Frozen Bread Caramel Rolls from Grandma Wilcock

Ingredients:
12-15 Rhodes bread dough balls
1/2 C melted margarine
1 C brown sugar
1 large package vanilla pudding mix (not instant)
2 1/2 TBS milk
1/2 tsp. cinnamon

Instructions:
Place dough evenly spaced on greased 9x13 cake pan.  Melt margarine and add brown sugar, pudding mix, milk and cinnamon.  Mix well.  Pour over dough.  Cover loosely and let raise 4-5 hours or until nearly to the top of the pan.  Sprinkle with a little more cinnamon if desired.  Bake at 375 degrees for 30 minutes.  Invert pan onto serving platter or waxed paper and serve immediately. 

Potato Cheese Soup from Melinda LeCheminant

Instructions:
In a large pot add:
5 cups chicken broth. 
4-5 diced potatoes. 
1 grated carrot and 1 stalk chopped celery. 
Add other veggies you like (broccoli, corn, green onion. chopped mushroom, onions are a few options) 
Cook until tender. 

In a separate bowl mix together 1/4 C flour and 1/4 C milk.  Whisk into the broth and vegetable pot. Cook until thickened.  Add 1 pint cream, being careful not to let it boil or the cream will curdle.  Add cheese and stir until melted.  Salt and pepper to taste.  Can sprinkle with parsley flakes.

Clam Chowder: Grandpa Petersen

Ingredients:
2 cans minced clams (6 1/2 oz.)
1 C diced celery
1 C chopped onion
2 C diced potatoes
3/4 C butter
3/4 C flour
1 1/2 tsp. salt
Pepper to taste
1 quart half and half milk
1/2 tsp. sugar

Instructions:
Drain juice from clams and pour over vegetables in saucepan.  Add enough water to barely cover and simmer until potatoes are tender (about 20 minutes).  Melt butter.  Add flour to butter and blend.  Add cream and cook until smooth and thick.

Add undrained vegetables and clams.  Heat through.  Season with salt, pepper and sugar.

Cheesy Onion Potatoes from Grandma Petersen

Ingredients:
6 large peeled and diced or sliced potatoes
1 can cream of chicken, mushroom, or onion soup
6-8 green onions, sliced
1 pint sour cream
1-2 cups grated cheese

Instructions:
Mix all ingredients together but the cheese.  Top with cheese and bake at 350 degrees for 45 minutes

Creamy Cranberry Salad from Grandma Wilcock

Ingredients:
3 cups fresh or frozen coarsely chopped cranberries
1 20 oz. can drained, crushed pineapple
1 med. apple, peeled and chopped
2 C. mini marshmallows
2/3 C. sugar
1/4 C chopped pecans
8 oz. cool whip

Instructions:

Combine all ingredients but cool whip.  Mix well and refrigerate several hours or over night.  Add cool whip just before serving.  10-12 servings

Orange Cranberry Bread from Pinterest

Yield: 1 loaf

Prep Time: 20 minutes

Cook Time: 70-75 minutes

Total Time: 95 minutes

Sweet orange bread dotted with fresh cranberries and drizzled with an orange glaze! This bread is perfect for the holiday season!

 

Ingredients:

For the bread:

1 1/2 cups all-purpose Gold Medal flour
1/2 teaspoon salt
1 teaspoon baking powder
1 cup granulated sugar
Zest of 1 large orange
3/4 cup buttermilk
1/2 cup canola or vegetable oil
2 large eggs, slightly beaten
1 tablespoon fresh orange juice
1/2 teaspoon vanilla extract
1 cup fresh cranberries

For the orange glaze:
1 cup powdered sugar
1 1/2 tablespoons fresh orange juice
1 teaspoon orange zest

Directions:
1. Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.

2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.

3. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.

4. Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.

5. Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.

6. Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.

7. While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.

Note-store the bread, wrapped, on the counter for 2-3 days.

 

Black Bean Salsa Chicken

This is somewhat similar to the recipe I posted earlier, but they taste pretty different so I decided to post it! The recipe is from Megan Doxey in my ward.

Ingredients:
2-4 chicken breasts (I used 4 medium/small)
1 cup salsa
1 can black beans
1 can corn
1 cup chicken broth
1 pkg. taco seasoning
1 cup sour cream
rice
shredded cheddar cheese


Place chicken in the crock pot and add everything but the the sour cream and cheese. Cook on high for 4 hours or low for 5-6 hours. Mix in sour cream just before serving. Top with shredded cheese and serve over rice.

Creamy Corn Chowder

I have made this soup several times and finally decided to put it on the blog! It's from the "Best Bites" Cookbook. And for a cream soup, this is pretty healthy! 

Ingredients:

6-8 ounces bacon (about a 1/2 package) *I use turkey bacon

2 TBSP butter

1/4 flour

1 cup water

2 1/2 cups milk (I use skim)

2 chicken bouillon cubes or 2 tsp chicken base

2 red potatoes, diced into small cubes (I use 3 potatoes)

3/4 cup minced onion

2-3 cloves garlic, minced

1 (14oz) can corn, dranined or about 1 1/2 cups frozen fresh corn

A few dashes hot sauce (optional)

Salt and Pepper to taste (I usually don't add salt because the bacon adds enough salt for me)

**Save some of the bacon to sprinkle on top for that nice crunch element  :) also put cheese on top like sharp cheddar cheese and it's delicious! 

1. Cook bacon until crisp

2. While the bacon is cooking, melt the butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken bouillon cubes and bring to simmer. Add potatoes, onion, and garlic, and simmer (but don't boil!), stirring very frequently, for about 20 min or until potatoes are tender. 

3. Crumble the bacon and add to soup along with the corn. Heat through. Add hot sauce if you want it and then salt and pepper to taste. 

4. Serve in bowls with bacon and cheese sprinkled on top. 

Hasselback Sweet Potatoes (Posted by My Recession Kitchen)

Haven't tried this yet but sounds yummy

Serves 2-4 -

2 sweet potatoes  2 tablespoons Earth Balance butter substitute (chopped in little pieces)

2 tablespoons applesauce

2 tablespoons maple syrup 

1/4 cup chopped pecans 

1/4 cup dried cranberries

1/4 cup peeled and finely diced apple

1/2 teaspoon cinnamon

1 pinch salt

Olive oil

Preheat oven to 400

Wash and peel the sweet potatoes 3/4 of the way, leaving some peel on the bottom of the potato.

Lay wooden chop sticks on each side of the potato and slice as thinly as you can.

Rub them with a little olive oil.

Oil a baking dish or line it with parchment paper.

In a small bowl, mix together the rest of the ingredients.

Carefully try to push some of the stuffing mixture between the slices.

Pile the remaining stuffing on top of each potato.  

Drizzle any remaining liquid over the potatoes.

Cover the dish with foil and bake for 40 minutes.

Remove the foil and bake for another 10 - 15 minutes, being careful not to burn the topping.

Allow to cool for 5 minutes before serving.

Caramel Popcorn

This is so bad for you. But I took it to a birthday lunch in and it was a hit. Found it on Pinterest.

1/2 cup butter (1 stick)
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup sweetened condensed milk (1/2 can)
1/2 cup light corn syrup
1 tsp vanilla
1/2 tsp baking soda
1/2 cup unpopped popcorn (makes 5 quarts)

1) In medium sized bowl put butter, white sugar, brown sugar, condensed milk, and corn syrup
2)microwave 2 min. Stir. Microwave 2 min. Stir. Microwave 2 min. Stir (total microwave time=6min)
3) Meanwhile (or before you ever start) pop corn and place in 2 bowls. I stove top pop my popcorn but you could use popcorn from bags or a pop corn popper.
4)when caramel is done microwaving, add vanilla and baking soda. Stir.
5) Pour about half of the caramel over 1 of the bowls of pop corn. Stir.
6)Add a little more popcorn then a little more caramel, while stirring, until everything is added. (I didn't end up adding all the caramel because it was super sticky. But add as much as you like!)

Honey Mustard Chicken Diablo (crock pot)

Not really sure why this has a Spanish name, definitely  not Spanish. It does have some curry and I know Jeremy doesn't care for curry, but the curry is NOT the star of the meal, so he make like it if you give it a try :)

Ingredients:

1.5 lbs chicken
1/4 cup butter
1/2 cup honey
1/4 cup mustard
1 tsp salt
1 tsp curry powder
1 tsp garlic powder
**Serve over rice

Met butter in bowl. Mix in honey, mustard, salt, curry, and garlic powder. Put chicken in crock pot and pour sauce over. Cook on high 3-4 hours or low for 5-6 hours.

Crockpot Salsa Chicken

So...I am kind of in love with my crock pot lately. I have been pretty busy, so I have been in search of some crock pot recipes and just thought I would share. They are just your average meal, nothing special. But they taste good and are easy :)

Ingredients:

3-4 chicken breasts
1 pkg. taco seasoning
1 cup salsa
1 can cream of chicken soup
1 cup sour cream
**you serve this over noodles, baked potatoes, or make it into a taco salad. could also serve over rice I suppose

Mix cream of chicken, taco seasoning, and salsa in the bottom of crock pot. Put chicken in and cover chicken with mixture. Cook on low for about 5 hours. Shred chicken and place back into crock pot. Add sour cream and mix together. Heat for another 15-20 min.

Eva Lou’s Butter Cookies (Wendy Willis Gaetz' mother-Facebook)

 

 

Makes 18-24 or so cookies depending on their size
Cream the following together, blend well:
1 cup of softened butter – do not substitute
¾ C of granulated sugar
1 egg
1 tsp of Almond flavoring

Sift 2 ½ Cup of flour
¼ tsp of baking powder

Add flour mixture to butter mixture and mix well. Dough should not stick to your hands. Add flour as needed if necessary, but don’t add too much. Chilled dough will roll out easier and cut easier. Helpful tips: I usually chill this for at least 20 minutes before rolling, but it will keep overnight or even for a few days in the refrigerator if needed. Cover lightly with plastic wrap. Roll in small sections and cut out with your favorite cookie cutter. For soft cookies, roll dough thicker. If you want a crispy cookie, roll thin. I try for about ¼” thickness or even a bit more. Bake 8-10 minutes in a pre-heated over at 350.

Frosting:
1 cup softened butter
1 ½-2# of powdered sugar (add slowly)
½ Cup of water (add slowly till you reach the desired consistency)
Dash of salt
1 tsp of Almond Flavoring
Beat on medium speed until creamy and frost -
Thicker frosting will hold better

 

Haven't tried these but I knew this lady when I was little and everyone loved her cooking!

Pork Carnitas and Homemade Flour Tortillas

These were really yummy.  Jeremy loved them.  We had them with homemade tortillas and served with avocado. Delectable!

Ingredients

2 pounds boneless pork shoulder (or 2 1/2 pounds bone-in)
Salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon ground cumin
1 tablespoon olive oil
1 onion, coarsely chopped
4 cloves garlic, minced
1 jalapeno, seeded and ribs removed, chopped (I think we just used a can of green chilies because we didn't have jalapenos).
1 orange, cut in half. (I also used the zest of half an orange to add a little kick)
3 tablespoons vegetable oil
Directions

Rinse and dry the pork shoulder. Salt and pepper liberally. Mix the oregano and the cumin with olive oil and rub all over pork. (I typically cook the pork a little and then drain it before adding the spices, Otherwise it's too runny and I drain off the flavor). Place the pork in a slow cooker and top with the onion, garlic, orange zest, and jalapeno. Squeeze over the juice of the orange and add the two halves. Cover and cook on low for 8 to 10 hours or on high 4 hours.

Once the meat is tender, remove from slow cooker and let cool slightly before pulling apart with a fork. In a large saute pan, heat the vegetable oil over high heat. Press the carnitas into the oil and fry until crusty on one side. Serve.

Read more at: http://www.foodnetwork.com/recipes/melissa-darabian/pork-carnitas-recipe.print.html?oc=linkback

Homemade Flour Tortillas

From: http://thecafesucrefarine.com/2013/08/best-ever-homemade-flour-tortillas/

INGREDIENTS

• 3 cups flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• ⅓ cup vegetable oil
• 1 cup warm water

INSTRUCTIONS

1. Combine flour, salt and baking powder in the bowl of a stand mixer. With the dough hook attached mix dry ingredients until well combined. Add oil and water with mixer running at a medium speed. Mix for 1 minute, stopping several timesto scrape the sides of the bowl. After about 1 minute, or when mixture comes together and begins to form a ball, decrease mixing speed to low. Continue to mix for 1 minute or until dough is smooth.
2. Transfer from mixing bowl to a well-floured work surface. Divide dough in half, then in half again. Continue until you have 16 fairly equal portions. Form each piece into a ball and flatten with the palm of your hand as much as possible. If dough is sticky, use a bit more flour. Cover flattened balls of dough with a clean kitchen towel and allow to rest for 15 minutes before proceeding.
3. After rest period, heat a large pan over medium-high heat. Roll each dough piece into a rough circle, about 6-7 inches in diameter, keep work surface and rolling pin lightly floured. Don’t stack uncooked tortillas on top of each other or they will get soggy.
4. When pan is very hot, place one dough circle into pan and allow to cook about 1 minute or until bottom surface has a few pale brown spots. The uncooked surface will begin to show a few little bubbles. If tortilla is browning too fast, reduced heat a bit. If it’s taking longer than a minute to see a few pale golden brown spots on underside of tortillas, increase heat a bit. Flip to other side and cook for about 30 seconds. You want the tortilla to be soft but have a few small pale golden brown spots on surface. Remove from pan with tongs and stack in a covered container or zippered bag till all tortillas are cooked. This will keep them soft and pliable.
5. Wipe out the pan inbetween tortillas if flour is started to accumulate.
6. Serve warm or allow to cool for later use. When ready to use, place a slightly damp paper towel in the bottom of a container (with a cover) that will hold the stacked tortillas. Microwave, uncovered for 15-25 seconds (start with 15) or until warm, then cover to hold heat while serving.
7. The tortillas will keep well stored in an airtight container or zippered bag at at room temperature for 24 hours or can be frozen indefinitely. To freeze, separate tortillas with parchment paper or waxed paper and place in a zippered bag before placing in freezer.

Spinach Artichoke dip

Ingredients

1 cup fat free cottage cheese
1/2 cup fat free sour cream
1/4 cup parmesan cheese, grated (can use more or less to diet)
1 (10 oz.) package frozen spinach (thawed and)
1 can artichoke hearts -drained (about 1.5 cups)
2 cloves garlic

Directions

Press the spinach between two plates to remove as much of the water as possible.

Whirl the garlic in a food processor (or blender) to chop, add cottage cheese and whirl till almost smooth.

Add spinach and artichoke hearts...whirl till consistency is however chunky or smooth you like.

Add sour cream and parmesan cheese and whirl just enough to blend.

You can then eat this as a cold dip...or spoon it into ramekins or a casserole dish and bake at 350 degrees for approx. 15 minutes or microwave till hot.

If baking, sprinkle a spoonful of the grated parmesan over the top of the dish rather than mixing it all into the dip.

Makes a delicious hot dip for dry tasted bagel chips or pita chips  (or veggie sticks)

Serves 8

(recipe credit to SparkPeople user ELAINEHN)

Salmon Cheese pie

(Cook time 20-30 minutes at 375 degrees)

Sift together:
2 1/4 cups flour
1 TBS baking powder
1/2 tsp. salt

Cut in:
1/3 cups shortening until mixtures resembles course meal

Combine;
 2 beaten eggs
 1/2 cup milk. 
Beat well.  Add to dry ingredients and mix only until all flour is moistened.

Roll out 2/3 of the dough on well-floured surface to an 11" circle.  Fit into 9" pie pan or  round cake pan.

Drain:
1 can salmon reserving 2 TBS juice; flake into bowl removing skin and bones.

Add:
1 TBS grated onion
2 TBS salmon juice

Put into biscuit lined pan.
Cover with:
#1/3  thinly sliced cheese

Roll out remaining 1/3 of dough to 7" circle.  Place on top of cheese.

Bake at 375 degrees for 20-30 minutes.  Top with hot vegetable sauce.

Vegetable Sauce
Melt:
1/4 cup butter or margarine in saucepan.

Blend in:
1/4 cup flour 
1 tsp. mustard.

Gradually add while whisking:
2 cups milk.

Cook over low heat, stirring constantly until thick.

Add:
1/2 tsp. salt
2 cups any desire cooked green vegetable (I like peas).  Serve over the salmon pie.

Tomato Soup (Liz Wilde)

Super fast and easy and much better than you would guess

Melt in large pot:

1/4 cup butter

Add and sauté to tender crisp:
1 small diced onion
3 big carrots diced tiny
3 stalks diced celery

Add 2 cans (16 oz. each) diced tomatoes
1 TBS vegetable paste (in the soup aisle by the bouillon. It saves in the fridge forever!)

Boil for a few minutes.
Add 1 pint cream (I like Fat-free half and half) but don't let it boil or it will curdle!

Season with salt, pepper, basil.

Chicken Casserole (Grandma Wilcock)

Mix and the set aside:
1 cooked chicken boned and cut into chunks (or leftover turkey)
2 cans cream of chicken soup
1 soup can milk

Melt 1 1/2 cubes margarine (I only do a half cube and later add 1 cup chicken broth)
Add 2 cups diced celery
1 cup diced onion
Sauté to tender crisp.  Add 1 package Pepperidge farm herb stuffing or two boxes of stovetop stuffing and mix well. (This is when I add the 1 cup broth).

Put 1/2 the stuffing mix in the bottom of a greased 9x13 pan.  Add soup and chicken and top with rest of stuffing.  Bake 25 minutes at 350. 

Sweet Rolls (credit to Julie Sargent)

1 (13 oz.) can evaporated milk

1 can warm water

1 cube butter or margarine

2 TBS yeast  (dissolved in 1/2 C. warm water plus 1 TBS sugar)

1 TBS salt

3/4 C. sugar

3 eggs

9-10 cups flour

In large mixing bowl, put in all the ingredients, except yeast mixture and flour. 

Add 4-5 cups flour.  Put in yeast mixture and beat well.  Fold in rest of flour, turn out on lightly floured board and knead (or knead in mixer).  Place in greased bowl, turning once to bring greased side up.  Cover and let rise in warm, draft-free spot until doubled (1 1/2-2 hours).  Punch down and shape into rolls, cinnamon rolls, etc.  Let rise and bake at 350 degrees for 20 minutes.  When warm, spread with glaze.

For crescent rolls:

Divide dough into fourths.  Roll into circle about 12-14 inches in diameter.  Using pizza cutter, cut into fourths and then each fourth into thirds to make even triangles.  Starting with the wide end roll to enter and place on greased pan with point down.  Bake 20 minutes at 350 degrees.  Rolls are done when light brown and sound hollow when tapped.  Makes 4 dz.

For Cinnamon rolls:

Divide dough in half.  Roll each half into large rectangle.  Spread with butter then sprinkle with cinnamon and sugar to taste.  Starting with the wide end, roll across and pinch closed.  Use a serrated knife to cut rolls about 1/2 inch thick.  Bake 20 minutes at 350 and spread with butter frosting when still warm but not hot.  

Butter Frosting:

6 TBS room-temp butter, 4 cups powdered sugar, 1/4 cup milk, 1 1/2 tsp vanilla.  Whip till fluffy.

 

 

Grammy Peoples' Pumpkin Pie

1/2         cup granulated sugar

1/2         cup brown sugar
1              TBS flour

1/2         tsp salt

1/2         tsp cinnamon

1/2         tsp nutmeg

1/2         tsp ginger

1              cup pumpkin

3              beaten eggs

2              cups milk

10"         unbaked pie crust

Directions:

Heat milk. Mix dry ingredients. Mix milk and dry ingredients together with pumpkin and beaten eggs.  Pour into 10" unbaked pie shell and bake 45-50 minutes at 350 degrees or until a metal knife inserted midway between edge and center come out clean.

Harvest Apple Cake (credit to Cami McQuiston)

2 c. sugar

 2 tsp. cinnamon

1/2 c. butter, softened

1/2 tsp. nutmeg

2 eggs, beaten

1 tsp. salt

2 c. flour

4 c. peeled, chopped or shredded apples

2 tsp. baking soda

1 c. chopped nuts, optional

Preheat oven to 350. Grease and flour 9x13 pan. In mixing bowl, cream sugar and butter until well blended. Stir in eggs. In another bowl, combine flour, baking soda, cinnamon, nutmeg and salt. Add to creamed mixture and mix well. Stir in nuts and apples. Spread in prepared pan. Bake 40-45 min. Top with caramel sauce before serving.

Caramel sauce:

2 cups brown sugar

1 c. real butter

1 cup heavy cream

2 tsp. vanilla

Caramel sauce: Combine the 1 cup butter, heavy cream and brown sugar in a saucepan. Bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and add vanilla. Serve warm.

 

Simple Oatmeal Cookies

So I found this recipe on Pinterest and tried it out and it was pretty good. The reason I like them and I am sharing them though, is because you can put anything in them! You could add chocolate chips, M&Ms, nuts, cinnamon, whatever you are in the mood for! I just made them plain and I still thought they were delicious.
lilluna.com/simple-oatmeal-cookies/

warning: this makes a lot of cookies :)

Ingredients:

3/4 cup butter at room temp
1 1/2 cups brown sugar
1 large egg
2 tsp vanilla
1 1/2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
scant 1/2 tsp. salt
2 1/4 cup oats (I used quick oats)

Preheat the oven to 325 degrees and line your baking sheets with parchment paper (or just spray the pan). Combine the butter and brown sugar and mix till light and fluffy.  Add the egg and vanilla and beat for another minute or so. Add the flour, sprinkle on the baking soda, baking powder, and salt. Mix until combined. Add the oats and combine. The mixture will be a little tacky, but you should be able to roll it into ta ball in your hands without making a total mess. If it's too sticky, add little bits of flour. (when I made it, it didn't seem tacky or sticky at all)

Roll the dough into 1-1.5 in balls and place on cookie sheet. Bake for 10-14 minutes, until edges begin to brown and center is set. Let cool and ENJOY!

White Chicken Chili (courtesy of Kim Hendricks, Willow Brook Ward RS Pres.)

3 chicken breasts, cooked and shredded/diced

1 medium onion, chopped

1/2 TBS.  garlic powder

1 TBS. vegetable oil

Saute onion and garlic in oil. Combine chicken and onion mixture with the following in a pot:

2 cans great northern beans, drained and rinsed

1 can chicken broth

1 can (4 oz.) chopped green chilis

1 tsp. salt

1 tsp. cumin

1/2 tsp. pepper

1/3 tsp. cayenne pepper

Bring to a boil and simmer uncovered for 30 min.

Before serving, add:

1/2 cup whipping cream (I used evap. milk and it worked just fine)

1 cup sour cream

Chicken Salad

6 Cups diced chicken (4 large breasts)
3 cups celery- diced
6 hard boiled eggs- diced
5 TBS green onion- sliced fine
1 cup whipped whipping cream
1-2 to 1 Cup miracle whip (I prefer less to more)
1/2 Cup shredded carrots
1/2 to 1 Cup quartered or halved red grapes (depending on the size)

Cook and dice chicken.  (I boiled mine)  Mix all ingredients together.  Chill before serving.  Works great in small roll or croissant for small sandwich.  (I also like to add cashews for a nice crunch.)

Hot Fudge

 In a heavy medium pan combine:
1 1/2 Cups sugar
1/4 Cup cocoa
1/2 Cup flour
Dash of salt
Mix all together then add:

1 can evaporated milk
1/2 cube butter

Heat on medium heat until thick and bubbly. 

Remove from head and add 1 tsp vanilla.  Serve over ice cream.

(I got this recipe from Lanette Brough, wife of Elder Monte Brough)

Crockpot Tomato Basil Soup

I love this soup! I actually just made this for a ladies night in our ward and everybody loved it and wanted the recipe, so I thought I would share it with you guys too! I can't remember where I got the recipe :)

INGREDIENTS:

2 (14 oz) cans diced tomatoes with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried or fresh oregano
1 TBSP dried basil
4 cups chicken broth
1/2 bay leaf (I just use a whole one)
1/2 cup flour
1 cup Parmesan cheese
1/2 cup butter
2 cups half and half (I use skim milk)
1 tsp salt
1/4 tsp black pepper

INSTRUCTIONS:

1) Add tomatoes, celery, carrots, chicken broth, onion, oregano, basil, and bay leaf to a large slow cooker.
2)Cover and cook on low for 5-7 hours, until flavors blended and veggies soft.
3)About 30 min before serving, prepare roux. Melt butter over low heat in a large skillet and add flour. Stir constantly with whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. (add additional oregano and basil if needed).
4)Cover and cook on low for another 30 min, or until ready to serve.

Spiced Honey-Glazed Chicken and Pineapple

This is our new favorite chicken recipe.  It's so yummy!  We've made it a couple times, one time with the grilled pineapple (which was amazing) and one time without.  The glaze is amazing and this is coming from someone who doesn't really like onions!

Spiced Honey-Glazed Chicken and Pineapple
From: http://www.rachaelraymag.com/

• 1/4 cup extra-virgin olive oil

• 1 small onion, finely chopped

• 1 clove garlic, finely chopped

• 1/2 cup honey

• 2 teaspoons hot pepper sauce (We don't have any of this so I put in a sprinkle of red pepper flakes or cayenne pepper)

• 1/2 teaspoon chili powder

• 1 teaspoon lemon juice

• 8 skinless, boneless chicken breasts (about 4 pounds)

• Salt

• 1 pineapple peeled, cored and cut into 8 thick rings
• 
  

1. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the onion and garlic and cook, stirring, until translucent and beginning to brown, 6 to 8 minutes. Add the honey, hot pepper sauce and chili powder and simmer for 1 minute. Remove from the heat, stir in the lemon juice and set aside.
2. Preheat a grill or large grill pan to medium-high (we've used both a charcoal grill and a George Foreman and both turned out great!). Rub the chicken with the remaining 3 tablespoons olive oil and season with salt. Grill until well marked, about 7 minutes. Flip and cook until the bottoms are well marked and the chicken is cooked through, another 2 minutes. Transfer to a plate and brush with the reserved honey glaze. Cover with foil and let rest for 5 minutes.
3. Meanwhile, grill the pineapple until well marked on one side, about 4 minutes, then flip and cook for another 2 minutes. Serve with the chicken.

Cookie dough bites

Cookie Dough Bites

Ingredients:
1/2 C unsalted butter, room temperature
1/4 C granulated sugar
1/2 C light brown sugar, packed
2 TBS milk or cream
1/2 tsp vanilla extract
1 1/4 C all-purpose flour
1/4 tsp salt
1/4 C mini Chocolate chips

Instructions:
1.  In a large bowl, beat butter and sugars with an electric mixer on medium speed until light and fluffy.  2-3 minutes.  Mix in milk and vanilla.  Stir in flour and salt and mix on low speed until incorporated.  Stir in chocolate chips.  ( or be creative with the add-ins ie:  toffee chips, m&m's, crushed butter finger etc.)

2.  Chill in the refrigerator for 15-30 minutes.  Then roll into small balls depending on the size you want.  1/8 tsp works well for ice cream toppings.  (I freeze the tiny balls on a single layer till hard and then store in a ziplock bag.

3.  Can be stored in the refrigerator for up to 3 days.

Cilantro Lime Ranch Dressing (Healthy Version)

This is delightful dressing! I made a batch and have used it as a marinade for both grilled and baked chicken, put it on tacos, and as a dressing for salad. YUM! And it's healthy :) I got it from the "Tastes Lovely" food blog, which I found on Pinterest.

Ingredients:

• 4 tomatillos, husks removed
• 1 large jalapeno (I used a 4th of a jalapeno and that was PLENTY for me) 
• 2 cloves of garlic
• zest and juice of 1 lime
• 1 packed cup cilantro, leaves and stems OK
• 1 packet Hidden Valley Ranch Dressing Mix, or 2 tablespoons homemade ranch dressing mix
• 1 cup non fat plain greek yogurt
• ¼ milk
• pinch of salt and pepper

Instructions

Preheat oven to 450. Roast the tomatillos, garlic cloves and jalapenos, whole. After 10 minutes turn the tomatillos and jalapeno, remove the garlic since it should be golden and roasted. Return to oven for another 10 minutes. Remove from oven, allow to cool for a few minutes. Peel the skin from the jalapeno, slice the jalapeno in half and remove the seeds. In a blender, add the charred tomatillos, jalapeno, garlic cloves along with the lime zest, lime juice, cilantro, ranch dressing mix, greek yogurt, milk, salt and pepper. Blend until combined. Makes 1-1/4 cups. Will keep in the fridge for 1 week in an airtight container.

Baked Egg Rolls

Sometimes I like these and sometimes I don't but I keep promising to share the recipe with Carlee so I'll just post it here instead!

Baked Egg Rolls
(Can't remember where I got the recipe, sorry!)

Ingredients:

1 tsp olive oil
2 cups savoy cabbage, chopped (I use a whole head)
2 cups of shredded carrots (2 large)
2 cups of bean sprouts
1 can of water chestnuts, chopped (I leave these out)
2 TBSP green onions, sliced
1 tsp fresh ginger, grated
2 TBSP soy sauce
1 TBSP corn starch
1/4 cup water
14 egg roll wraps

Heat the oil in a large skillet over medium heat. Once hot, add the cabbage, sprouts, carrots, chestnuts, and ginger to the pan and cook, stirring frequently for 4-5 minutes until the vegetables just begin to wilt but still remain a bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture soy sauce to the pan along with the green onions.  Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place 2 tablespoons of the cooled mixture on the center of the egg roll wrap. Fold according to package directions.

Place in oven and bake for 8-10 minutes then turn them over.  Bake for an additional 5-7 minutes or until crispy and golden brown.  Serve with dipping sauce of your choice (I usually just google "egg roll dipping sauce" and use whatever one I have the ingredients for).

**They freeze really nicely.  Reheat in microwave for about 2 minutes***

Copycat Papa John's Pizza Crust

Jeremy loves homemade pizza and this is our favorite crust thus far!  We usually half the recipe and make one big pizza. It was a huge hit at our homemade pizza activity for our residents while we were RA's.

Copycat Papa John's Pizza Recipe:

(Makes 3 pizzas)

Ingredients:

8 cups all-purpose flour

6 Tablespoons sugar

6 3/4 teaspoons fast rising yeast

1 1/2 teaspoons salt

3 cups very warm water (120 to 130 degrees F)

6 Tablespoons vegetable oil

Directions:

Preheat oven to 450 degrees.  In a large bowl, combine flour, sugar, undissolved yeast, and salt. (Even though it says not to dissolve the yeast, I usually do anyway). Gradually add water and oil to mixture.  Blend at low speed until moistened, then beat for 2 minutes at medium speed until dough pulls away from sides of the bowl.  On a lightly floured surface, knead until dough is smooth and elastic.  Cover loosely with plastic wrap and let rest in a warm place for 15 minutes.  Press out dough onto 3 pizza pans.  Poke the dough randomly with a fork.  Let rise again in a warm place for 10-15 minutes.  Brush crusts lightly with oil and bake them for 5 minutes.  Remove from oven and top as desired.  Bake for 4-5 more minutes or until the crust is golden brown.

(Recipe from Food.com)