Buttermilk Syrup with French Toast

Buttermilk Syrup
This is delicious!  We had it on cornmeal pancakes yesterday (yum!) but today, we had it on french toast, and that's my favorite application so far. 

Heat together in large saucepan (will bubble up later. . .)
1/2 cup butter (real butter only)
1/2 cup buttermilk
1 cup sugar

Boil one minute. 
Remove from heat and stir in with a whisk:
1/2 tsp soda
1 tsp vanilla

Serve warm.  Save leftovers in fridge and heat up for later use.

French Toast
You can do this with all kinds of bread--we especially like French Bread (on special occasions) and our homemade bread made with oats, wheat, and white bread flour. (recipe here)

Beat eggs with a little milk or cream.  Pour into pie plate.
Heat griddle to 350 and spread enough butter around to coat the pan. 
Butter bread on both sides.  Dip into egg mixture and place directly on griddle.  Cook until browned on one side; flip and cook until browned on the other side.

Serve hot with your choice of toppings.  Favorites in our family are cinnamon sugar, regular syrup, and now buttermilk syrup, jam, fresh fruit. 

We always beat enough eggs (about a dozen) so that we'll have leftovers and can cook them up with salt and pepper as scrambled eggs at the end. 

Crock Pot Cream Cheese Chicken

This was so easy, and my kids absolutely LOVED it!  Andy and I liked it too. :)

Crock Pot Cream Cheese Chicken

3-4 boneless skinless chicken breasts
8 oz Neufchatel cheese, cubed
1 packet Italian dressing (the dry mix--I used Good Seasons)
1 can cream of chicken soup

Layer in crock pot: chicken, cream cheese, seasoning packet, cream of chicken soup.  Cook on low 4-6 hours (until chicken is done.)  Shred chicken and stir soup and cheese together until smooth.  Serve over rice. 

Served with peas and carrots and homemade whole wheat bread. 

Whole Grain Waffles

These are my favorite waffles!

Whole Grain Waffles

2/3 cup white all-purpose flour
1 cup whole white wheat flour
1/3 cup oat flour*
2 TBSP cornmeal
1/3 cup powdered milk
1 TBSP plus 1 tsp baking powder
1 TBSP sugar
1/2 tsp salt
2 eggs (separated, whites whipped)
1 1/2 cups water
1/2 cup canola oil


Heat waffle irons.
Combine dry ingredients.  Whisk together.  Beat egg yolks with oil.  Add water and pour into dry ingredients.  Whisk together.  Fold in whipped egg whites.  Let stand 3 minutes.  Pour onto hot waffle irons and cook.  Allow irons to get HOT between batches.  (We use three waffle irons simultaneously to feed our family!)
*I use oats pulverized in my magic bullet for oat flour.

Served with butter, syrup and fruit.

Chicken Mozzarella Pitas, Dill Chip and Veggie Dip, Amish Sugar Cookies

Served for Staff Luncheon 

October 12, 2011

Chicken Mozzarella Pitas
4 cups chopped, cooked chicken (also works well with turkey)
1 8 oz pkg finely shredded mozzarella cheese
4 to 8 oz plain yogurt (to your desired consistency)
1 TBSP lemon juice
salt and pepper to taste

whole grain pita halves
lettuce leaves
avocado, chopped and sprinkled with lemon pepper and seasoning salt (I use Lawry's)
tomatoes, chopped

Combine chicken, cheese, yogurt, lemon juice and salt and pepper.
Layer in Pita half: lettuce, chicken mixture, tomatoes, and avocados.

Served with potato chips, a veggie tray, and dill dip.

Dill Chip and Veggie Dip
1/2 cup sour cream
1/2 cup mayonnaise
1 TBSP parsley
1 tsp dill weed
1 tsp Bon Apetite seasoning
1/2 tsp onion powder

Combine all ingredients and chill.

Amish Sugar Cookies
A light, slightly crisp, yet melt in your mouth, cookie.


4 1/2 cups flour
1 tsp soda
1 tsp cream of tartar
1 cup butter, softened
1 cup cooking oil
1 cup sugar
1 cup powdered sugar
2 eggs
1 tsp vanilla
sugar

Sift together flour, soda, and cream of tartar; set aside.
Beat together butter, oil, sugar, and powdered sugar in a large bowl until fluffy.
Add eggs, one at a time, beating after each.
Blend in vanilla.
Gradually stir in dry ingredients.  Mix well.

Using an ice cream scoop, spoon six 1/4-cup sized balls of dough onto a baking sheet. 
Flatten each with the bottom of a glass dipped in sugar.
Bake at 375 for about 10 minutes, or until barely golden around the edges.

Basil Burgers

An easy variation on your basic home-grilled burger:

Season the hamburger (20% fat makes a juicy burger) with salt and pepper to taste.  Grill to desired done-ness.  Just before it's done, melt mozzarella cheese on top of your patty.  Layer on bun: burger with mozzarella, garden tomato slices, several whole leaves of basil.  Enjoy!  I liked mine with ketchup too.  So. . . delicious!

Tortellini with Fresh Tomato-Basil Sauce, Berry Patch Pie

Served for Staff Luncheon August 2011

Tortellini with Fresh Tomato-Basil Sauce
This is one of my favorite summer-time dishes.
With fresh garden tomatoes--it can't be beat! 

1 pkg 20 oz refrigerated cheese-filled tortellini (I prefer Buitoni)

8-10 medium tomatoes, seeded and coarsely chopped

3 Tablespoons snipped fresh basil leaves

1 teaspoon balsamic vinegar

1/2 tsp freshly ground black pepper (to taste)

1/2 tsp salt

2 Tablespoons olive oil

2 large garlic cloves, minced

3 cups fresh chopped spinach (pack it down to measure)

1/2 cup grated fresh Parmesan cheese

Cook tortellini according to package directions. Drain. Meanwhile combine tomatoes, basil, vinegar,salt and pepper in medium bowl and mix gently.

Heat olive oil over medium heat in a medium skillet. Add minced garlic and chopped spinach. Stir 1 minute or until garlic is lightly browned. Remove from heat and add to tortellini and tomato mixture. Toss gently. Sprinkle with parmesan cheese.

Served with French baguette slices and melon wedges.

Berry Patch Pie
This pie tastes like summer! Use fresh berries for best results. 

1 9-inch pie crust
3/4 cup sugar
1/4 cup cornstarch
2 1/2 cups cut strawberries, divided
2 cups raspberries, divided
1 cup blueberries
1 1/2 cup blackberries, divided
2 strawberries, sliced
1 TBSP lemon juice

Preheat oven to 450.  Place crust in pie plate and flute edges.  Press heavy foil into crust to help maintain shape.  Bake unpricked crust 8 minutes.  Remove foil and bake an additional 5 minutes, or until golden on edges.  Cool.

Combine in large saucepan: sugar, cornstarch, 2 cups strawberries, 1 cup raspberries, 1 cup blueberries, 1 cup blackberries, and lemon juice.  Stir and cook over medium heat until thickened and just starting to boil.  Remove from heat.

Meanwhile, arrange remaining 1/2 cup strawberries and 1 cup raspberries in pie shell.  Pour hot berry mixture over fresh berries.  Garnish with remaining blackberries and strawberry slices around the edges. Cool completely.

Serve with sweetened whipped cream or whipped topping. 

Zucchini-Chocolate Chip Muffins

These are moist and delicious. 

1 1/2 cup flour
3/4 cup sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 egg, beaten
1/2 cup oil (I used a spoonful of applesauce plus enough oil to make 1/2 cup)
1/4 cup milk
1 TBSP lemon juice
1 tsp vanilla
1 cup finely shredded zucchini
1/4 cup miniature chocolate chips
1/4 cup chopped pecans

Preheat oven to 350.  Place liners in 12 muffin cups. 

Sift together first five ingredients.  In a separate bowl (or magic bullet) mix next five ingredients.  Stir wet ingredients into dry ones until moistened.  Fold in zucchini and chocolate chips evenly.  Fill muffin cups.  Top with chopped pecans if desired.  Bake 20 minutes, or until done.

Served with toast, eggs, oatmeal and fruit.

Chicken Pot Pie

Chicken Pot Pie

This is a family favorite.  I make my pot pies with only a top crust--
you still get that yummy texture and taste, but not so much fat. 
This crust is extra special because it has cheese in it.

Crust:

1 c flour

1/4 tsp salt

1/4 cup shredded cheddar cheese

1/3 cup shortening

1/2 T cold butter, cubed

1-1 1/2 T cold water

Filling:

1 cup diced peeled potatoes

1/2 cup thinly sliced carrots

1 rib celery, chopped

1/4 cup chopped onion

1 garlic clove, minced

1 T butter

1 cup chicken broth

2 T flour

1/2 cup milk

1/2 tsp salt

1/4 tsp dried tarragon

1/4 tsp pepper

1 1/2 cup cubed cooked chicken

1/2 cup frozen peas

For crust, combine flour, salt, and cheese. Cut in shortening and butter. Add water until dough forms. Press into ball and cover. Refrigerate.

For filling, sauté potatoes, carrots, celery, onion, and garlic in butter 5 minutes (if it starts to stick to the pan, I add a little water.) Add chicken broth and simmer 10 minutes or until vegetables are tender. Combine flour, milk, salt, tarragon, and pepper until smooth. Gradually add to vegetable mixture. Bring to boil; cook and stir 2 minutes. Add chicken and peas. Heat through.

Meanwhile, roll out pastry. Pour filling into 9-inch pie shell. Place pastry on top, crimping edges and sealing to the pan. Make slits in pastry.

Bake at 400 for 20 minutes. Reduce heat to 350 and bake an additional 10 minutes.

Served with green salad, garden squash, and homemade bread.

Mexican Chicken Lettuce Wraps, Chips and Salsa, Boston Cream Pie

Served for Staff Luncheon July 2011

 Mexican Chicken Lettuce Wraps

3 cups cubed cooked chicken breast
1 can (15 ounces) black beans, rinsed and drained
2 tomatoes, seeded and finely chopped
1 can (4 ounces) chopped green chilies
1/2 cup favorite salsa
1/4 cup finely chopped onion
1/4 cup finely chopped sweet red pepper
1 tablespoon lime juice
1/4 teaspoon Italian salad dressing mix
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 ripe avocados, peeled and diced
12 lettuce leaves
1/2 cup lite sour cream
1/4 cup cilantro leaves, minced

Combine chicken, beans, tomatoes, chilies, salsa, onion, pepper, lime juice, and seasonings. (At this point you can refrigerate until serving time.)  Just before serving, add avocado and gently toss.  Serve in lettuce cups, topped with a dollop of sour cream and cilantro.

Chips and Salsa

1 (15 oz) can petite diced tomatoes
cayenne pepper to taste*
1/4 tsp onion powder
1/8 tsp garlic powder
1/2 tsp salt
cilantro (1/4 to 1/2 bunch)
1/2 jalapeno pepper, seeds removed
1/4 of a lime

Drain the tomatoes, reserving juice.  Reserve 1/4 cup drained tomatoes.

Combine remaining tomatoes in blender with cayenne, onion powder, garlic powder, salt, 1/4 bunch of cilantro, and jalapeno.  Squeeze a little lime juice into the blender.  Blend until smooth.  Add reserved tomatoes, and any extra juice and/or cilantro to taste.  Pulse to desired texture. Serve with tortilla chips.

*You can use a sprinkle or two from a jar, but I used a half of an actual dried cayenne pepper, seeds removed.  Kick up the heat with more cayenne or more pepper seeds.

Boston Cream Pie

This is one of my favorite easy desserts.  It's even better the second day.

1 pkg instant vanilla pudding
1 cup milk
1 1/2 cups lite whipped topping
1 round yellow cake layer (8-9 inches)+
1 square unsweetened chocolate
1 TBSP butter
3/4 cup powdered sugar
2 TBSP milk

Beat pudding mix with milk for two minutes.  Stir in whipped topping.  Let stand five minutes.

Meanwhile, cut cake layer horizontally into two thin equal layers (a long serrated knife works well for this).  Spread pudding mixture on one layer and then top with the other layer (make a sandwich. . . the pudding is the filling, and the cake layers are the bread.)

Heat chocolate and butter in microwave for one minute.  Stir until chocolate is melted completely.  Add powdered sugar and milk.  Beat until smooth and spreading consistency.  Spread over top cake layer.  Refrigerate at least one hour.

+Moist Yellow Cake Rounds

1 Duncan Hines yellow cake mix
1 pkg instant vanilla pudding
4 eggs
1/3 cup oil
1 cup water

Heat oven to 350.  Spray two round cake pans (8-9 inch) with PAM and place a circle of parchment paper in the bottom of each.

Put all the ingredients in a large bowl.  Beat altogether for 2 minutes.  Pour into two round cake pans. Bake until toothpick comes out clean (28-32 minutes.)  Cool 10 minutes.  Invert onto cooling rack.  Cool completely before using for Boston Cream pie.  Use one for the recipe, wrap and freeze the other so you can make it again later!


Served with watermelon wedges.

Grilled Salmon, Rice Pilaf, Cheddar Biscuits

Grilled Salmon
Andy does this. . . but the gist of it is he puts it on cedar planks, salts and peppers it, cooks it on our grill, then brushes it with butter just before it's done.

Rice Pilaf
I posted this previously.  Follow the link above to that post.

Cheddar Biscuits

1 cup flour
1/2 TBSP baking powder
1/2 tsp salt
1/2 TBSP sugar
2 1/2 TBSP shortening
1/2 cup shredded cheddar cheese
1/2 cup milk

1/4 cup butter, melted
garlic powder
onion powder
salt
parsley


Preheat oven to 425.  Prepare baking sheet with parchment or PAM.

Whisk together flour, baking powder, salt, and sugar.  Cut in shortening until like coarse crumbs.  Toss with cheese.  Pour in milk and stir until dough comes together.  Using a small ice cream scoop, drop 10-12 biscuits on your cookie sheet.  Bake for about 10 minutes, or until beginning to brown. 

Meanwhile, combine melted butter with a little garlic powder, and a sprinkling of onion powder, salt, and parsley.  Brush cooked biscuits twice with seasoned butter. 

Served with fresh fruit.

Grilled Chicken, Mashed Red Potatoes with Mushroom Gravy, Seasoned Veggies

This was delicious.  I didn't really measure anything. . .

Mashed Red Potatoes
8 medium red potatoes, cut into thirds
1 garlic clove, minced
1/4 cup half n half
1/4 cup butter, melted
salt and pepper
garlic powder

Cover potatoes with water and add garlic.  Bring to a boil, and boil until tender when pierced with a fork (not too soft, but tender.)  Drain.  Add butter, half n half, salt and pepper, and garlic powder.  Mix with electric mixer or mash, adding seasoning and extra milk to desired taste and consistency. 


Mushroom Gravy
Sautee 8 oz sliced mushrooms in 1 TBSP butter, until softened and browned.  Add 1/2 cup chicken broth and simmer.  Thicken with a little cornstarch mixed with water.  Salt and pepper to taste.  Delicious!


Seasoned Veggies
Steam sliced carrots, cauliflower and broccoli florets until desired tenderness.  Drizzle with olive oil and season with salt, pepper and garlic powder.  Toss to coat.

Served with Grilled Chicken (we just seasoned it generously with salt and pepper--our kids love it 'plain' like this) and Oat Dinner Rolls.

Spinach Quiche, Lemon Bread, Berry Yogurt Parfaits with Homemade Granola

Served for Staff Luncheon June 2011

Special thanks to Genene for the inspiration for this fabulous menu!

Spinach Quiche
This was my mom's favorite growing up--but since it was way too sophisticated for us kids, she'd only make it on her birthday.  Now I love it!  Enjoy.

9-inch unbaked pie shell
2 Tbsp green onions, chopped
3 fresh mushrooms, chopped small (optional--I like them and used them today)
1 T olive oil
10 slices bacon, fried crisp and crumbled
1 1/4 cup grated baby Swiss cheese (can use Havarti or Jack. . . .I like Jarlsburg).
4 eggs
scant 2 cups half-n-half
1/2 tsp salt
1 cup cooked chopped spinach, well drained (can use frozen or fresh)

Preheat oven to 425.  Fill pie shell with foil and place beans or marbles (something weighty) in the foil to prevent the crust from puffing up during pre-baking.  Pre-bake pie shell 10 minutes.  Remove filling and set pie shell aside.  Meanwhile, sautee green onions and mushrooms, if using, in 1 T olive oil until softened.

Sprinkle bacon over bottom of pie shell.  Top with swiss cheese. 

Beat eggs with half n half and salt.  Add spinach, green onions, and mushrooms to egg mixture and combine.  Pour mixture over cheese and bacon. 

Bake at 425 20 minutes with foil around the edge of the crust.  Reduce heat to 350 and bake an additional 30 minutes.  You may remove foil during the last 10 minutes to brown crust. 

Test for done-ness with clean knife in center.  If knife comes out clean and center is set (it may jiggle a bit like a cheesecake or jello) it is done.  Let sit 10-15 minutes before cutting and serving.

Pie crust:
1 1/4 cup flour
1/2 tsp salt
1/2 cup crisco
1/4 cup ice water

Combine flour and salt.  Cut in Crisco until like small crumbs.  Pour water evenly over crumbs, and stir dough until ball forms (don't over mix once water is added).  Turn dough onto sheet of waxed paper.  (If dough is very sticky, add sprinkles of flour.)  Place another sheet of waxed paper on top.  Using your pie plate, press the ball of dough into a circle shape.  Roll with a rolling pin to desired size (a little bigger than your pie plate).  Remove wax paper from top.  Replace lightly, and turn over.  Remove other wax paper sheet and discard.  Place crust (pastry-side down) over pie plate and remove wax paper from top.  Press into pie plate, shaping as desired.  If it sticks to the wax paper, set it in the fridge for 10 minutes and try again.  

Lemon Bread 
1/2 cup margarine, softened
1 cup sugar
2 eggs
1/4 cup lemon yogurt
1/4 cup milk
zest from 2 lemons
1 1/2 cups flour
1/2 tsp salt
1 tsp baking powder

Glaze:
2 TBS lemon juice
1/2 cup sugar

Preheat oven to 350.  Grease 9x5x3 loaf pan.  Cream margarine and sugar.  Add eggs, and beat well.  Mix in yogurt, milk and lemon zest.  Sift together and add: flour, salt, baking powder.  Mix together and pour into prepared pan.  Bake about 45 minutes, or until golden on top and toothpick comes out clean.  Meanwhile, mix lemon juice with sugar.  Pour over loaf immediately after removing from oven.  Cool in pan.


Berry Yogurt Parfaits with Homemade Granola
Layer in parfait glasses: Tillamook Vanilla Bean Yogurt, berries, spoonful of granola.  Repeat until glasses are full.  Garnish with remaining berries.  I used blackberries, blueberries, raspberries, and chopped strawberries.


Homemade Granola:

2 c brown sugar

1 c vegetable oil

1 c water

3 tsp vanilla

2 tsp salt

8 c Quick Rolled Oats

3 c Wheaties

2 c wheat germ

2 c coconut flakes

2/3 c sliced almonds

Combine liquid ingredients and sugar, then add remaining ingredients. Stir to coat. Spread mixture onto two rimmed cookie sheets and bake at 250 until light brown (about 2 hours), stirring occasionally. Cool and store in airtight container.  You can add raisins or other dried fruit/nuts of your choice after it has cooled.

Grilled Teriyaki Pork, Sweet Raspberry Biscuits

Teriyaki Pork Marinade

1/2 cup soy sauce

1/2 cup grape or apple juice

1/2 teaspoon freshly grated ginger

1/4 teaspoon minced fresh garlic

1 tablespoon brown sugar

1 teaspoon salad oil

Combine ingredients and pour over pork chops. Marinate until ready to cook (at least 30 minutes.) Grill until done. 

Sweet Raspberry Biscuits

These are a family favorite! You can use any kind of jam.  We have tried raspberry, triple berry, and strawberry--all good.

2 cups baking mix (I use Jiffy)

2 TBSP sugar

1/4 cup cold butter

2/3 cup milk

Raspberry jam

1 cup powdered sugar

1/2 tsp vanilla

a little warm water 

 

Heat oven to 425.  Place 12 muffin liners in muffin tin.  

Combine baking mix and sugar.  Cut in butter until like coarse crumbs.  Add milk and stir until moistened. Layer in muffin liners: batter (enough to cover the bottom), 1 tsp jam, batter. 

Bake at 425 about 12 minutes, until starting to brown on top and cooked through.  Cool slightly.  

Meanwhile, mix powdered sugar with vanilla and enough water to make a glaze.  Drizzle glaze over biscuits.  Enjoy!  I think they're best warm.  

Served with roasted red potatoes and a green salad. 

Chicken Alberghetti

A friend brought this to me after one of my babies was born. I  loved it!  Tonight, I used my cast iron skillet to brown the chicken, then poured heated sauce around it, covered it and stuck it right in the oven.  It cooked faster (30 minutes total in the oven), and clean up was easy!

Chicken Alberghetti

26 oz can of Spaghetti sauce

1/2 cup half n half

3-4 pieces of white bread, broken in pieces

1 egg, beaten

4 chicken breasts (sliced in half if large)

1/2 cup shredded mozzarella 

1/4 cup shredded swiss cheese (optional)

1/2 cup grated parmesan

Dilute spaghetti sauce with half n half and pour in 9x13 dish. Place bread in blender. Blend until in crumbs. Place crumbs in shallow dish. Dip chicken in egg, then in crumbs. Brown chicken in oil over medium high heat.

Nestle chicken in sauce and top each piece with cheeses. Bake at 300 degress for 30 minutes covered, 15 minutes uncovered. Serve with spaghetti noodles. 

Served with green salad and Best Breadsticks.

Ham and Veggie Omelet, Whole Wheat Buttermilk Blueberry Pancakes

Ham and Veggie Omelet

This is delicious!

1/2 T butter

1/2 green pepper, diced small

1/2 red pepper, diced small

2 mushrooms, diced

1 ham steak, diced small

1 T chopped fresh parsley

1 clove garlic, minced

salt and pepper

3 extra large eggs

1 T whole milk

salt and pepper

1/2 c Monterey jack cheese, shredded

Melt the butter in a non-stick skillet over medium high heat. When butter starts to color, stir in veggies. Cook, stirring occasionally, until veggies have started to soften. Add ham and stir to combine. Cook another minute, then add parsley and garlic, and salt and pepper to taste.

Remove veggie mixture and keep warm in a bowl in a warm oven. Wipe skillet out with paper towel.

Crack eggs into medium bowl. Add whole milk and salt and pepper. Blend well. Melt 1/2 T butter over medium high heat in same skillet, spreading to coat. When butter begins to brown, pour eggs in center. Bring the outside to the middle until glossy and starting to set. Spread Monterey Jack cheese over the eggs. Pour filling on one side. Slide omelet out of pan onto serving plate, and use pan to fold over onto itself. Serve immediately. 

 Whole Wheat Buttermilk Blueberry Pancakes

I love blueberries and always have some in the freezer.  When I want to use them inside any kind of bread, I rinse them until the water runs clear.  This way, they aren't so cold (promoting even cooking) and don't bleed into the batter.  Dry them off with a paper towel before using. 

1 cup unbleached white flour

1 cup whole white wheat flour

2 TBSP sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 large egg

3 TBSP butter, melted

2 cups buttermilk

blueberries, rinsed and dried

Place flour, sugar, powder, soda and salt in large bowl.  Whisk to combine.  
In a separate bowl, whisk together egg and butter.  Add buttermilk and whisk to combine. 
Make a well in the dry ingredients.  Pour in the buttermilk mixture and whisk gently to incorporate.  Don't overmix--you'll still have some lumps.

Heat griddle to 350 degrees.  Spread a little butter on the griddle.  Pour pancake batter by the 1/4 cupful onto the hot griddle and place several blueberries on top of each pancake.  Cook until the edges start to dry and the bottom is browned.  Flip and cook until done.  Re-butter the griddle as needed between batches.

Served with hashbrowns and fruit.

Crock-pot Italian Chicken with Mushrooms

Crock-Pot Italian Chicken with Mushrooms

I love the crock-pot for those days when you don't want to think about dinner too much during the crazy dinner-time chaos.  Put this in around lunchtime for a yummy dinner.  If you cook it all day, the chicken will be overdone.

2-4 frozen chicken breasts (depending on size. . . 2 of the huge Costco ones does it for my family)
1 small onion, thinly sliced
5 oz mushrooms, sliced
1 pkg Good Seasons Italian Dressing mix
4 oz Neufchatel cheese
1/4 cup chicken broth
1 can golden mushroom soup

Cooked egg noodles
black pepper
fresh parsley

Spray crock-pot with PAM.  Put chicken breasts in crock-pot.  Spread onions and mushrooms on top of chicken.  Microwave cheese until soft.  Stir in Italian Dressing mix, golden mushroom soup, and chicken broth until combined.  Spread over chicken.  Cook on low 4-6 hours, or until chicken is cooked through and tender.  Break chicken into pieces.  Serve over egg noodles.  Pass black pepper and garnish with fresh parsley, if desired. 

Note: We also like this with artichoke hearts and olives instead of the mushrooms.  Add the artichoke hearts in the last half hour or so, to heat through, and pass sliced olives and grated Parmesan at the table. 

Served with green salad and grape clusters.

Chicken Wraps, Strawberry Yogurt Salad, Creamy Lemon Squares

Staff Luncheon May 2011

After trying a Chicken Wrap at Red Robin, I started experimenting and came up with these delicious varieties.  I use the Mission brand Spinach and Multigrain Wraps.

Garden Fresh Chicken Wraps:

Squeeze a little lemon juice over bite-sized grilled chicken pieces.  

Layer in center of Garden Spinach tortilla: 

1/2 tsp ranch dressing, spread out

1/4 cup shredded lettuce

1/4 avocado, diced (sprinkled with Lawry's and lemon pepper to taste)

1 TBSP chopped cucumber

1 TBSP chopped tomatoes

1/4 cup chicken pieces

1/4 cup cheddar/jack finely shredded cheese

Wrap up, first folding ends, and then wrapping sides around.  Slice in half on a diagonal.

BBQ Grilled Chicken Wraps:

Combine bite-sized grilled chicken pieces with enough BBQ sauce to coat lightly.

Layer in center of Multi-Grain Tortilla:

1/2 tsp ranch dressing, spread out

1/4 cup shredded lettuce

1/4 avocado, diced (sprinkled with salt and pepper to taste)

1 TBSP chopped cucumber

1 TBSP chopped red pepper

1/4 cup BBQ chicken pieces

1/4 cup cheddar/jack finely shredded cheese

Wrap up, first folding ends, and then wrapping sides around.  Slice in half on a diagonal.

Served with Sun Chips.

Strawberry Yogurt Salad:

Chop strawberries.  Spread a container of yogurt over them and toss to coat. (Tillamook vanilla bean yogurt is my favorite, but strawberry is also delicious.)

I've always loved lemon bars.  These have the addition of cream cheese to cool them down a bit.  Yum!

Creamy Lemon Squares

22 nilla wafers, finely crushed

1/2 cup flour

1/4 cup packed brown sugar

1/4 cup cold margarine

1 pkg. (8oz) cream cheese, softened

1 cup sugar

2 eggs

2 T flour

1 tsp lemon zest

1/4 cup fresh lemon juice

1/4 tsp baking powder

2 tsp powdered sugar

Heat oven to 350.  Line 8-inch square pan with foil.  Mix wafer crumbs, 1/2 cup flour and brown sugar in bowl.  Cut in margarine until like coarse crumbs.  Press into bottom of prepared pan.  Bake 5 minutes. 

Beat cream cheese and sugar.  Add eggs and flour.  Mix well.  Blend in zest, juice and baking powder.  Pour over crust. 

Bake 25 minutes or until center is set (jello-ish).  Cool.  Refrigerate 2 hours.  Sprinkle with powdered sugar.  Garnish with extra zest if desired.  Lift foil out of pan before cutting. 

Brunch Casserole and Brown Sugar Oatmeal Pancakes

This is quick to put together, easy and yummy.

Brunch Casserole

1 lb. roll sausage (I use the reduced fat variety)

1 roll refrigerated crescent rolls

2 cups shredded mozzarella cheese 
   (tonight I used an Italian blend of mozzarella and parmesan)

4 eggs, beaten

3/4 c. milk

1/4 tsp. salt

1/8 tsp. pepper

Crumble sausage in a medium skillet; cook over medium heat until browned, stirring occasionally.  Drain well. Spray 9x13 baking dish with PAM and line with crescent rolls, firmly pressing perforations to seal.  Sprinkle with sausage and cheese.  

Combine remaining ingredients in a separate bowl.  Beat well.  (I blend mine in the magic bullet.) Pour evenly over sausage.  Bake at 425 for 15 minutes or until middle is set.  Let stand 5 minutes; cut into squares and serve immediately.  6-8 servings

Served with Brown Sugar Oatmeal Pancakes and Orange Julius Drink.

Pear-Lime Jello 'Salad'

For Mother's Day, Andy made an amazing meal of grilled tenderloin steaks, roasted red potatoes, chopped veggie salad, and pear-lime jello 'salad'.  I put the 'salad' in quotes, because it's not really one of those healthy salads. . . more like a dessert, but delightful!  I can't imagine how someone came up with it, because it is really an odd conglomeration of ingredients, but it tastes great--my family devoured it.

Pear-Lime Jello 'Salad'
1 pkg lime jello (small)
1 can pears (15 oz)
4 oz cream cheese (I use Neufchatel)
8 oz cool whip

Drain juice from pears and add water to make 1 cup.  Boil water/juice and add jello, stirring until dissolved.  Set aside in fridge until slightly thickened.

Blend pears, cream cheese, and jello.  Fold in cool whip.  Spread in square pan (8x8 or 9x9) and chill until firm.

Flavorful Steak Marinade

This is one of our favorite ways to cook steak.

Flavorful Steak Marinade

1/4 cup soy sauce
1/4 cup olive oil
2 cloves garlic, minced
2 TBSP water
ground black pepper to taste

Combine all ingredients with steaks in resealable plastic bag and marinate for several hours.  Grill to desired doneness.

Served with: steamed broccoli, garlic mashed potatoes, bread, and Chocolate Majesty.

Simple Ham and Bean Soup

This was great with leftover Easter Ham.  I'm sure you could use different kinds of beans with good results.

Simple Ham and Bean Soup

Place in large pot:
1 cup black beans
1 cup pink beans

Cover with an inch of water.  Bring to boil.  Turn off burner and let stand one hour.
Pour off water and rinse beans.  Cover with an inch of new water.  Cover, bring to a boil, and cook 30 minutes.
Uncover and add ham bone.  Cover and cook another 30 minutes.

Uncover and add:
1 TBS chicken bullion
1 cup carrot chunks
1 stalk of celery chopped
1 cup chopped onion
1 tsp minced garlic
2 bay leaves
1/2 tsp ground mustard

Simmer uncovered about 30 more minutes, until beans and veggies are desired tenderness.  Check often to make sure there is enough water to cover.


Remove ham bone and bay leaves.  Add 1-2 cups chopped ham.  Return to simmer and heat throughout. 

Season with salt and pepper to taste.

My soup was a nice thickness--you can adjust to your liking by adding broth or water if you like it soupier, or by adding cornstarch mixed with water to thicken it if desired.

Served with: Homemade Whole Wheat Bread and green salad

Italian Chopped Salad

This is a yummy main-course salad.  Easy once you do all the chopping!

Served for Staff Luncheon April 2011

Italian Chopped Salad

4 cups chopped lettuce (I use a combo of iceberg or romaine and green leaf)
1 1/2 cups chopped cooked boneless skinless chicken breasts *
1 cup cooked small pasta (I use small shells)
4 cups chopped veggies--I use the following
    1 cup small cauliflower florets
    1 1/2 cups chopped tomatoes
    3/4 cup chopped peeled cucumber
    1/4 cup chopped bell pepper (I use yellow or orange, for color)
    1/2 cup chopped sugar snap peas
1/2 cup cheese, cut into small cubes (I use string or jack cheese and cheddar)
1/2 cup Fat Free Zesty Italian Salad Dressing
1/4 cup grated parmesan/romano cheese blend


Place 1 cup lettuce in each of four salad bowls.  Combine chicken, pasta, cauliflower, tomatoes, peppers and cheese in large bowl.  Add dressing.  Toss lightly.  Spoon evenly over lettuce.  Sprinkle with parmesan cheese.  Four servings.  Enjoy!


*You can cook the chicken however you want--this is how I did it: Cut partially frozen breasts in 1/2 inch slices, and then cut each slice into 1 inch long pieces.  Drizzle with soy sauce and Zesty Italian Dressing and stir to combine.  Heat skillet over high heat.  Place chicken in hot skillet in one layer until edges are white and chicken is mostly cooked thru.  Turn briefly to finish cooking, then remove to cool for use in salad.

Served with: Homemade Whole Wheat Bread with honey butter and Raspberry Pretzel Salad. 

Honey Butter

Stir together until smooth:

1 cube butter (1/2 cup), softened
1/2 cup honey
1/4 tsp cinnamon

Garlic Chicken Breasts with Speedy Fluffy Dinner Rolls

 Super easy chicken.  Yeast rolls in close to an hour?  Yes!  These dinner rolls come together so quickly--the recipe says you can make them in 1 hour and 10 minutes.  I think I let mine rise a bit longer than the recipe recommended, but they turned out so fluffy and delicious--my family devoured them.  I will definitely make them again! 

Garlic Chicken Breasts

1/4 cup flour
1 Tbsp Garlic Seasoning (I used Johnny's Garlic Spread and Seasoning, from Costco)
2 boneless skinless chicken breasts
olive oil (depends on the size of your skillet and how much chicken. . . try 3 Tbsp and add more if needed--you just need it to keep your chicken from sticking and help brown it)

Combine flour and seasoning.
Heat oil in skillet over medium high heat.
Slice chicken breasts in half thickness or pound to even thickness throughout.  Moisten lightly with water (I usually thaw mine right before I use them, so they are wet already) and dip in flour mixture until coated lightly.
Cook chicken in oil on skillet until browned on one side; flip and brown other side and cook through.  Sprinkle with parsley.  Serve over or alongside rice pilaf.


Fluffy Dinner Rolls
I got and tinkered with this recipe from Mommy's Kitchen.  


3/4 cup milk
4 Tbsp butter
3/4 cup hot water
4 Tbsp sugar
1 tsp salt
1 cup whole white wheat flour
about 3 cups white bread flour
1 heaping Tbsp yeast

Combine milk and butter in microwave safe container, and microwave 1 1/2 minutes.

Preheat oven to 170 degrees.

Put milk, butter, and HOT tap water into mixer (Bosch, Kitchen aid, etc.)  Add sugar and salt and 1 cup wheat flour and 1 cup white bread flour.  Mix for one minutes.  Add one more cup of flour and the yeast.

Mix, adding more flour 1/2 cup at a time until dough cleans sides of bowl.  Mix 5 minutes to knead.  Cover with plastic wrap (to hold in heat) and rest 5 minutes.

Spray or butter the inside of a 9x13 pan.

Spray your counter with cooking spray and turn dough out onto the counter.

Cut dough into 12 equal portions, and gently form into round balls, placing in 9x13 buttered pan.

Put the pan in your warm oven and rise 20 minutes or until they have risen about 1 inch above the rim of the pan.  Leave the pan in your oven and turn the heat up to 350.

Bake about 15 minutes, until golden brown.

Brush with butter and serve warm.

Crepes

This is my children's favorite and most requested 'special day' breakfast.  We do this on birthdays, for rewards, etc.  I have figured out how to cook them on the griddle as well. . . it's a bit tricky, but I can now pour three crepe portions on the big family griddle, pick it up and turn it to spread the batter and effectively cook four (including the crepe pan on the stove) crepes at a time!  Until I figured this out, this was not a very practical breakfast for our large family!

Crepes
Heat skillet over medium high heat.  Melt a little butter in the pan, and coat the pan, including up the sides a little. (I also heat and spread butter on the griddle.)

Combine in blender:
1 1/2 cups flour
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk

1/2 tsp vanilla
2 eggs
extra butter for skillet

Blend until smooth.
Pour by 1/4 cupfuls onto hot buttered skillet (griddle).  (I used a stick of butter and rub it over the skillet and griddle before each batch.)  Rotate skillet until batter spreads very thinly all around.  Cook until light brown on the bottom.  Use a rubber scraper to help you lift the edge.  Turn over and cook briefly on the other side. Serve immediately.

Fill with your choice--fruit, cream, applesacue, jam, etc.  Sprinkle with powdered sugar if desired.  My kids' favorite is Reddi-whip and cinnamon sugar.  I like canned peaches and whipped cream.

Apple Cinnamon Pancakes with Cinnamon Syrup

These are a favorite the whole family enjoys!  My little kids like the pancakes with regular syrup.  I think the topping and cinnamon syrup are fantastic--especially delicious and seasonal in the fall.

Applesauce Pancakes with Cinnamon Syrup

2 eggs

2 cups flour

1 cup milk

1 cup applesauce

1/2 tsp cinnamon

1/4 cup vegetable oil

2 Tablespoons sugar

2 Tablespoons baking powder

1 tsp salt

Beat eggs until fluffy.  Beat in remaining ingredients just until smooth.  Heat griddle and spray with nonstick cooking spray.  For each pancake use about 1/4 cup batter.  Cook pancakes until bubbly on top and dry around edges.  Turn to cook other sides until golden brown. 

Cinnamon Syrup

1 cup sugar

3/4 tsp cinnamon

1/2 cup light corn syrup

1/4 cup water

1/2 cup evaporated milk

In a saucepan, combine sugar and cinnamon.  Pour in corn syrup and water and stir to dissolve.  Boil stirring constantly 2-3 minutes. Cool slightly.  Stir in evaporated milk and serve.  Refrigerate leftovers

Apple Compote topping

1 Tablespoon butter

3 cups sliced and peeled apples (Pink Lady, Liberty, Fuji, Jonagold or Applecrisp)

heat nonstick skillet over medium-high heat.  coat pan with cooking spray.  melt 1 tablespoon butter in pan. Add apples to pan;saute 8 minutes or until tender.  Stir in 1/2 the cinnamon syrup into the apples.  Use additional syrup on table as needed.

Pineapple Pork Stir-Fry

I love to make Chinese dishes at home. . . they require a bit of prep in cutting up veggies and meat, but once you start cooking, they come together in a flash.  The meat cuts much more easily if you partially freeze it first.


Pineapple Pork Stir-Fry

1 can pineapple chunks
3 Tbsp cornstarch, divided
1 Tbsp plus 1/2 cup cold water, divided
3/4 tsp garlic powder
1 pound pork tenderloin or boneless chop, cut against the grain, into thin strips
1/2 cup soy sauce
3 Tbsp brown sugar
1 tsp grated ginger root
sprinkle of red pepper (or more if you like it spicy)
4 cups fresh broccoli florets *(I didn't have enough, so I added mushrooms--yummy too)
1 cup fresh baby carrots, cut in half
1 small onion, cut into wedges

Hot cooked rice

Drain pineapple, reserving 1/4 cup juice; set aside.
In small bowl, combine 2 Tbsp cornstarch, 1 Tbsp water, garlic powder, and 1 Tbsp of the reserved pineapple juice.  Pour into resealable bag and add pork strips.  Turn to coat.

In measuring cup, combine remaining pineapple juice with 1 Tbsp cornstarch, 1/2 cup cold water, soy sauce, brown sugar, ginger, and red pepper.  Stir until smooth.  Set aside.

In a large skillet over medium high heat, stir-fry pork in oil.  When mostly cooked through, remove to bowl and keep warm.  Stir fry veggies in oil until starting to soften.  Stir cornstarch mixture and add to the pan.  Bring to boil and stir until thickened.  Add pork and cook 1 minute.  Add pineapple and heat through.  Serve over hot rice.

Brown rice
I have never been able to cook brown rice well, until I tried a new method.  Voila!  You have to cook it like pasta.  Heat a bunch of water in a pot, and pour in a cup or two of rice and a little salt.  Stir.  Boil for 30 minutes.  Drain in a colander and then return the rice to the cook pot.  Cover and let it rest for 10 minutes.  Tender, non-mushy brown rice.  That was easy!

BREADS

We eat a lot of bread. Here are some of our favorites, as well as a new one, which just might become an Easter tradition.

Homemade Whole Wheat Bread
Combine in a Bosch Mixer:
5 cups warm water
2 cups oats, quick or regular
2/3 cup sugar
2/3 cup oil
2 Tbsp dough enhancer
2 Tbsp salt
4 cups whole wheat flour (I prefer mine ground from hard white wheat.)

Mix until moistened and smooth. Add 3 more cups whole wheat flour and 3 heaping (and I do mean heaping) Tablespoons of instant yeast. Mix until smooth.

Add flour, 1/2 cupfuls at a time, mixing until smooth after each addition, until dough cleans sides of the bowl, and comes together around the middle of the mixer, lopsided. This will take 3-5 more cups of flour (that's an estimate, as I never actually measure on this one. . .). I usually use white bread flour for the last several cups of flour. The dough is not too sticky when it is ready.

Knead (mix in the Bosch) for 10 minutes.

Remove the dough from the mixer and divide into five equal pieces. Shape each into a loaf and place in an 8x4 inch loaf pan. Rise in warm oven, covered with towel, for about an hour. Turn oven on to 350 and bake 26 minutes. Remove from oven and pans to wire rack to cool. Eat as much as you like, and slice the rest to place in bread bags and freeze until desired.


Blue Ribbon White Bread
Combine in Bosch:
4 1/2 c water, warm
1 Tbsp and 1 tsp salt
2 Tbsp shortening
1/4 cup sugar

Add:
5 cups flour (I often use some oats or wheat for up to three cups of this, and white bread flour for the rest)
3/4 cup powdered milk
Mix until moistened.

Add 3 cups bread flour and 1 1/2 Tbsp yeast

Mix and continue mixing adding flour by the 1/2 cupful until the dough pulls from the sides and starts to clean the bottom of the bowl (about 4 more cups).

Mix 5 minutes (knead).

Rise until double (about 1 1/2 hours).

Punch down and rise again (about 45 minutes)

Divide dough into four pieces. Shape into a ball and place on floured surface. Cover with plastic wrap and rest (proof) 10 minutes.

Grease 4 8x4inch pans. Shape balls into loaves and place in pans. Cover and rise until double (about 1 hour). Bake at 375 20-25 minutes.


Bread Machine Cinnamon Rolls
Cinnamon rolls are a Conference Weekend tradition in our home.  This is often the recipe I use since they're yummy and so easy in the bread machine.

1 c milk
1/4 c water
1/4 c butter, softened
1 egg
1 t salt
4 c bread flour
1/4 c instant vanilla pudding mix
1 T sugar
1 T active dry yeast

1/2 c butter softened
1 c packed brown sugar
2 t ground cinnamon

4 oz cr cheese, softened
1/4 c butter, softened
1 1/2 c pwd sugar
1 1/2 t milk
1/2 t vanilla

Place first nine ingredients in bread maker according to manufacturer's directions. Fun dough cycle. When complete, roll to 17x10 rectangle. Spread with butter. Spread with sugar and cinnamon. Make into rolls. Bake 12 in 9x13 pan and 9 in square pan. Rise, covered until doubled, 45 minutes. Bake at 350 for 20-25 minutes or until golden. Cool five minutes on rack. Beat frosting and frost warm rolls. Store in refrigerator. 21 rolls.


Bunny Buns
We found this recipe in the Friend magazine in April 2011. My son made them today and everyone enjoyed them. . . it might be a new tradition! They turned out really cute and yummy.  We didn't decorate most of them, but the only pic I have is of one with eyes and a nose.  :)

Combine in bowl:
1 cup milk, warmed
1/4 cup water
1/3 cup sugar
1/2 cup shortening
1 tsp salt
2 eggs, beaten
1/4 cup orange juice
2 cups bread flour

Beat together until smooth. Add 1 cup flour and 1 scant Tbsp instant yeast.  Mix.  Add flour, 1/2 cupfuls at a time, until soft dough forms. (1-2 more cups.) Let dough rest 10 minutes.

Knead dough 5-10 minutes on a lightly floured surface, until smooth and elastic. Place in greased bowl, and turn once. Cover and put in warm place to rise 2 hours, or until double.

Punch down and let stand 10 minutes.

On lightly floured surface, roll dough 1/2 inch thick. Cut into long strips. Roll into rounded snake shapes.

Cut one strip into 1/2 inch-long pieces, and roll each piece into a ball. (These will be your bunny tails.)

Twist the piece of dough around itself twice, near the top, leaving a loop in the bottom. Place a ball of dough on top of the bottom loop. That is your bunny tail. The top twist forms two ears. (See picture).

Cover bunnies and let rise in warm place 50 minutes. Bake at 375 for 13 minutes.

Mix together: 2 cups pwd sugar, 1 tsp butter, 1/4 cup hot water. Glaze warm bunnies.  We got 10 HUGE bunnies out of this.  We'll go a little smaller scale next time. :)

Almond Chicken Salad Croissants

This is so easy, and the perfect dinner to follow the roast chicken from last night.  I don't really measure the ingredients, but the measurements should give you a guide.  You can add more or less of anything for a combination to your liking.


Almond Chicken Salad Croissants

3 cups cooked and seasoned chicken, diced (I used leftovers from the roasted chicken below.)
1 cup grapes, halved
1 cup pineapple tidbits
1 cup salted almonds (I chopped mine)
1 cup celery
mayonnaise
seasoning salt, pepper
lettuce

Combine first 5 ingredients.  Add mayonnaise and stir to make a dressing.  You can dilute it with milk if you like.  Season with seasoning salt and pepper to taste.  Serve on split croissants with a leaf of lettuce.

Served with potato chips, fruit slices, veggies and dip.

Lemon-Herb Roast Chicken and Oat Dinner Rolls

Lemon-Herb Roast Chicken

1 roasting chicken (4-5 pounds)
2 Tbsp butter
2 tsp kosher salt (or half as much table salt)
3 garlic cloves, minced
3 fresh herb sprigs (I love thyme--rosemary or marjoram would work too.)
1 half lemon, cut into two pieces
1 Tbsp olive oil
1 onion, sliced thick
carrots, celery sticks, etc as desired (optional)
1 cup water

Heat oven to 450.
Remove giblets from cavity of chicken.
Rub chicken with butter all over.  Salt inside and out.  Put garlic, herbs, and lemon in it's cavity.

Spread olive oil in roasting pan.  Arrange onions and veggies over the bottom of pan.

Place chicken on top.  Pour in water.

Roast until cooked (about 1 1/2 hours-2 hours.)  Meat thermometer in thick part of breast should read 170 degrees.

Let stand 15 minutes.  Carve and enjoy!

Served with: Mashed potatoes and gravy from the drippings (see roast beef post below for that recipe.), carrots from the roasting pan--oh so flavorful!, green salad, and oat dinner rolls.

Oat Dinner Rolls

2 c quick oats

2/3 cup packed brown sugar

1/4 c butter, cubed

1 T salt

3 c boiling water

2 T yeast

1 c whole wheat flour

5 c white bread flour

Additional butter, melted

Combine in Bosch: oats, brown sugar, butter, and salt.  Mix in boiling water.  Cool to 110-115 degrees.  Add wheat flour and yeast.  Mix in enough remaining flour to form soft and slightly sticky dough.  Knead 8 minutes. 

Place in greased bowl, turning to grease top.  Cover and rise about an hour (finger indentation in risen dough should remain.)  Punch down.  Turn onto lightly floured surface.  Divide into 24 pieces and shape into balls.  Place 15 balls in greased 9x13 pan and 9 balls in greased 7x11pan.  Cover and rise about 45 minutes.  Bake at 350 for 25-30 minutes or until golden brown.  Remove pan to wire rack; brush rolls with melted butter.  These freeze well--just thaw on counter and reheat in the oven. 

Salisbury Steak with Onion Gravy

We bought half a cow this year, and this is something new we tried with all that beef!  Everyone liked it and it was really easy.  

Salisbury Steak with Onion Gravy
1 egg
1 can Condensed French Onion Soup
1/2 cup dry bread crumbs (I used my 'old' bread reduced to crumbs in the magic bullet)
1/4 tsp salt
pinch of pepper
1 1/2 lbs ground beef
1 Tbsp. flour
1/4 cup water
1/4 cup ketchup
1 tsp Worcestershire sauce
1/2 tsp mustard
6 cups hot cooked egg noodles or rice

In large bowl, beat egg.
Stir in 1/3 cup soup, bread crumbs, salt, and pepper.
Add beef and mix.
Shape into six patties.
Brown patties in a skillet over medium heat for 3-4 minutes per side.
Remove and set aside.  Discard drippings.
Combine flour and water until smooth.  add ketchup, Worcestershire sauce, mustard, and remaining soup.  Pour in skillet.  Bring to boil.  Cook and stir 2 minutes.
Return patties to skillet; cover and simmer 15 minutes, turning patties once.
Serve patties and gravy over noodles or rice.

Served with: fruit, steamed broccoli, and homemade bread.