crispy Crowns. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

*Note - The second time I made this I prepared it the night before and stuck it in the fridge overnight. I took it out about an hour before I wanted to bake it, just so it could come to room temperature a bit. I think it was even better than the first one

Tex-Mex Frito Salad

photo from realmomkitchen.com


For a side dish for a BBQ or something, this is perfect!  I am not a fan of catalina dressing but I really enjoyed it in this combination.  Obviously, leftovers would be nasty so eat it all at once!

Tex-Mex Frito Salad
From realmomkitchen.com
  • 1 (14.5 oz)can red kidney beans, rinsed and drained (I prefer Bush’s)
  • 1 (14.5 oz)can pinto beans, rinsed and drained (I prefer Bush’s)
  • 10.5 oz  (1 dry pint) container grape tomatoes, halved or quartered depending on their size
  • 1/2  (4.25 oz) can of chopped olives
  • 1 yellow pepper, diced
  • 4 green onions, diced
  • 1 cup celery, chopped
  • 2/3 of a 16 oz. Catalina Dressing
  • 2 1/2 finely shredded Mexican blend cheese
  • 1 (10.5 oz) bag of Chili Cheese Fritos
  1. In a large bowl, combine the beans, tomatoes, olives, pepper, green onion and celery.  Refrigerate until ready to serve.
  2. Before serving, mix in the cheese and dressing until well combined.  Then fold in the chips and serve.  You want to fold in the chips when you are ready to serve or they will become soggy.

Cauliflower Soup

I made this soup for dinner tonight and everyone loved it- even Brian, who isn't necessarily a soup guy. I love that it has a lot of healthy ingredients in it and it makes a ton for leftovers.
Cauliflower Soup
Adapted from Zoom Yummy

1 head of cauliflower, chopped into florets
2 carrots, diced
1 onion, diced
3 Tbs. butter
7 cups chicken broth
4 Tbs. flour
3 cups milk
1 cup sour cream
1/2 cup sharp cheddar cheese
2 tsp. parsley
2 bay leaves
1/4 tsp. pepper
Salt, to taste

Melt 2 Tbs. butter in large saucepan. Saute onions for 3 minutes and then add carrots and saute for 2 additional minutes. Add cauliflower, chicken broth, and spices. Bring to a boil, reduce heat, and simmer covered for 25 minutes. While thats cooking, whisk together flour and milk in a bowl. Melt 1 Tbs. butter in smaller saucepan. Add milk and flour mixture and whisk together. Bring to a boil and whisk constantly, while boiling for two minutes. Add milk mixture to soup and simmer for 10 minutes altogether. Remove from heat and add sour cream and cheese. Serve.