The Recipe Club

food, friends & great stuff...

2011-07-28T11:03:00.000-07:00

come hang out & eat yummy food while checking out the new fall lines from these great companies! anyone & everyone is welcome... as long as you like cute stuff:)

summer school fruit kabobs & fruit dip...

2011-06-07T09:53:00.000-07:00

this sunday for dinner i decided to let my kids assemble the fruit skewers. not only did it keep them out from under my feet, but they were so excited to have a job! after i prepared all the fruit in seperate bowls & put them on the table with the skewers, my 6 year old said-- mom, this is just like at school making patterns. he was so right. i told the kids to make different patterns with the fruit & them tell me what the pattern was. it was both fun & yummy! so let your kids make some "pattern kabobs" & serve them with this yummy dip! everyone will enjoy it!

{picture courtesy of flickr}

{cinnamon & lime fruit dip}

1- 8oz. package softened cream cheese

1 can sweetened condensed milk

1 TBSP brown sugar

zest & juice of 1 lime

1 tsp vanilla

2 tsp cinnamon

beat together cream cheese & sweetened condensed milk until light & fluffy. add all remaining ingredients. whip until combined. chill at least 4 hours, made a day ahead.

brit's deep fried cauliflower...

2011-06-02T09:18:00.000-07:00

i made this last night to go with our pork sandwiches & it was perfect! i can't take the credit for the pairing though, there used to be a super yummy bbq shack by my house that served fried cauliflower & it was a favorite of my families. walking a block was a lot quicker, but this recipe turned out great & finally was able to fulfill that craving i have had since they moved. give it a try! your kids will gobble it up too!

{brit's deep fried cauliflower}

1 head cauliflower- washed, dried & cut into bite sized pieces

2 eggs, lightly beaten

1 TBSP milk

1/4 tsp salt

1 1/2 cup flour

2 TBSP parmesan cheese

1/4 tsp garlic powder

1/2-1 TBPS seasoning salt

1/2 tsp oregeno

1/4 thyme

1/4 tsp pepper

1/8 tsp cayenne pepper (optional)

pre-heat deep fried to 375 degrees.

in a gallon sized ziploc bag, mix all dry ingredients. squish & shake sealed bag to mix. set aside.

in a large bowl, whisk together eggs, milk & 1/4 tsp salt. toss prepared cauliflower in the egg wash. carefully transfer cauliflower into the ziploc bag with a slotted spoon & shake sealed bag until all pieces are evenly coated.

carefully drop coated cauliflower into your hot oil & cook 4-5 minutes or until deep golden. transfer to paper towel covered plate to drain. serve hot with assorted dipping sauces.

enjoy!

sister hooker's creamy rhubarb pie...

2011-05-27T09:36:00.000-07:00

for anyone who is still checking this blog... yes, i'm still here:) with the school year & PTA coming to end, i feel like i have got to get back on the blogging wagon. if anyone is even reading this-- thanks for sticking with me! this is a new one i just made yesterday & i have to say i love it & so did everyone else!!! even my friend jen who doesn't like pie... our friendship is now pending after learning of this news;). anyhoo, it's the perfect combinations of sweet, tart & creamy. give it a try soon! & i know i shouldn't promise, because that's a lot of pressure... but i really will be posting regularly through the summer. i've got quite a few new

recipes backing up!

{sister hooker's creamy rhubarb pie}

1 Pillsbury refrigerated pie crusts, softened as directed on box

Filling

1 cup sugar

3 tablespoons all-purpose flour

1/4 teaspoon grated orange peel

1/4 teaspoon grated lemon peel

3 eggs, slightly beaten

1/2 cup sour cream

4 1/2-5 cups fresh or frozen rhubarb, sliced about 1/4-1/2 inch thick

Topping

1/4 cup sugar

1/4 cup all-purpose flour

2 tablespoons butter or margarine, softened

DIRECTIONS:

Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie (do not trim or flute crust).

In medium bowl, mix 1 cup sugar, 3 tablespoons flour and the orange & lemon peel. Stir in eggs and sour cream. Add rhubarb; toss gently. Spoon into crust-lined pie plate. Fold edges of crust over filling, ruffling decoratively.

In small bowl, mix topping ingredients until crumbly. Sprinkle over filling.

Bake 50 to 60 minutes or until crust is light golden brown. Cool at least 3 hours before serving. Cover and refrigerate any remaining tart.

***i made this again yesterday & i doubled the crumble topping...even better!

a little st. patty's day yum~

2011-03-15T10:05:00.000-07:00

sorry that i don't have a pic of this one. but it is totally worth giving it a shot! this is a delicious dish from my friend mykelle's mom judy. she also brought us this great one. make it this week to celebrate this fun Irish holiday with your family.

{judy's corned beef & cabbage}

corned beef brisket

cabbage

baby carrots

new potatoes

onion

Cover Corned beef with water. Bring to a boil and then turn to low for 1/2 hour per lb. Add baby carrots, new potatoes, and chopped onions. cook for last 1/2 hour with beef. Add cabbage chopped in blocks for the last 10 min(secure with toothpicks so cabbage doesn't fall apart). Make glaze right before serving so its nice and warm. Pour over corn beef and vegetables for a yummy meal.

Glaze:

1 cube butter

1 cup brown sugar

1/3 cup hot or spicey mustard

2 T. vinegar

Bring to boil and then turn off while stirring frequently

kettle corn 101...

2011-02-24T09:53:00.000-08:00

{a little sweet, a little salty}

anyone who knows me knows that i don't ever crave movie popcorn, but i am not kidding anyone if i say i don't love myself some kettle corn! it's a must from the farmers market every saturday! too bad the farmers market doesn't go year round here!

well, no worries- now i can make a batch, or 5:), everyday.(i really did make 5 batches yesterday!)

you don't have to have this little gem that i use, but it will make it much easier & it's not expensive. i got me first Whirley Pop almost 10 years ago as a wedding present from my high school humanities teacher, Mrs. Olsen. i love her! i have since had to invest in another on, but i couldn't live without it. i know you can order them online, but even Bed, Bath & Beyond carries them. so save that 20% off coupon that you throw away every week & go get one;) enough with the dialog- here's the info!

{kettle corn recipe}

1/4 cup vegetable oil

1/4 cup sugar

1/2-1 tsp. salt- to taste

1/3 cup popcorn kernels

over high heat, dump all ingredients into the whirley pop. close lid & turn crank.

let sit until it starts to pop. turn crank until finished popping, only about 30 seconds.

pour into heatproof bowl. let cool completely. add more salt if needed.

enjoy, share & repeat:)

perfect valentine dessert!...

2011-02-04T14:13:00.000-08:00

seriously?!?! candy on a cookie crust! a lady in my neighborhood brought me one of these & i was totally obsessed! i love the richness, but that it's not overly sweet. i love the salt on it & the contrast of smooth ganache, chewy caramel & crumbly crust. i think that it truly is the perfect valentine dessert! & it really is simple... i promise!

{ salted chocolate & caramel tart}

Crust~

1 bag chocolate teddy grahams, blend to crumbs

(will be about 2 1/2 cups crumbs)

3/4 cup butter, melted

combine in a small bowl. mix until all cookie crumbs are moistened with butter. press into standard tart pan. bake at 375 for 8-10 minutes or until crust looks dry.

set aside to cool.

Caramel filling~

i just use my standard caramel recipe, but only cook to 230 degrees. if you don't have it...

here it is.

1 can sweetened condensed milk

1 cup sugar

1 cup butter

1 1/2 cups light corn syrup

1/2 tsp. salt

1 tsp. vanilla extract

In a heavy sauce pan mix milk, sugar, butter, corn syrup & salt. Stir continually over medium heat until reaches bottom of firm ball stage- 230 degrees on candy thermometer. This will take a little while. Be patient!!!

remove from heat & add vanilla. pour onto cooled crust. about 2/3-3/4 full. set aside.

** this recipe makes enough for 2 tarts. or you can pour the rest on to waxed paper & cut into squares & eat:)

{semi-sweet chocolate ganache}

6 oz. semi sweet chocolate chips

3/4 cup heavy whipping cream

1 tsp butter

in a small sauce pan, over medium heat, cook chocolate & cream until smooth & melted. remove from heat. add butter & stir. pour over caramel layer.

chill in fridge at least 45 minutes before cutting. top with kosher salt before serving.

**salt to taste. i like a little more than you might think- not too much though.

i promise though! the salt really makes it so much better!

happy V-day! hope your lovies like this one, i know all mine do!

calli's "burrito" chicken enchiladas...

2011-01-31T10:10:00.001-08:00

this recipe comes from my friend Calli's kitchen. i am so glad that my friend tyson married her, cause i love her. i am friends with all of her in-laws, but wish i got to see her more:( love ya Cal! & you are going to love here too... as soon as you make these!

they are called "burrito" enchiladas cause they are stuffed with everything you would put in a burrito, but they are rolled, smothered & baked like enchiladas:) & they are perfectly delish!!!! i am eating leftovers of them as i type:) give them a try asap, you'll be so glad you did!

{Calli's "burrito" chicken enchiladas}

{Santa Fe lime rice}

1 cup rice, either long grain or basmati

2 cups chicken broth

1/4 tsp salt

1/4 tsp garlic powder

juice of 1/2 lime

2 TBSP butter

1/4 tsp cumin

1/3 cup cilantro

melt butter in a pot & add all seasonings & cilantro. add rice & cook over medium heat for 2 minutes stirring constantly. add stock & lime juice return to simmer, turn to heat to low. cover & cook about 30 minutes.

set aside.

{chicken}

1 pound chicken, cooked & shredded

you can cook the chicken any way you want. My favorite way is to boil it on the stove, it takes about 25 minutes. I have also cooked it in the crockpot for about 3 hours on high, or just cut up one of the already made chickens from Costco.

{sauce}

1 cup salsa verde

1 package buttermilk ranch

1/3 cup cilantro

1/3 cup sour cream

1/3 cup mayo

1 tsp minced garlic

1/2 tsp coarse salt

1 Tbls fresh lime juice

1/4 tsp cumin

1/4 cup sugar

Put in a blender and blend away

( I usually do one and a half of this for the six burritos. I love the sauce so I like more of it then the recipe calls for.)

{Burritos}

6 burrito size tortillas

shredded cheese

1- 15 oz can black beans, drained

rice, recipe above

I put the chicken, rice, beans and cheese in the tortillas. wrap them up cover them with sauce and then put them in the oven on 350 for 40 min covered with tin foil, then I take the tin foil off sprinkle more cheese on top and then cook them for another 10 minutes:)

** i like them topped with pico, avocado & sour cream:)

a little more cpk yum...

2011-01-10T14:59:00.000-08:00

while on my long vacation from blogging, i did actually go on vacation. one of my purchases- the last of the cpk cookbook trilogy:)

i bought my first cookbook from california pizza kitchen in 1997, my senior year of high school, while on vacation with my friends. i was a food nerd even way back then:) since then i have made lots of food from it & the other i bought a few years later. now, they have a new family cookbook & it included one of mine & my kids favorites... yep, there mac & cheese. super easy, super tasty & oh so not healthy! so if any of you are trying to be better this year with your eating, maybe stop reading now. still with me??? make this, as easy as box mix, mac & cheese today!

{cpk's mac & cheese}

1 large bag- fussili pasta

2 lbs. velveta cheese, cubed

1 quart heavy cream

2 tsp. salt

cook pasta in salted until el dente. drain & set aside. in the same pot combine cream, velveta & salt. stir continually until cheese is melted & smooth. add cooked pasta & mix. serve immediately.

**for leftovers- reheat one bowl at a time in microwave. add 1-3 tsp. of water per bowl. cook 30 seconds, stir & cook another 30 seconds or until heated through.

last minute neighbor & friend gifts... from your kitchen~

2010-12-16T08:03:00.000-08:00

here are some recipes that i got from some of my fellow members of THE HIVE. all of them look delicious, so i though i would feature all of them & there great blogs! in no particular order...

{caramel marshmallow rice crispy treats}

these are a little labor intensive, but just look at them! you can find this recipe here @ City Home/Country Home.

next up...

{reindeer corn cookie bark}

this is so fun & different! it is also a great way to get the kids in to kitchen for some cooking fun. over at the Home Based Mom, you can grab this recipe & lots of other fun holiday bark recipes!

drum roll please...

{mindika's white chocolate & peppermint fudge}

what is Christmas without fudge??? & this is such a great mix of flavors! head on over to Mindika's Moments to find this & lots of other great recipes for the holiday!

just wait...

{confessions of a bake-aholic's chocolate mint cookies}

i love everything over at Confessions of a bake-aholic! she does such a great job!!! & this recipe is no exception. cookies are a must have during the holidays! & this is a great choice.

& last but definitely not least...

{mel's perfect almond roca}

almond roca is one of my favorite candies! & this is a great recipe for a great toffee! she does different nut toppings for different variations. of course my favorite is her almond roca, but i wouldn't turn down any of them:) head over to mel's kitchen cafe to get this and many other great recipes!

hopefully these yummy treats will make it to from your kitchen to your friends & neighbors home! i wish all of you a happy holiday season, covered in sprinkles, glitter & of course- flour:)!

amy's pumpkin cookies with a twist...

2010-11-15T09:20:00.001-08:00

i love this recipe! it's easy, delicious & different:) give it a try for an easy after school treat for your kids... you'll look like the best mom ever without too much effort.

{amy's white chip & macadamia pumpkin cookies}

1 cup canned pumpkin

1 cup white sugar

1/2 cup vegetable oil

1 egg

2 cup all-purpose flour

2 tsp baking powder

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1 TBSP warm milk

1 tsp baking soda

1 TBSP vanilla

2 cups white chocolate

1/2 cup chopped macadamia nuts

Combine pumpkin, sugar, vegetable oil, egg.

In a separate bowl, combine flour, baking powder, cinnamon, salt, nutmeg.

Dissolve baking soda in milk and stir in.

Add flour mixture to pumpkin and mix well.

Add vanilla, chocolate chips, nuts.

Spoon onto greased cookie sheet and bake at 350 degrees for 10 min or until slightly brown.

Give and Get is Here!

2010-11-11T19:21:00.000-08:00

I know this isn't food, but who doesn't love a deal just as much???
plus, you can make your non-profit feeding america:)

Give and Get is Here!: "Enjoy 30% off from November 11-14 at Gap, Banana Republic and Old Navy plus we'll make a 5% donation to a non-profit."

sticking with the apple theme:)

2010-11-04T15:35:00.001-07:00

this is one of my favorite fall dessert recipes! it is light, satisfying, but not too sweet! a zeppole is like an Italian doughnut. fried & crispy on the outside, light & fluffy inside. i prefer mine with some whipped cream, maybe even cinnamon whipped cream! give them a try this weekend!

{sweet apple zeppole's}

1 large apple, peeled & grated- about 1 1/2 cups

1/4 cups sugar

1 stick butter

1/4 tsp. salt

1/2 cup water

1 cup flour

4 eggs

Vegetable oil for frying

Cinnamon Whipped Cream

1 cup whipping cream

2 TBSP powder sugar

1 tsp. cinnamon

1 tsp. vanilla

In a medium sauce pan combine the butter, salt, sugar & water over medium heat. Bring to a boil. Remove from heat & stir in flour. Return pan to medium heat & stir constantly until mixture forms a ball. About 3-5 minutes. Transfer mixture to a medium bowl. Using an electric hand mixer on medium speed, add eggs one at a time. Incorporating each egg completely. Beat until smooth. Add grated apple & stir to combine. Cover with plastic wrap & refrigerate while mixing whipped cream.

Combine all cream, sugar & cinnamon. Beat until thick & fluffy. Add vanilla & stir until combined.

Meanwhile pour enough oil into a large frying pan to reach a depth of 2 inches. Heat oil over medium heat until oil is ready... *check tip.

Carefully drop a rounded TBSP of dough, 4-5 at a time, into hot oil. Cook until golden & puffed up, turning once or twice. About 2 minutes each side. With a slotted spoon, remove from oil, drain on paper towels, toss with cinnamon sugar. Transfer to serving dish. Serve cinnamon whipped cream on side for dipping.

* press bottom tip of a wooden spoon onto the bottom of the pan. if bubbles come from the bottom of the pan around the spoon handle, the oil is ready:)

more fall flavors...

2010-10-25T09:37:00.000-07:00

with the perfect apple crisp! the tart apples with the sugar & spices. don't forget the crunchy topping! i promise that it is fall heaven!!! make this for your halloween parties this week!

{perfect apple crisp}

10 cups granny smith apples, peeled, cored and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/4 tsp. nutmeg
2 cup quick-cooking oats
2 cup all-purpose flour
2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, melted
1 egg white

1/4 tsp salt

in a small bowl, mix together white sugar, 1 TBSP flour, cinnamon & nutmeg. toss with apples. Place apples in an ungreased 11x17 glass or ceramic baking dish. set aside

in a large bowl, mix oats, 2 cups flour, brown sugar, baking powder & soda, butter, egg white & salt. mix until all combined. spread evenly on top of apples.

bake at 350 degrees for 50-60 minutes, or until bubbly with a golden topping. let cook 5-10 minutes. serve with good vanilla ice cream.

flavors of fall... pumpkin spice cupcakes~

2010-10-18T09:58:00.000-07:00

i made this recipe up yesterday for my hunny's birthday dinner & they couldn't have turned out better! not to mention they are easy peasy:) these are perfect for all fall long! ditch the pie & make these instead;)-

{pumpkin spice cupcakes with cinnamon cream cheese frosting}

1 cup sugar

1/3 cup brown sugar

1/2 cup oil

2 eggs

1 tsp. vanilla

3/4 cup buttermilk

1- 15 oz. can pumpkin puree

2 1/4 cup flour

1 TBSP cinnamon

2 tsp. all spice

1 TBSP baking powder

1/2 tsp. baking soda

1/2 tsp. salt

in a large bowl, beat together sugars & oil. add eggs & vanilla. beat until incorporated. mix in pumpkin & buttermilk & beat well.

in a small bowl whisk together all dry ingredients until combined. add to pumpkin mix & beat until combined & creamy.

grease or line 24 muffin cups & fill 2/3 full. bake at 350 degrees for 18-22 minutes or until toothpick comes out clean. let cool, top with cinnamon cream cheese frosting & sprinkle with cinnamon sugar.

{cinnamon cream cheese frosting}

8 oz. cream cheese, softened

1/2 cup salted butter, softened

1 bag powdered sugar

1/2 tsp. salt

2 tsp. vanilla

2-3 tsp. cinnamon

2-4 TBSP water

beat together cream cheese & butter. add half the powdered sugar, salt, cinnamon & vanilla. beat until incorporated. add other half of sugar & water. beat on medium high until light & fluffy. pipe or spread onto cooled cupcakes & sprinkle with cinnamon sugar:)

the perfect pair... or should i say pear?

2010-10-13T08:11:00.000-07:00

pears are in season & this is the perfect salad for fall! the sweet juicy pears with the crunchy pecans & salty cheese all works so well together, add a great tangy honey dijon dressing & you've got an amazing side dish for any fall get together! come over & get all the details!

{fresh pear & gorgonzola salad}

fresh spring mix salad greens

fresh pears, thinly sliced

toasted or candied pecans

crumbled gorgonzola cheese

~creamy honey dijon dressing~

1/2 cup good dijon mustard

1/2 cup honey

1/2 cup cider vinegar

1 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. fresh ground pepper

2 TBSP sugar

1-1 1/2 cups oil

mix all ingredients except oil in the blender or food processor. blend until combined. slowly add oil in a slow steady stream until emulsified. serve on the side of the salad.

bear's white bean chicken chili...

2010-10-09T17:13:00.000-07:00

now that the weather is really getting colder i have been craving soup almost everyday! this is a great recipe i got from my sister-in-law & she got it from her sister-in-law:) it is also great because it's a crock pot recipe! yummy & easy... perfect! you can also make variations on this. change up your toppings, be creative! & stay warm:)

{Bear’s White Chicken Chili}

2 cups chicken broth

3 frozen chicken breast

1/2 white or yellow onion, chopped

2 cans mild diced green chiles, undrained

2 cans great northern beans, undriained

1 tsp. cumin

1 tsp. oregano

1/2 tsp cayenne pepper

sliced jalapeno peppers, optional

Cook in crock pot on high 3-5 hours. About 1/2 hour before serving, cut up chicken and put back in crock pot.

Right before serving, add:

1 cup sour cream

1/2 block cream cheese

top with extra sour cream, cheese, avacado, cilantro, corn chips, pico, ect.

Fast version:

Grill chicken. Bring all other ingredients to a boil. Boil until beans and onion are tender. Add chicken and serve as above.

dustin's peanut butter chip cookies...

2010-10-08T12:05:00.000-07:00

i have been looking for a great peanut butter cookie recipe for a while & i got it from the most unexpected source! one of my brothers bff's, or should i say- my little girls "boyfriend":) dustin has been my brothers friend for as long as i can remember & he has been avi's boyfriend, in her eyes since she has been about 2. everyone loves dustin, & now you will love him too for sharing this recipe.

{dustin's peanut butter chip cookies}

Oven Temperature: 375 degrees

Makes about 50 Cookies

Cooks in 7-10 Minutes

Tips:

The cookies taste the best when they are made all in the same day. The batter is still really good after 24 hours, but it is best if mixed and cooked within the first 24 hours.

If you hate hard/stiff cookies, try placing an additional empty cookie sheet at the bottom of the oven to protect the cookies from direct heat of the elements. Next, place the cookie sheet with cookies, closer to the top of the oven than the bottom.

Take the cookies out just before they appear to be done, as they will continue to cook after they are taken out of the oven. (If the cookies are undercooked, you can place them back in the oven a little bit longer. It's better to undercook the cookies than to overcook them. The reason for this is that you can always cook the cookies longer if needed.)

Try only a few cookies at first to see how they will react to your oven.

Ingredients:

2 Cups Margarine (Must be room Temperature)

2 Cups Peanut Butter

2 Cups Sugar

2 Cups Brown Sugar

4 eggs

5 Cups of Flour

2 teaspoons Baking Powder

1 teaspoon Salt

3 teaspoons Baking Soda

1 teaspoon vanilla

A bag of Reese's Peanut Butter chips.

Directions:

Preheat the oven to 375.

Mix ingredients 1-4 together.

Once the ingredients are mixed together, slowly beat the eggs into the mixture.

After the eggs have been added, slowly add the rest of the ingredients to the mixture.

When the mixture has been mixed, add enough Reese's Peanut Butter chips to the batch so that you have about 3-4 chips in each cookie. (Feel free to add more.)

Please shape the cookies to about the size of a small shaped ice cream scooper. (Depending on the oven, you may need to increase or decrease the size of the cookies.)

Place the cookies on a cookie sheet, and place them in the oven for about 5 minutes. After 5 minutes flatten the cookie with a fork or spoon. Once you have finished flattening the cookies, allow the cookies to cook for another 3-5 minutes until lightly brown around the edges.

When the cookies have finished cooking, take them off of the hot cookie sheet, and allow them to rest for 5-10 minutes (really to your preference).

lellie's crazy yummy carrot cake...

2010-10-06T09:50:00.001-07:00

this is a recipe from my sister, which is surprising since she has been know to make some sketchy things, but this recipe is nothing short of perfection! it is amazingly moist & really versatile. the cake itself has no butter or oil in it, but leave it to us to make sure we pack the calories in with the caramel sauce & frosting:) you could skip the caramel & make a lower fat frosting & really cut the calories... if that is your thing;)

{lellie's carrot cake}

3 cups grated carrots, steamed

1 cup crushed pineapple, drained

1 1/3 cup apple sauce

2 3/4 cup sugar

6 eggs or 3 whole eggs & 3 egg whites

1 tsp. vanilla

1 1/2 tsp. baking soda

1 1/2 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

3 cup flour

1 cup chopped nuts, plus more for top if desired

grate carrots & steam in a zip & steam bag. place in mixing bowl. add all wet ingredients & sugar. beat until well combined. sift in all dry ingredients & mix until again. stir in chopped nuts.(batter will be very wet! don't worry, it'll be fine) pour batter into a greased & floured

11 x 16 glass baking dish or 2 9" rounds. bake at 350 for 40-55 minutes or until toothpick comes out clean. poke holes in cake & pour hot caramel sauce over. let cool & top with cinnamon cream cheese frosting.

{salty caramel sauce}

1/4 cup butter

1/4 cup brown sugar

3 TBSP heavy cream

1 tsp. vanilla

1/8-1/4 tsp. salt... to taste

combine all ingredients in a small sauce pan. bring just to a boil. remove from heat & pour over hot cake.

{cinnamon cream cheese frosting}

8 oz. cream cheese, softened

1/2 cup salted butter, softened

1/4 cup heavy cream

3-4 cup powdered sugar

1 tsp. vanilla

1/4 tsp. salt

1 tsp. cinnamon

beat all together until light & fluffy. spread over cooled cake.

peaches 2 delicious ways...

2010-09-27T08:38:00.000-07:00

the peaches are on & they are sooooo delish! i have been using them like crazy & i just can't get enough! i made this bread pudding to take to work & they insisted i posted the recipe.

& the pie... i got the recipe from the lady at my local fruit stand & it is also to die for! the crust, if you would call it that, is so light & airy! perfect compliment to the peaches & cream!

i am sorry that i don't have picture of the finished dishes! my camera is locked in my buffet & i have lost the key:( so thanks to my sweet friend brookie for the perfect pic! check out her blog as well as the blog she guest blogs at.

{Brit's Raspberry Peach Bread Pudding}

2 loaves french bread, cubed & left out overnight

3 cups heavy cream

1 cup half & half

3 cups sugar

1 whole egg

2 egg yolks

2 teaspoon vanilla

6 large peaches, peeled & cubed

In large bowl combine cream, half & half, sugar, eggs and vanilla. add Cut bread into cream mixture, coating bread well. Let stand 20 minutes stirring every 5 minutes to allow cream to absorb completely. add peaches & mix.

Raspberry sauce
5 cups raspberries, fresh or frozen

1 cup sugar

1/2 cup apple juice

in a small sauce pan, combine raspberries, sugar and apple juice, stirring over medium heat, until sugar is dissolved.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread. place on a cookie sheet to avoid oven cleaning:) Bake 40-50 minutes at 375 degrees. Serve warm. Top with vanilla sauce & whipped cream.

vanilla creme anglaise

1 cup cream

1 cup half & half

4 egg yolks

1/2 cup, sugar

1 tsp vanilla bean paste

in a small sauce pan heat cream & half & half until scalded

(just before boiling) in a small boil mix egg & yolks & sugar.

ladle half of the cream mixture into the

egg mix while whisking, to avoid scrambling. add eggs mix to the rest

of the cream & bring back to scalding & add vanilla bean paste.

remove from heat immediately.

{Fruit stand peach pie}

4 egg whites

1/4 tsp. baking powder

1 cup sugar

1 tsp. vanilla

1/2 cup chopped pecans, i toasted mine- i think almonds might be good too!

12 saltine crackers, crushed

in a large bowl, with an electric mixer, beat egg whites to stiff peaks. add baking powder, vanilla and sugar. beat again to to stiff peaks. fold in saltines & pecans. pour into a buttered pie plate & spread around the bottom & sides of the dish. bake at 350 degrees for 30-35 minutes. the crust will poof up & then fall. let cool completely before filling.

8-10 large sweet peaches, i used new haven

1-2 tsp. fruit fresh

cream cheese whipped cream

peel & slice peaches. place in a bowl & sprinkle then toss with fruit fresh. fill cooled crust will peaches & top with whipped cream.

Evans' hearty chicken noodle soup...

2010-09-21T07:10:00.001-07:00

this the weather getting cooler, nothing hits the spot more than a bowl of nice warm soup! & pair that with an easy recipe & you have a match made in heaven. this is a classic from my brother-in-law & sister-in-law. they always make it for fall conference lunch & serve it with yummy breads. sometimes they even make homemade noodles for it:) wow, the ambition!

{Evans' hearty chicken noodle soup}

2 tsp. chicken bullion

2 cans chicken soup stock

2 cups chopped carrots

2 cups chopped celery

1/2 cup chopped yellow onions

2 cans cream of chicken soup

1 can evaporated milk

2 cups cooked, diced chicken

2/3 bag Grandma’s homestyle egg noodles, already cooked

Heat chicken bullion & stock together. Add vegetables & simmer until tender. Add cream of chicken soup & milk. Add cooked chicken & noodle. Simmer until noodles are tender.

Makes 2 1/2 quarts or 10- 1 cup servings

tyler's favorite peanut butter brownies...

2010-09-14T10:40:00.000-07:00

i had the pleasure of seeing our good friends, that live in california, this last weekend:) even more fantastic is why i saw them... after lots of trials, they are expecting there first child! & i got to go to a very sweet baby shower! so here is a great recipe from them.

this is a recipe that i got from natalie, they are her husband, tyler's, favorite brownie. what is not to love about chocolate & peanut butter together. thanks for sharing nat, & we are soooooo excited for you two... or should i say three?!?

{Tyler’s Favorite Peanut Butter Fudge Brownies}

1/2 c. unsalted butter, cut into small pieces

2 oz. good-quality unsweetened chocolate, coarsely chopped

4 oz. good-quality semisweet chocolate, coarsely chopped

2/3 c. all-purpose flour

1/2 tsp. baking powder

1/4 tsp. salt

3/4 c. granulated sugar

3 large eggs

2 tsp. good-quality vanilla extract

Filling:

4 tbsp. unsalted butter, melted

1/2 c. confectioners' sugar

3/4 c. smooth peanut butter

1/4 tsp. salt

1/2 tsp. good-quality pure vanilla extract

Preheat oven to 325 degrees. Grease a 8-inch square baking pan ; set pan aside.

Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a separate bowl, and set aside. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

Make filling: Stir together butter, confectioners' sugar, peanut butter, salt, and vanilla in a bowl until smooth. Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers.

Bake until a toothpick inserted into center of brownies comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Enjoy with a tall glass of milk!

grandma hope's messy mikes...

2010-09-01T14:38:00.000-07:00

my grandma always made these "messy mikes" named after my uncle mike. & we always thought the name was so funny. i love this recipe & think it is a perfect quick or even make ahead dinner for a school night dinner.

{Grandma Hope’s Messy Mikes}

1 1/2 lbs. lean ground beef

2 TBSP butter

1 yellow onion, chopped

1 can chicken gumbo soup

1/4-1/2 cup ketchup (to taste)

1/4 cup brown sugar

salt & pepper

In a large skillet, melt butter & add onions. Cook until translucent. Add ground beef & salt & pepper. Brown ground beef until cooked through. Drain off fat. Add to soup, ketchup & brown sugar to the drained meat. Bring to a simmer, stirring constantly. Add additional salt & pepper to taste. Serve on hamburger buns with cheese of your choice.

pickles or pickle-less??????

2010-07-23T14:05:00.000-07:00

how do you prefer your potato salad??? here are our 2 favorite potato salad recipes. 1 with pickles, 1 without. you choose:) leave us a comment & let you know how you take yours!

{Mom’s Overnight Picnic Potato Salad}

10-12 medium red potatoes

1 sweet onion, chopped

1/2 cup italian salad dressing

3 large dill pickle, cut into chunks

6 hard boiled eggs, chopped

1/2 cup mayonnaise

1/2 cup miracle whip

1/2 cup sour cream

Boil potatoes in salted water until tender when pierced with a sharp knife. Drain & cut into large chunks. Place potatoes into a large bowl. Add onion & italian dressing. Carefully toss together until well combined, try not to break up potatoes. Cover with plastic wrap & refrigerate overnight.

The next day:

In a small bowl stir together mayo, miracle whip & sour cream. Set aside.

Add pickles & eggs to marinated potatoes. Fold in mayo mix & mix well. Serve immediately.

{Kesley’s Pickle-less Potato Salad}

12 large red potatoes

1 small onion, finely chopped

1 cup diced celery

1 tsp. salt

6 eggs, hard boiled & chopped

~Dressing~

2 eggs, beaten

1/2 cup rice vinegar

1 tsp. cornstarch

1- 5 oz. can evaporated milk

1 tsp. yellow mustard

1 cup mayonnaise

1 cup butter

In a very large pot, boil potatoes in salted until fork tender.

While potatoes are cooking- whisk together 2 eggs, sugar, cornstarch & salt in a medium sauce pan. Stir in vinegar, milk & mustard. Cook over medium heat, stirring frequently, until thick, about 10 minutes. Remove form heat & stir in butter. Refrigerate until cool. Stir in mayonnaise.

Drain, cool & cube. Transfer to a large bowl toss with celery, onion & salt to taste. Add hard boiled eggs. Stir in cooled dressing. Lightly stir until all combined. Cover & chill for several hours.

holy crap... did you think i died???

2010-07-15T23:38:00.000-07:00

i officially will the award for the biggest blog slacker:) this summer has just been CrAzY!!! no excuses though, i have been a slacker & hopefully anyone who still actually checks this blog doesn't hate me;). here is a tasty classic we have been making a lot this summer. Enjoy!

{kacy's asian chicken salad}

1- 16 oz. bag coleslaw

5 green onions, chopped

1 green pepper, chopped

1 red pepper, chopped

3 chicken breasts, cooked & cubed

1/2 cup slivered almonds

1/4 sesame seeds

1 cup cashews

2 packages Chicken flavor Ramen noodles, uncooked & crushed, seasoning reserved

{Ginger Sesame Dressing}

3/4 cup oil

1/4 cup sugar

2 TBSP rice vinegar

3 TBSP soy sauce

3/4 tsp. dark sesame oil

2 packages Ramen noodle seasoning packet

1/4 tsp. pepper

1 tsp. minced fresh ginger

1 tsp. dry mustard

Scatter almonds, cashews, sesame seeds & crushed uncooked ramen noodles on a cookie sheet. Bake at 375 degrees for 8- 10 minutes. Watch closely so they don’t burn. Remove from oven & cool.

In a large bowl mix coleslaw, green & red peppers, onions & chicken. Stir until mixed.

In a separate bowl, mix all of the dressing ingredients. Whisk together until sugar is dissolved. Pour dressing over salad & mix well. Add cooled nut mix just before serving & toss one more time.

Raspberry Tapioca Jello salad

2010-06-07T21:35:00.000-07:00

I thought for sure that I had posted this recipe before- but I came searching for it tonight and its not on here- I know I have brought it to Recipe Club- but knowing me- I never posted it:) And there is one that is similar to this recipe on our blog but not the same so I thought that I would post mine. I just made this for a funeral lunch in my ward today- and got an email saying what a hit it was and that everyone wants the recipe:) It is a perfect Summer Salad.
What I love about this salad- is that its SIMPLE and Delicious!! You can totally mix things up with this salad too- try different fruits and jellos (strawberry, peaches, mandarine orange, cranberry, etc...)- this past week I tried it with pina-colada jello and frozen pineapple- it was so yummy! Try it- I promise you won't regret it- and your kids will love it too!:) Happy Summer everyone!

3 cups water
1 3oz raspberry jello
1 3oz Cook and serve vanilla pudding
1 30z tapioca pudding
2 bags frozen raspberries
2 8oz cool whip

*In sauce pan heat water til almost boiling and stir in dry ingredients, make sure they dissolve and cook til comes to a full boil and get thick.(2 minutes)
When pudding mixture has cooled fold in fruit and put in fridge to cool. When cold, mix in cool whip and refridgerate over night or til set up. Enjoy!

jess' golden graham treats...

2010-05-22T08:57:00.000-07:00

jess brought these to recipe club quite a while ago, & they are so simple & yummy! with school almost out, we all need to stock up on recipes to keep our little ones sweet & happy. also, this is a great one to let the little ones help out with.

{jess' golden graham treats}

1- 18 oz box Golden Graham cereal

1 bag mini-marshmallows

1 stick butter

1 cup semi-sweet chocolate chips

1 cup milk chocolate chips

In a large pot over medium heat, melt together butter & marshmallows. Mix in cereal. Pour out & flatten onto a greased cookie sheet. In separate microwave safe bowls, on half power, melt chocolate chips in microwave. Cook 1 minute, stir & then melt again 30 seconds at a time. Drizzle melted chocolate, one flavor at a time, over treats.

** you can also substitute white chocolate chips instead of milk.

heather's root beer cookies...

2010-05-18T07:14:00.000-07:00

with warming weather teasing us, outdoor cooking is just around the corner! this is such a great dessert for a potluck or any other summer occasion. don't for get end of school parties! these little babies are perfect for kids!!!

{picture courtesy of cafe johnsonia}

{Heather’s Root Beer Cookies}

1 cup brown sugar

1/2 cup margarine

1 egg

1/2 cup water

1 tsp. root beer extract

2 1/2 cup flour

1/2 tsp. baking soda

1/2 tsp. salt

Preheat oven to 400 degrees. Mix first three ingredients. Stir in water & root beer extract. Add the rest of the dry ingredients. Refrigerate 1 hour. If dough is sticky, add a little flour. Roll into small balls & bake for 6-8 minutes. frost after completely cooled.

{root beer frosting}

1 cup butter, softened
3 cups powdered sugar
2 tsp. rootbeer extract
a few tablespoons hot water

in a medium bowl with an electric mixer, beat butter until light & whipped. add powdered sugar & continue to mix until combined. add extract & enough hot water to make spreadable.

brit's poppy seed cake with berries & cream

2010-04-25T09:07:00.000-07:00

i found this recipe on another great food blog & changed it up to suit me better. i just can't leave things well enough alone!:) it is such a great mix on sweet, tart (with the berries), creamy & not too sweet. i just love the flavors & the beauty of it too! so great for mother's day!!!!

{brit's poppy seed cake with berries & cream}

2 1/2 Cups Flour
1 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Baking Powder
2 Sticks Butter, softened
2 Cups Sugar
4 Large Eggs
1 Cup Buttermilk
1 tsp. vanilla

1 tsp. almond extract
1/4 Cup Poppy Seeds

~Cream & Berries~

1 cup chilled whipping cream

1 cup creme fraiche

1- 8oz. package cream cheese, softened

1/2-3/4 cup powdered sugar--to taste

1 pint fresh blueberries

1 pint fresh blackberries

1 pint fresh raspberries

1 pint fresh strawberries

1/2 cup sugar

1/2 cup water

in a large bowl, cream together, butter & sugar. add eggs one at a time, mixing after each. set aside. in another bowl, whisk together, flour, salt, baking powder & soda. stir both vanilla & almond extract into buttermilk. add 1/2 of the flour mixture to your butter & sugar & mix until combine. add 1/2 of the buttermilk & repeat the steps again. add poppy seeds & gently mix until combined. butter & flour 2- 9 in. round cake pans. evenly split batter between the 2. bake at 350 degrees for about 25 minutes, or until toothpick comes out dry. let cool in pan for 10 minutes, turn out & cool completely. after cakes are cooled, with a serrated knife, cut each cake in half horizontally.

In a small sauce pan, over medium-high heat, combine blueberries, sugar & water until berries start to burst & create a sauce. Set aside. In a large bowl, with an electric mixer, beat cream cheese until smooth. Add sugar, whipping cream & creme fraiche & beat until whipping cream has reached full volume. Toss remaining berries in blueberry sauce.

Assemble cake by spreading cream mixure & spooning berries between each layer & on top. Serve immediately & enjoy!

brit's tex-mex shredded beef tacos...

2010-04-22T20:39:00.000-07:00

the first time i ever made these, i had a roast & wanted to so something different with it. so i checked all my cupboards & this is what i came up with:) i have made them over & over since, but never been confident enough with "the recipe" to post it. so, this time i wrote it all down as i went, the way i thought i had done it the other times & it was perfect. so here it is--

{brit's tex-mex shredded beef tacos}

4-5 lbs. beef chuck roast

3- 14.5 oz. cans mexican style stewed tomatoes, undrained

1 can water

2 envelopes sazon goya

1 tsp. salt

1 TBSP dried chopped onion

1 TBSP cumin seed

2 tsp. beef bullion

place all ingredients into a heavy metal roasting pan. do not stir or mix. pre-heat oven to 400 degrees & cook for 4-4 1/2 hours. checking about halfway through to make sure you have enough liquid. if all liquid is gone add 1/2 cup water & continue cooking. remove pan from oven & carefully remove lid. using 2 forks, shred the meat & mix with the remaining liquid. replace the lid & let sit at least 30 minutes.

serve on tortillas, i prefer corn, with tomato, onion, cilantro, avocado, sour cream & lime. do not under any circumstances use ketchup:)... sorry dad, i'm calling you out on this one.

numbero dos of the salads promised...

2010-04-14T08:48:00.000-07:00

this is the other salad that i made sunday. it is creamy, fresh & delicious! it is super simple as well, so that is great!

side note- when i was in high school my dad owned a dance studio. we practically lived there! Kenny Roger's Roasters was right next door & we ate there a lot!!! not only because it was close & we liked the food, but i had a huge crush on a kid that worked there:) anywhoo... this salad is quite similar to a salad they served there that i always got. maybe that's why i like it.?.

{austin's creamy dill pasta salad}

1- 16 oz. bag of pasta, cooked & drained- i prefer bowtie, cork screw or penne

2 roma tomatoes, chopped

1/2 red onion, sliced

1 cucumber, peeled, seeded & chopped

1/2 cup sliced carrots- i bought them pre-cut

1 cup prepared homemade ranch

1/2 cup italian dressing

2 TBSP dill weed

in a small bowl, mix together dressings with dill. set aside while you chop veggies. place all other ingredients into a large bowl & toss until combined. add dressing & mix well. refrigerate until ready to use. serve chilled or at room temperature.

the first of two tasty spring salads...

2010-04-12T14:22:00.000-07:00

i first had this salad at a family dinner when my sister-in-law brought it. it didn't have the topping then, but i have made it with & without & prefer it with! i love the difference in textures & flavors. it is perfect for any of your spring & summer eats!

{Markae’s Fresh Grape Salad}

2 lbs. green grapes

2 lbs. red grapes

8 oz. cream cheese, softened

8 oz. sour cream

1/2 cup sugar

1 tsp. vanilla

1/2 cup brown sugar

1 cup chopped pecans

Wash & pat dry grapes. Arrange in a bowl & stir until evenly mixed in colors. In an other bowl, with an electric mixer, beat together cream cheese, sour cream, sugar & vanilla. Beat until smooth. Pour over grapes, stir together. Refrigerate overnight.

In a small bowl, stir together brown sugar & pecans. Transfer grapes mix to a serving dish & sprinkle with sugar & nut mix. Return to fridge until ready to serve. Serve chilled.

little lemon mousse cups...

2010-04-06T21:08:00.000-07:00

i love these little individual desserts! they are so simple, light & delicious! if you have any spring luncheons coming up or even looking ahead to mother's day-- these would be the perfect ending to any meal. let me know what you think.

{jeanette's little lemon mousse cups}

24 jumbo cupcake liners

24 pecan shortbread cookies (pecan sandies)

1-3 oz. package lemon jello

1 cup boiling water

3 TBSP lemon juice

1-8 oz. package cream cheese

1 cup sugar

1 tsp. vanilla

1-12 oz. can evaporated milk, well chilled

Place metal bowl, beaters & the can of evaporated milk in the freezer for 1 hour.

Place cupcake liners into cupcake pan. Press a cookie into the bottom of each liner. Set aside.

Dissolve jello in boiling water. Add lemon juice. Cool in the refrigerator for about 20 minutes, until syrupy, then beat until light.

In a large bowl, beat together cream cheese, sugar & vanilla. Add to jello mixture. Mix until all blended.

Whip chilled evaporated milk, on low speed, until full volume or beaters leave a soft peak. Blend & fold with jello mixture. Spoon into cookie lined cupcake liners. Refridgerate overnight. Top with fresh raspberries & raspberry sauce.

{Fresh Raspberry Sauce}

1 half-pint package fresh raspberries

1/2 cup sugar

1/4 cup water

1 cup seedless raspberry jam

In a small sauce pan cook together raspberries, sugar & water. Bring to a boil, turn down heat & simmer for 4 minutes. Pour into a food processor. Add raspberry jam. Beat until smooth. Cool completely.

mykelle's coconut Easter cupcakes...

2010-04-03T08:14:00.000-07:00

mykelle brought these to yummy little delights to recipe club this month. i had toasted coconut & cadbury eggs, so i just used those instead. but i thought they still turned out cute. make these for your little chicks this weekend:)

{mykelle's little nest cakes}

8 oz cream cheese, softened

1/4 cup oil

2 eggs

1 cup water

1 boxed white cake mix

1 tsp vanilla

1 can cream of coconut

prepared whipped cream

2 cups toasted coconut

1 bag candy eggs

in a large bowl, with an electric mixer, cream together cream cheese, oil & eggs until smooth. beat in water, cake mix & vanilla. spoon into lined cupcake pans, filling about 2/3 full.

bake at 350 degrees for 18-22 minutes.

pour cream of coconut into a small bowl. stir until all combined.

while cupcakes are still hot, poke a few holes into the top of the cupcake with the back of a wooden spoon. spoon cream of coconut over each cupcake one tablespoon at a time, you might have to use your spoon to guide into the hole.

let cool completely before decorating. when cooled, spread whipped cream onto the cupcake. sprinkle with toasted coconut & top with candy eggs.

oh what an Easter appetizer!...

2010-04-03T07:40:00.000-07:00

i found this recipe online & i am making it for tomorrow. it would only be fair for me to share it with you guys! i love, love, love the flavor of pesto & you could either make your own, or just use a good quality pre-made pesto out of you grocers deli. if you ever do a cheese ball for your Easter dinner, try this instead!

{savory pesto cheesecake}

picture & recipe courtesy of confessions of a bake-a-holic

1 cup crushed sesame crackers (I like Keebler Toasteds)
6 T melted butter
1 cup ricotta cheese
4 oz crumbled feta cheese (look for a sun-dried tomato or Mediterranean herb flavor)
8 oz cream cheese, softened
2 eggs
1/4 cup prepared pesto
1/3 cup sour cream

Preheat oven to 350. Mix cracker crumbs and butter. Press into bottom and 1 1/2 inches up the sides of a 9 1/2 inch spring-form pan. Combine all cheeses and beat until creamy. Add eggs, one at a time, beating well after each. Stir in pesto and sour cream. Pour into pan and bake for 35-40 minutes, until the top starts to brown and the center is almost set. Let cool on wire rack for 30 minutes. Loosen sides of pan with a knife and cool completely (about one hour). Cover tightly and refrigerate for at least four hours to set. Get out of the fridge 30 minutes before serving. Serve at room temperature with crackers.

brit's creamy cranberry dressing, with a couple of salad options:)...

2010-03-29T15:39:00.000-07:00

i was called to be on a committee for a commemorative dinner last month & i was honored! i am not going to lie though, i am glad that the dinner is over & was a success! we started the night with this salad dressing that i made. even though everyone thought it was a raspberry dressing, it was actually cranberry. i have made it a few time since & tried it with a couple of different salad ingredients. give it a try & get creative with the greens & things:) Enjoy!

{brit's creamy cranberry dressing}

1 cup sugar

2 tsp. dry mustard

1 tsp. salt

2/3 cup vinegar

2 heaping TBSP mayo

2/3 cup Craisins

1 1/2 - 2 cups vegetable oil

measure all ingredients, except oil, in the blender or food processor. blend until combined. with the blender or processor on medium, pour in the oil in a slow & steady stream until the dressing emulsifies.** store in an air tight container, i prefer a canning jar, in the fridge

like I said, for the salad I have done a few different types. I will list them seperately below. They common thread is the craisins:)

salad #1-

fresh baby spinach
sliced fresh mushrooms
roasted & salted shelled sunflower seeds
grated mozzerella cheese
sweetened dried cranberries

salad #2-

spring mix lettuce
red grapes, halved
crumbled gorgonzolla cheese
roasted shelled pistachios
sweetened dried cranberries

either would be a great option for your Easter dinner!

karen's no smoker-smoked bbq brisket...

2010-03-23T13:51:00.000-07:00

this is such a great, easy recipe! the great part is you can change the flavor depending on the bbq sauce you choose. i prefer homemade, but you can cut down on the time by doing bottled. it's the perfect recipe for those busy days on the run!

{karen's no smoker-smoked bbq brisket}

1 beef brisket, about 3-5 lbs.

1-2 TBSP liquid smoke

1 recipe bbq sauce, below

take brisket & pour liquid smoke all over the meat. place in crock pot & cover with half of the bbq sauce. reserve the other half of the sauce to serve with the meat after. cook on high for 5-6 hours , or on high all day- 8-10 hours.

{my favorite bbq sauce}

1 large sweet onion, finely chopped

1- 15 oz. can apricots, blended in food processor

2 TBSP red wine vinegar

1/2 cup brown sugar, packed

1 TBSP mustard

1/2 tsp. garlic salt

1 tsp. ginger powder

1 cup catsup

1 TBSP salt

1 tsp. liquid smoke

1/4 cup molasses

1 TBSP worcestershire sauce

in a large sauce pan, saute onions in a little butter or oil until tender & translucent. add remaining ingredients. continue to stir until simmering. simmer for 15-20 minutes on low. let cool. store in the fridge. great on ribs, chicken, pork chops & best of all brisket:)

**if you're running short on time or just not feeling like making your own sauce, you can always grab your favorite bottled. i'll only judge you a little:) you know i'm kidding! i prefer sweet baby rays or famous dave's if i'm doing bottled... which i do-- every so often;)

stacia's creamy bacon swiss dip...

2010-03-13T08:33:00.000-08:00

stacia brought this to recipe club a little while ago & she emailed me the recipe but i totally forgot she had sent it to me until somebody asked me if i had it:) oooopppppsss! this really is the perfect combination of flavors! thanks to stac for sharing this little gem with us!

{stacia's creamy bacon swiss dip}

2- 8 oz. packages cream cheese - softened

1 c. mayo

2 c. grated swiss cheese

1/4 cup chopped sweet onion

(for some reason it isn't strong in this dip... don't even notice it is there)

beat together until combined. spread into an ungreased 9x13 baking dish.

Then top cheese mix with:

1 c. crushed Ritz crackers

16 slices bacon, cooked & crumbled

bake at 350 degrees for 15 minutes or until hot & bubbly! yummy!

serve with chips, crackers, bread, veggies or anything else your little heart desires:)

just enjoy!!!

janet's chocolate zucchini cake...

2010-03-02T22:14:00.000-08:00

so, i told you that i was taking valarie's blueberry pound cake to my meeting on sunday, well... it wasn't done baking yet:( bummer! but, one of the members of my presidencies made this delicious cake. it is so moist & light! not to mention that you are technically eating your veggies... right!?!

{janet's chocolate zucchini cake}

1 stick butter, softened

1/2 cup oil

1 3/4 cup sugar

2 eggs

2 cups grated zucchini

1/2 cup buttermilk

1 tsp. vanilla

2 1/2 cups flour

1/4 cup cocoa powder

1/2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda

1 tsp. baking powder

{chocolate sugar topping}

1 cup chocolate chips

1 cup brown sugar

1 cup chopped nuts

in a large bowl, cream together butter & sugar. add oil, eggs & vanilla. gently beat in grated zucchini & buttermilk. add all dry ingredients & mix until just combined.

pour batter into a greased 9x13 pan.

in a medium bowl, stir together chocolate chips, brown sugar & nuts. spoon over batter. bake at 350 degrees for 40-45 minutes.

the recipe club is in the hive...

2010-03-01T13:37:00.000-08:00

the hive is a great collaborative food blog that now we are a part of! there are so many great resources & recipes there that now our little old blog will be contributing to. i am excited to hopefully share our recipes with even more people through this great site! i'll be back tomorrow with a super yummy cake i am making today:) till then... browse some of the older recipes you might have missed!

valarie's blueberry sour cream pound cake...

2010-02-27T09:31:00.000-08:00

when it comes to treats & sweets, valarie always comes through! last month she brought this pound cake & it was so delish! she also brought a lemon cream topping that i will post, but is not pictured. i am actually making this tonight for a morning meeting i have tomorrow! you could easily turn this same recipe into a great denser muffin recipe... yummmmm!

{valarie's blueberry sour cream pound cake}

3 1/4 cups flour plus 2 TBSP

1 tsp. salt

3 sticks butter, softened

1/2 cup sour cream

2 cups sugar

1 tsp. vanilla

9 eggs, at room temperature

2 cups fresh blueberries

4 TBSP coarse sanding sugar

preheat oven to 325 degrees. Butter 2 5x9 loaf pans.

in a large bowl, cream together butter, sour cream & sugar until light & fluffy. about 5 minutes. scrape down sides of bowl & add vanilla. turn the mixer down to medium & add the eggs one at a time.

in a separate bowl, whisk together 3 1/4 cup flour & salt. add flour mixture into your other bowl in 4 additions. lightly mixing between each addition.

toss the blueberries in the remaining 2 TBSP flour & fold into the batter. divide the batter between the 2 pans & smooth the tops of batter. sprinkle 2 TBSP sanding sugar onto the top of each loaf. Bake for 55-65 minutes or until a cake tester comes out with just crumbs. let cool in pans at least 15-20 minutes. turn out of pans & let cool completely on wire racks.

{Lemon Cream Topping}

1 cup heavy cream

2-3 TBSP powdered sugar

2 tsp. lemon zest

beat together to form soft peaks. spoon on top of cooled pound cake.

(remember the previous post about adding softened cream cheese to help the cream hold it's shape)

better hostess tip of the week...

2010-02-24T15:40:00.000-08:00

{perfectly perfect whipped cream}

i know that all too many times when i have guests over, i have made a treat, & i can't whip up the cream until right before i need it. making me a terrible hostess... trying to continue to be in on the conversation while shouting from the kitchen over the mixer. one of my sweet friends gave me a tip to avoid that from happening anymore. you can

whip your cream ahead of time... even the night before.

for every 2 cups of cream, add 2 TBSP of softened cream cheese. whip the cream to soft peaks, then add the softened cream cheese. continue to whip until stiff. add powdered sugar & vanilla. keep in fridge until ready to use. if the whipped cream deflates at all, just whip it up a little & you'll be good to go!

tiff's open face cucumber & dill appetizer...

2010-02-20T08:58:00.000-08:00

i love these creamy little delights! i think they are so fresh & delicious! they are the perfect snack to make these last cold winter months to feel a little more spring like:) not to mention they are so super easy!!! Enjoy...

{Tiff's open face cucumber & dill appetizer}

1 cup quality mayonnaise

1- 8oz. package cream cheese, softened

1 package dry italian dressing mix

1 loaf sourdough bread, sliced about 1/2 inch thick

2 cucumbers, thinly sliced

chopped dill weed, fresh or dried

in a medium bowl, with an electric hand mixer, beat together mayo, cream cheese & Italian seasoning. Cover with plastic wrap & chill at least 4 hours or overnight.
When ready to serve, spread 1-2 TBSP of cream cheese mixture onto sliced bread, top with a few sliced cucumbers & sprinkle with dill. Serve immediately.

judy's cherry-berries on a cloud...

2010-02-12T08:50:00.000-08:00

judy is my friend, mykelle's, mom. she has a recipe box worth gold:) this is just one of the many amazing recipes from her repertoire. this would be a perfect treat for Valentine's Day. whip it up for your special someone!

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{judy's cherry berries on a cloud}

6 egg whites
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 3/4 cups sugar
FILLING:
1-8 oz. package cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, whipped
2 cups miniature marshmallows
TOPPING:
1 (21 ounce) can cherry pie filling
2 cups sliced fresh strawberries
1 teaspoon lemon juice
In a mixing bowl, beat egg whites, cream of tartar and salt until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form (do not underbeat). Spread evenly in a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 275 degrees F for 1 hour; turn off oven (do not open door). Let cool in oven overnight or at least 12 hours.
Beat cream cheese, sugar and vanilla until smooth; gently fold in whipped cream and marshmallows. Spread over meringue. Chill for 4 hours. Cut into 16 pieces. Combine topping ingredients; spoon 1/4 cup over each serving.

sheridan's brownie mousse trifle...

2010-02-03T08:14:00.000-08:00

i'll be honest... i actually am not a fan of trifle:( but i love this dessert! the texture is different than a traditional trifle since it has brownie instead of cake & mouse instead of pudding. it stays moist without getting soggy. i love the flavor & you could do so many variations on it as well! you could trade the Symphony bar out for Snickers, M&M's or peanut butter cups. or if you wanted to go the mint route- use some grasshopper cookies or just some oreos. or you could add hot fudge or caramel sauce. play around with it & make it your own. have fun with your food!:)

{Sheridan's brownie mousse trifle}

1- family sized boxed brownie mix

1- 3.9 oz. box instant chocolate jello pudding mix

1/2 cup water

1 can sweetened condensed milk

2- 8 oz. containers cool whip whipped topping, thawed

1 king size Symphony candy bar, finely chopped

Prepare brownie mix according to box directions & cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water & sweetened condensed milk. Mix until smooth. Fold in 1 container cool whip. Mix until no streaks remain.

In a trifle bowl or large glass bowl: layer 1/2 of the brownies, followed by 1/2 pudding mix, then 1/2 the other cool whip container. Repeat layers. Top with candy bar & refrigerate 8 hours before serving.

still a few spots left...

2010-01-30T07:58:00.000-08:00

if you had procrastinated, but were still interested in signing up, it's your lucky day! there are a few spots left in classes if you are interested. email me soon... classes start tuesday:) click here to see all the class details. hope to see you there!

my new favorite frosting...

2010-01-28T10:35:00.000-08:00

i love discovering & experimenting with different products that give old recipes a new twist. make them tastier. a little better.

ok, so my new love... vanilla bean paste! i just picked it up at Williams~Sonoma. it has a stronger vanilla flavor, the great bean flecks as well as a sweetener flavor. it's a little pricey, but well worth it. substitute it for vanilla extract in any recipe that you can actually taste the vanilla as the primary flavor. example- don't just throw it into your banana bread recipe, cause that would be a waste, but it would make any frosting, icing or creams delicious & pretty. give it a try!

{my favorite frosting recipe}

1 stick butter, softened

1 package cream cheese, softened

1/4 cup heavy whipping cream

1/2 tsp salt

1-2 tsp vanilla bean paste

3-4 cups powdered sugar

in an medium bowl, beat together butter, cream cheese & whipping cream. add salt & vanilla bean paste. beat until combined. slowly whip in powdered sugar until light & fluffy. add more cream or powdered sugar to reach desired consistency. pipe or spread onto cookies, cupcakes or bars.

i'm teaching again...

2010-01-22T13:11:00.000-08:00

i know that this isn't food related, but i always have people asking me- so i'm putting the information out there.

i'm going to be teaching 3 classes in february.

1:: beginning-intermediate scraping class~ tuesdays 6:30-8.

1:: advanced scraping class~ thursdays 6:30-8.

& 1:: photo editing class~ thursdays 8-9:30.

all classes will run for 4 weeks & cost $60.00. if you have any questions, or for more info email me britfullmer@yahoo.com

this is a great way to learn more about the blog headers i make for our blog as well as others. the printable recipe cards that i feature on here. also, tags... labels & more!

easy homemade mac & cheese...

2010-01-21T20:44:00.001-08:00

so believe it or not, i had never made homemade mac & cheese before yesterday. i don't know why. but it was so easy & super yummy. i took it as my "dish i had never made before" for recipe club last night & i'm glad i did. i think it would be so yummy with bbq chicken or i might even make it this weekend as a side dish for my sons cowboy party... which don't worry, we're having pigs in a blanket:) give me a break- they're 5. hope that you took me up on my try new recipe challenge & that you HAVE found some new favorites! happy cooking- Brit

{easy cheesy homemade mac & cheese}

1 lb. elbow noodles
1/4 cup butter
1/4 cup flour
3 1/4 cups half and half
1 tsp salt
4 1/2 Cups Colby Jack, divided

1/2 tsp tabasco

1/4 tsp white pepper

Cook pasta according to package directions. making sure to

salt the water.

In large saucepan, melt butter. Stir in flour making a roux. Gradually stir in half and half whisking until thickened. Stir in salt, tabasco & pepper. Remove from heat. Add 3 cups of cheese, stir until cheese melts. Add drained & rinsed pasta to cheese sauce. Stir until well combined. Stir in 3/4 cup more cheese & stir, cheese should be stringy. Spoon into a baking dish. Top with remaining cheese.

Bake at 350 degrees for 10-15 minutes or until cheese on top is melted & bubbly.

brit's fudge filled blonde brownies...

2010-01-12T17:03:00.000-08:00

i got this recipe about 4 years ago from a recipe exchange & i love it! i took them to work last night & one of my managers come out from the back loudly saying my voice- "Britnee... i am going to have to fire you if you keep bringing yummy treats! how can i stay on my diet with this in the store:)?" as i have said 1000 times before... i {heart} an easy, yet delicious bar recipe!!! & this is just that. the fudgy filling couldn't be any simpler! i hope you enjoy it as much me & my fellow employees.

{brit's fudge filled blonde brownies}

1 cup semi-sweet chocolate chips

1 can sweetened condensed milk

1 tsp. vanilla

1 cup margarine

1 cup brown sugar, packed

2 eggs

1 tsp. vanilla

2 1/4 cup flour

1 tsp. salt

1 tsp. baking soda

3 cups quick cook oats

in a small microwave safe bowl, melt chocolate chips, sweetened condensed milk & vanilla, on 50% power for 90 seconds. stir & cook another 20 seconds in not completely melted. set aside.

in a large bowl, cream together margarine & sugar. add eggs & vanilla & beat well. sift in flour, salt & baking soda. mix until combined. stir in oatmeal.

press 1/2 of the oatmeal mixture into the bottom of a greased 9x13 baking dish. spread chocolate mixture evenly over crust. spoon over remaining oatmeal mixture. bake at 350 degrees for 25-30 minutes or until crust is golden. let cool several hours before cutting.

my january resolution...

2010-01-06T20:33:00.001-08:00

first let me start with HAPPY NEW YEAR! i have always hated new years resolution, i think that they are just a set up for failure:) but this year i decided to make monthly goals instead of just new years resolutions. so, in recipe club we like to have themes for the month, in january i set kind of a different theme going along with my own january goal of trying new things. our theme is to make something for recipe club that we have never made before. i know will definitely be different, but that is the goal! so my challenge you all of our online members is the same. this month try some new recipes, make your family get a little out of there casserole comfort zones & maybe even get your kids some new food favorites! whether you try them from here, somewhere else online, or even the grocery store check out line cooking magazines:) we would love to hear if you find some really great ones!

by popular demand...

2009-12-31T09:27:00.000-08:00

sorry no picture of this one yet, i'm making it today, so i'll add it later. i have make this for work a few times & everyone always asks for the recipe. so here it is. it is a little different than normal chex mix. you can add whatever mix-ins you would like. this last time i got coconut covered cashews from costco & did those with white chocolate chips. it was super sweet, but really yummy.

sticky sweet chex mix

2 sticks margarine, not butter!

2 cups brown sugar

3/4 cup light corn syrup

1 tsp vanilla

1/2 tsp salt

1 tsp baking soda

1 large box chex cereal, i use corn, rice or a mix of both

mix-ins of your choice...

nuts, candy, dried fruit, chocolate chips, coconut, ect.

in a large pot melt margarine, sugar, corn syrup, vanilla & salt. bring to a full boil. turn off heat & add baking soda. the mixture will begin to foam... a lot! this is good! stir until mixture is really foamy, about a 30-60 seconds.

place cereal & mix-ins in a large bowl & stir to combine. **if you are using chocolate, just mix the cereal & the syrup together & stir until cooled down a bit. don't add until mixture has cooled slightly, or all your chocolate will melt!

pour onto a cookie sheet lined with waxed paper or parchment. let cool. break apart & put into a bowl.

eat yourself sick:)

a little christmas gift just for you:)...

2009-12-21T21:22:00.000-08:00

remember this recipe card last year.?. well, i made this little one, this year, for my sister & i thought that i would share it with you guys. she just but some big marshmallows in cello bags & paired it with it. you could also do like a specialty dark chocolate candy bar if you wanted, or straight peppermint candy stirring sticks... the sky's the limit:) hope you like it. remember there are printing directions in the right side bar. merry christmas!

brooke's fresh veggie pizza...

2009-12-19T08:20:00.000-08:00

this recipe is from my friend brooke & i took it to recipe club a few years ago, but i thought it would be a great alternative the standard veggie tray this holiday season. this is a completely edible veggie tray with a crust, ranch spread for the sauce & all the fresh veggies of your choice piled high. try it for your next party!

{brooke's veggie pizza}

2 tubes of crescent rolls

3/4 cup mayo

1 package dry ranch dressing seasoning

1-8 oz. package of cream cheese, softened

1/2-1 cup shredded cheese, i like parmesan

assorted chopped veggies- carrots, celery, broccoli, cauliflower, olives,

tomatoes, onions, peppers, asparagus, mushrooms, ect.

flatten crescent rolls out onto a cookie sheet to make the crust. bake according to package directions. remove from oven & let cool. in a medium bowl, mix cream cheese, ranch & mayo until smooth. spread ranch mix on top of cooked & cooled crust. top with chopped veggies & sprinkle with shredded cheese. chill for 1 hour. cut into squares & serve.

sooooo yummyy! can't wait to dig in:)

2009-12-16T15:41:00.000-08:00

this is what is in my crock pot right now for recipe club tonight. & let me just say that i love it & think it is so delish! it is also a great option for any christmas-ish dinner you might have. perfect alternative to the holiday ham or turkey. it's so easy my kids could make it:) & really is so tasty! give it a try tonight... okay, it's to late for tonight, but tomorrow for sure!

{cranberry mustard pork tenderloin}

1-16 oz. can whole cranberry sauce

1/3 cup dijon mustard

1/2 cup brown sugar

juice of 1 lemon

1 TBSP salt

2- 1 lbs. pork loin roasts

mix all ingredients except pork roasts together in a medium bowl. place roast into a crock pot, pour cranberry mix over the the roasts. cook on high for 1 hour. turn down to low & cook an addition 4 hours. let cool 10 minutes before cutting.

give the gift that gives year round...

2009-12-10T13:42:00.000-08:00

a food magazine subscription is a great gift that is reasonably priced & will keep giving all year! i love Everyday Food. there is also Cooking Light, Bon Appetite, Gourmet & others great food magazines to choose from. it's always great to get new inspirations in the kitchen:)

homemade gifts continued...

2009-12-10T13:21:00.000-08:00

i found this great FREE download here on Shabby Princess. it is the perfect gift for any cooking friend or family member in your life. you could print them on card stock blank, or you can type your favorite recipes from our site & print them ready to use:) anyway you choose, you can't go wrong! go download yours now!!!

{pictures by Shabby Princess}

** all downloading & printing instructions are on the the Shabby Princess website.

i just recommend printing them on regular card stock if you are going

to gift them blank.

handmade of the holidays...

2009-12-08T07:38:00.000-08:00

i love doing handmade gifts for my neighbors & friends, & so do my kids! this is a great little gift for you to help your kids make for there friends. there are lots of options of "flavors". just split the play dough into smaller sizes & put them in clear containers. stack them & wrap them up in some cello & tie a cookie cutter onto the top & you've got yourself the perfect handmade kid friendly gift!

Here’s the super easy recipe:

2 C Flour

1 C Salt

4 tsp. Cream of Tartar

2 C Water

2 TBSP Vegetable Oil

Food Coloring (the more the better!)

2 TBSP Peppermint extract

Combine all dry ingredients in a large pot. Stir together. Mix all the wet ingredients together & add to the pot. Stir on low heat until mixture starts forming a ball and will pull away from the sides. Let cool. Enjoy.

i also made gingerbread flavor with with pumpkin pie spices (2 TBSP) & brown food coloring. as well as white with erridecent glitter to look like snow. play around with it & try different spices & extracts. i haven't tried it yet, but i want to do a chocolate one with cocoa powder. the kids love them & they feel like they're cooking with me!

**Obviously you could eat this dough and not die, but with that much salt, I can’t imagine it would taste very good:)

must have for this holiday season...

2009-11-25T14:16:00.000-08:00

this is a pantry must have, not only for the holidays, but year round!!!! my neighbor brought me over a can & i have been hooked ever since! with all the holiday baking this time of year you don't have to run to the store when you forgot the buttermilk. you'll be so glad you have it. not to mention the shelf life! comes in a box or tub.

** i even use it for my buttermilk syrup:)

kesley's pretzel jello salad...

2009-11-24T16:51:00.000-08:00

i have had 3 people call me for this recipe this week & each time they ask if it's on the recipe blog & i have to answer no. but why isn't it??? i don't know why i haven't posted it yet. so here it is!

{kesley’s pretzel jello salad}

2 c. crushed pretzels

3/4 c. melted butter

2 tbsp. powdered sugar

1 (8 oz.) cream cheese

8 oz. Cool Whip

1 c. powdered sugar

1 lg. box raspberry,strawberry or blackberry Jello

2 cups frozen berries of any kind

Mix together pretzels, melted butter and the 2 tablespoons of powdered sugar. Then press in 9 x 13 inch pan. Bake 10 minutes at 350 degrees. Cool. Mix cream cheese, Cool Whip and 1 cup of powdered sugar; pour over pretzel crust.

Dissolve large package of raspberry Jello in 2 cups boiling water. Add 2 packages of frozen raspberries not drained. Mix well and pour over cream cheese. Chill for a couple hours.

mary's brown bag apple pie...

2009-11-22T12:40:00.000-08:00

just in time for Thanksgiving! kristin brought this recipe, from her mother-in-law mary, last month & it was oh, so delicious!!! i had heard of baking the pie in a paper bag but had never done it myself or tasted on that had been cooked that way. it was perfect! so if you haven't tried it & have wanted to, or not wanted to:) try it this week for Thanksgiving!

{picture courtesy of theelegantfarmer.com}

Crust:

1 1/2 cup flour
1 1/2 tsp sugar
1 tsp salt
1/2 cup oil
2 T cold milk

Pat all ingredients into a pie pan

Slice and put in crust:

4 cups sliced apples (7-8)
1/2 cup sugar
2 T flour
1/2 tsp nutmeg
1/2 tsp cinnamon

Topping:

1/2 cup flour
1/2 cup butter, softened but not melted
1/2 cup sugar

Sprinkle topping on and bake at 350 degrees for 1 hour and 45 minutes. Bake in a brown grocery bag (place on a cookie sheet to avoid spilling in oven!

market streets creamy clam chowder...

2009-11-21T08:08:00.000-08:00

in staying with the theme of yesterday... here is another great take-out, made-in recipe from kristin. we went up to see thriller as friends this fall & had to go get soup & salad @ market street before the show. as we were bellied up to the bar, kristin says--"oh, i have the recipe for THIER clam chowder." to which i of course responded... "well why haven't you brought it to recipe club!?!" so, without fail, the next month she delivered! thanks kris!

{picture courtesy of foodtravelblog.com}

*market street grill clam chowder*

1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Directions:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately. Makes 12 servings.

bahama mama chicken tortilla soup...

2009-11-19T20:44:00.000-08:00

**sorry i didn't get this posted yesterday!!!! believe me i tried & tried & tried! my computer was on the fritz & kept freezing on me... arrgggghhhh! anyhoo, here it is.

this is another take-out, made-in. i love finding & making up copy cat recipes for some of my restaurant favorites. in this case, Rumbi's Island Grill. i love there chicken tortilla soup! creamy, with a hint of coconut milk & a squeeze of lime... simply delicious. a great twist on a cold weather classic. give it a try the next time you need some warm comfort!

{bahama mama chicken tortilla soup}

3 boneless skinless chicken breasts

8 cups chicken stock

1 cup matchstick carrots

1/3 tsp. ground allspice

1/2 tsp fresh thyme, chopped

1/8 tsp ground cinnamon

1 TBSP fresh ginger, minced

1 TBSP minced fresh garlic

1 cup chopped roma tomato, juices drained off

1 cup coconut milk

1 cup shredded mozzarella cheese

1/4 cup chopped cilantro

tortilla strips**

limes, cut in wedges

salt & pepper to taste

lightly salt & pepper chicken breasts on each side. grill or broil until browned & cooked through. cut into bite size chunks.

in a large pot, combine chicken stock, carrots. all herbs, spices & seasonings. bring to a boil, simmer for 10 minutes or until carrots are tender. add coconut milk, chopped, drained tomatoes, chicken & cilanto. heat through but DON'T BOIL. add salt & pepper as needed.

ladle into bowls & top with tortilla strips & a lime wedge.

Enjoy!!!!!

**for the tortilla strips, you can either slice up corn tortillas & bake or fry them... or just pick some up at your local tex-mex restaurant. bajio, cafe rio & costa vida are all really nice about selling strips & they aren't too expensive.

stacia's southwestern egg rolls...

2009-11-18T15:32:00.000-08:00

these are from last months recipe club & they were so delicious! thanks to stacia for bringing them! nothing like blending cooking in cultures! i don't think they are making this egg roll in china town:)

{stacia's southwestern egg rolls}

1 can Corn (drained)
1 can black beans (drained)
1/2 bunch cilantro
Juice from 1 lime
1 1/2 cup of chopped spinach
1 tsp minced garlic
2 medium sized chicken breast...cooked, finely chopped
1 1/2 to 2 cups shredded cheese, mexican mix

Spices : I don't have exact amount, but will guestimate. (I usually mix all the spices, garlic, lime and cilantro in a little olive oil (about 2-3 Tbs) first so that it brings their flavor out more.)

Cumin about 1/2 tsp to 3/4 tsp
Chili powder about 1/2 to 3/4 tsp
Salt to taste
Pepper to taste
Cracked red pepper or cayenne pepper to desired spiciness

1 packet of 20 egg roll wraps.

Mix it all together, put about a big spoonful inside the wrap. (It takes a few times to judge the size of the egg roll and you will think you have too much and think you need to make them bigger)...don't. Roll it up tight. Seal edge with a little water.

Deep fry in oil.

Serve with Ranch Dressing, spiced with a little hot sauce

so close to 100...

2009-11-17T16:09:00.000-08:00

100 thousand that is:) i can't believe how amazing the response to our little recipe club blog has been! we are just a few hundred hits away from 100,000! CRAZY!!! thank you to everyone who looks & hopefully cooks what we make. recipe club is tomorrow night & it is sure to be another great night! in honor of 100,000 hits i will be posting a new recipe everyday for the rest of the week, so check back for some great new recipes...

& thanks again! we hope that our recipes have made a mark at your tables!

easy breezy baked sweet potato fries...

2009-11-08T19:58:00.001-08:00

i had never been a big sweet potato fan, which is so bazaar, seeing that i like almost everything:) but in the past few years i have had my eyes opened to some recipes that i am completely in love with... sweet potato dishes! oh how i love you now & wish i could take back all those thanksgivings with not as tasty sweet potato dishes. anyhooo- i love sweet potato fries & even though they don't cook up as crisp when you bake them vs. frying them, they are about 1 trillion times healthier (ok, so that might be a slight exageration:)) & just as delicious! not to mention your house doesn't smell like the local fast food joint.

whip up a batch of these next time you want an easy after school snack! the kids will love them & you won't believe how easy & cheap they are!

{sweet potato fries}

fresh sweet potatoes, peeled & cut into 1/2 inch fries
kosher or flake salt
fresh pepper
other dried herbs~thyme, rosemary, oregano, ect.
oil

Pre-heat oven to 475 degrees. Place peeled & cut potatoes in to a medium bowl. Toss with vegetable or extra virgin olive oil, I use 2 TBSP per 1 large potato. Spread onto a baking sheet, keeping in a single layer. Srinkle with a healthy dose of seasoning. Bake for 10-12 minutes, remove from oven & toss. Return to oven & continue to bake another 10 or so minutes. Watching carefully so as not to burn.
Serve with the dip of your choice. My family prefers a BBQ sauce & mayo mix.

get your jam...

2009-11-06T14:05:00.000-08:00

so earlier in the summer i started making jam to sell at the local farmer's market. well it kind of took off faster than i anticipated, so needless to say, i have been making a lot of jam:) i never knew how much work went into going commercial with food. it is intense!!!! but now that i have done that i will be getting into shops... legally. they make great gifts & there are lots of different flavors, so you should be able to something for everyone.

i'll be at the bijou market this saturday from 10-4 in provo. come down & give them a try!

hard to make pretty, but even harder not to eat the whole thing:)...

2009-10-25T13:28:00.000-07:00

so our cute friend tiffany made this for recipe club last month & it is sooo addicting! i'm pretty sure i planted my self right next to the crock pot & didn't move the whole night:) i had it at my halloween party again last night & again... to die for!

{picture courtesy of tasteofhome.com}

~tiffany's creamy sausage chip dip~

1 lb. italian sausage

(choose mild or sausage depending on what you like)

1/2 of a yellow onion

8 oz. cream cheese

1 cup sour cream

1 can rotel, sightly drained

1 can diced green chilies, drained

In a medium sauce pan, brown onion & sausage. Drain off grease & add remaining ingredients. Stir over medium heat until cream cheese is completely melted & all ingredients are combined. Pour into a crock pot or chaffing dish to keep warm. Serve with tortilla chips.

brit's pumpkin spice bundt cake...

2009-10-23T08:42:00.000-07:00

recipe club was super yummy this month! everything that was brought i would make again!!!! this is the dessert that i made. i have made it before & it doesn't hurt that it is really pretty easy:) i think i over cooked it just a tad this time, but it was still really yummy.

{pumpkin spice bundt cake}

1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup canned pumpkin
2 teaspoons pumpkin pie spice

In a large bowl mix together all ingredients. with a hand mixer or stand mixer, beat on low for 30 seconds. increase speed to high & beat for 4 minutes. pour into a greased & floured (or use this recipe for non stick greatness) & bake at 350 degrees for 40-55 minutes or until toothpick comes out this just a few crumbs. let sit 5 minutes & then turn out onto a cooling rack. glaze with cream cheese glaze & sprinkle with cinnamon sugar.

{cream cheese glaze}

4 tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup powdered sugar, sifted
1/2 teaspoon vanilla
2-4 tablespoons milk (skim or regular)

beat together all ingredients until smooth. spoon or carefully pour over cooled bundt cake.

new recipes coming really soon...

2009-10-21T00:40:00.001-07:00

recipe club is tomorrow night at kacy's. with the weather getting cooler, i can't wait for some yummy new dishes to make for my family! i will be posting my favorite recipe first thing wednesday morning:) till then, check out some of our other favorites.

krisin's apple spice cake with caramel sauce...

2009-10-13T17:02:00.000-07:00

kristin brought this to recipe club a few years ago & it was so yummy! i made it just last week & had to share it with you! the caramel sauce is to die for! & the cake is so moist & flavorful. with apples in season this is a fall must make!

{Krisin’s Apple Pudding Cake}

1 cup sugar

1/4 cup butter

1 egg

2 un-peeled shredded apples

1 cup flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. nutmeg

1/4 salt

1/2 cup chopped walnuts or pecans (optional)

Pre-heat oven to 350 degrees. In a medium bowl cream together butter & sugar. Add egg & beat well. Add shredded apples & mix well. Stir in dry ingredients & mix until just combined. Stir in nuts. Pour into a greased 9x9 pan & bake for 40-50 minutes. Serve with caramel spice sauce & whipped cream.

**double recipe for 9x13 pan & bake for 45-60 minutes.

Caramel Spice Sauce:

1 stick butter

1 1/2 cup sugar

3/4 cup evaporated milk

1 1/2 tsp vanilla

1/8 tsp. nutmeg

In a small sauce pan on medium heat, melt together butter, sugar & milk

for 10-15 minutes (do not boil). Stir frequently. Add vanilla & nutmeg.

i want to make this!...

2009-10-09T14:09:00.000-07:00

i just got done watching Martha make this on her show from yesterday. i was so intrigued by this blueberry corn ice cream sundae! i think that it looks so unique & delicious! it has sweet corn ice cream, blueberry & corn compote, paired with toffee popcorn & black pepper whipped cream. i know it seems like a lot of work, but it definitely looks like it would be worth it. gotta love a different twist on something that is grown locally! Thanks Martha... you never disappoint!

here is the link for the recipe

aunt lisa's quick chicken & broccoli pasta...

2009-10-07T08:44:00.000-07:00

when i asked my aunt lisa where she got this recipe & if i could get a copy she replies, "of course, it's just Olive Gardens Alfredo sauce with chicken & broccoli added." at first i thought she just went & bought sauce & added the rest. but then knowing my aunt lisa, she makes her homemade rolls to use as the wrap for pigs in a blanket, i knew that couldn't be right. she told me that if you ask Olive Garden will give out there recipes!?! i haven't tried it yet, but wouldn't that be awesome. i have always said that there are different types of people as well as different types of situations! the people who are going to make it & the people who would just prefer to buy it. & the times where you want to cook & the times you don't want to have to mess up the kitchen. i think Olive Garden is genius if they really do give out there recipes!!!!! any-wooo... i hope you enjoy this quick & easy, tasty one from my aunt lisa & Olive Garden to you:)

{aunt lisa's chicken & broccoli pasta}

2- 8oz. packages cream cheese, cubed

1 cup grated Parmesan cheese (the kind in the green bottle)

2 sticks butter

1 can evaporated milk

2 chicken breasts, cooked & cubed

2-3 cups fresh broccoli, steamed

16 oz. pasta of your choice, cooked & drained

In a large sauce pan over medium heat, combine cream cheese, parmesan, butter & milk stirring constantly until smooth. You might have to whisk it when it all melts.

Once sauce is finished place pasta onto large serving dish, pour sauce over pasta & top with cooked chicken & broccoli.

dani's creme brulee french toast...

2009-09-29T07:13:00.000-07:00

this is another great recipe from my friend dani & who doesn't another recipe that seconds as dessert. this is a perfect choice for your conference saturday or sunday brunch. pair that with my hashbrown casserole & some fresh fruit you will have a perfectly delicious breakfast!

{dani's creme brulee french toast}

1/2 c. butter

1 c. packed brown sugar

2 T corn syrup

6 (1 inch thick) slices French Bread

5 eggs

1 1/2 c. half & half

1 t. vanilla

1 t. orange extract

1/4 t. salt

Melt butter in small saucepan over med heat. Mix in sugar and corn syrup, mixing until sugar is dissolved. Pour into 9 x 13 pan. Remove crusts from bread (optional). Arrange in single layer in pan. In small bowl, whisk eggs, half & half, vanilla, orange extract and salt. Pour over bread. Cover and chill at least 8 hours or overnight. Preheat oven to 350. Remove dish from fridge and bring to room temp. Bake uncovered 35-40 minutes until puffed and lightly browned.

{raspberry cream syrup}

1 cup heavy cream

1/2 cup butter

1 cup sugar

1 tsp. vanilla

1 pint fresh raspberries

in a medium sauce pan stir all ingredients until sugar is dissolved. let cool slightly & transfer to the blender. blend on high power with lid on loosely. pour into a bowl & stir in raspberries. cool completely as the syrup will thicken as it cools.

valarie's 2 bite chocolate marshmallow cookies...

2009-09-27T15:43:00.000-07:00

these are so delectable as well as just plain darling:) i love how cute & miniature they are. they are just perfect for kids little hands! valarie is just about ready to have a baby, maybe that's why she chose the cute little bundles of yumminess!?! my only problem with them was since they were little i just ate more of them:)

{valarie's 2 bite chocolate marshmallow cookies}

1/2 cup butter

1 cup sugar

1 egg

1 teaspoon vanilla

1/4 cup milk

1 3/4 cup flour

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup cocoa

1 package large marshmallows

blend butter and sugar. add egg, vanilla, milk and remaining ingredients. scoop out cookies with mini ice cream scoop. bake at 350 degrees for 5-7 minutes. remove from oven.

cut marshmallows into thirds. push a third of a marshmallow into the center of each cookie. bake for 2 more minutes. remove from oven and pat down the marshmallows. let cool and frost.

*frosting*

2 cups powdered sugar

1/2 teaspoon salt

5 tablespoons milk

3 tablespoons cocoa

3 tablespoons melted butter

whisk all ingredients together until smooth.

kristin's tuscan tomato soup...

2009-09-24T22:02:00.000-07:00

this is such a yummy soup! so yummy that the bowl i kept from recipe club last night, was gone this morning when i woke up:) thank goodness for web images so that i could get this recipe up ASAP!

with the weather getting cooler i have totally been in the mood for soup, & this definitely hit the spot! thanks kris for the great recipe & i can't wait to make it again soon!

{picture courtesy of flickr}

3 tablespoons olive oil

2 large onions, chopped

5 cups diced and seeded tomatoes (or you can use 3 14 oz. cans drained diced tomatoes)

2 cups chicken stock

1 1/2 cups whipping cream

1 cup basil pesto

salt and pepper, to taste

Heat oil in a medium large soup pot.

Add onions and cook over medium-low heat until completely translucent.

Add tomatoes and bring to a simmer.

Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes.

Add whipping cream. Add pesto.

Blend to desired consistency with hand blender, food processor or blender.

Adjust seasoning with salt and pepper.

*Garnish with shaved Parmesan cheese and homemade sour dough croutons!

** recipe makes 1 gallon of soup

just delicious banana bread...

2009-09-20T14:04:00.000-07:00

i have had some other banana bread recipes that i have really liked, but they all seemed to have things that i didn't just have in my cupboard. the thing that i love about this one is that it is moist, perfectly simple, oh so tasty & has nothing in it that you wouldn't just have. so let you bananas go brown & get a baking:)

{just perfect banana bread}

4 large bananas, mashed

1/2 cup warm water

2 tsp. baking soda

1/2 tsp. salt

3 3/4 cup flour

2 eggs

2 cups sugar

2 sticks butter, softened

2 tsp. vanilla

1 cup chopped walnuts or pecans

pre-heat oven to 325 degrees.

in a large bowl, cream together butter & sugar. add eggs & vanilla, beat until light & fluffy.

sift in flour & salt. mix well.

in a small cup, dissolve soda into warm water & add to mixture. blend in bananas & nuts.

pour into 2 regular sized or 6 mini greased loaf pans. bake for 60-75 minutes for regular sized or 45-55 minutes for mini loafs. let cool 5 minutes before removing.

heaphy's lasagna a la mexicana...

2009-08-27T19:35:00.000-07:00

this is a great dish that my sister, heaphy- whose real name is heather, brought to recipe club quite a while ago, but i try to space things out a little:) no matter how long ago she brought it, it is totally yummy! it's a great mix of dishes & flavors. it's also really kid friendly which is also a plus!

{heaphy's mexican lasagna}

½ Pkg. (16 strips) wide Lasagna noodles

1 lb. lean ground beef

½ c. chopped onion

½ c. chopped green bell pepper

2 12 oz. jars salsa

1 7 oz. can whole kernel corn, drained

1 tsp. chili powder

1 c. (8 oz) cottage cheese

2 c. shredded medium cheddar cheese

Sliced black olives

Sour cream

Cook lasagna noodles and drain. Brown onion, green pepper and ground beef, drain grease. Add salsa, corn and chili powder. In 9x13 pan, arrange noodles and sauce alternately with cheeses between.

(Save some cheese for top) Garnish with extra cheese and sliced olives. Cover with foil (use tooth-

picks to keep foil from sticking to cheese!) Bake at 375F for 30-40 minutes. Let rest for 10 minutes after removing from oven. Serve with sour cream.

my mom's banana spice cookies with lemon butter icing...

2009-08-23T15:46:00.000-07:00

my mom has been baking these cookies for as long as i can remember, & boy am i glad that she has! they are a light, fluffy, cake style cookie with the best contrast of flavors. i love the holiday kind of spices in the cookie with the tart, creamy lemon frosting. again... anything with lemon is a friend of mine:) hopefully you love these cookies as much as my family does.

** if you are making these for non-lemon lovers (which i can't believe even exist!) you can always use a cream cheese frosting.

{mom's banana spice cookies with lemon butter icing}

1/2 cup shortening

1 cup brown sugar, packed

2 eggs

1 cup mashed bananas, about 2 bananas

2 cups flour

2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1/4 tsp. cloves

1/2 cup chopped walnuts or pecans

In a large bowl cream together shortening, sugar, eggs & banana. Stir in remaining ingredients. Cover & chill about 1 hour.

Pre-heat oven to 375 degrees. Drop dough by rounded teaspoonfuls, about 2 inches apart, onto lightly greased cookie sheets. Bake 8-10 minutes. Cool & frost with Lemon Butter Icing.

Lemon Butter Icing

1/3 cup butter, softened

3 cups powdered sugar

2 TBSP lemon juice

1/2 tsp. grated lemon zest

Blend together butter & sugar. Stir in lemon juice & zest. Beat until smooth & of spreading consistency.

grandma hope's taco filling...

2009-08-10T21:06:00.001-07:00

first, let me apologize for my absence! between summer vacations & a load of injuries at our house:( the blogs have taken a little bit of a back seat. but i am back with a great family heirloom recipe.

my grandma hope was famous for her veggie packed taco filling! since you make it in large batches & freeze it in containers, it is perfect for those busy nights, when you need something yummy & nutritious on the table quickly. give it a try & i promise you won't we disappointed!

{grandma hope's taco filling}

6 lbs. lean ground beef, browned & drained

2 green peppers, chopped

1 yellow onion, chopped

6 potatoes, peeled & grated

6 carrots, peeled & grated

1 pint ketchup

1- 46 oz. can tomato juice

3 packages taco seasoning

In a very large pot or electric skillet, brown ground beef & drain off fat. Add peppers, onions, potatoes & carrots. Stir until combined. Add in ketchup, tomato juice & taco seasoning.

Simmer for about 3 hours, or until veggies are tender. Makes enough for a very large crown, or as I prefer- place in tupperware containers & freeze until needed. Perfect for tacos, nachos, taco salads, etc.!

Kelli's Berries & cream in a Cookie Shell...

2009-07-17T13:03:00.000-07:00

this is the dessert that jess made last month for recipe club. it was so fabulous i can't even describe it... you'll just have to make it! the cookie is sweet & crisp, the berries are tart & juicy & the custard is perfectly creamy to balance it all out! definitely a keeper!

*also a great make ahead dessert. just make the cookies & custard ahead of time & then assemble just before serving. easy peasy!

{kelli's berries & cream in a cookie shell}

~Cookie~

1/4 c. butter

1/4 c. brown sugar

1/4 c. karo syrup

3 1/2 T. flour

1/2 c. ground pecans

1/2 t. vanilla

Melt butter, stir in sugar and syrup, bringing it to a boil. Remove from heat stir in flour, then fold in pecans and vanilla.

Drop 1 TBSP of batter at a time, 3 inches apart on a cookie sheet lined with parchment paper.

Bake @ 325 degrees for 8 minutes. Cool 30-60 seconds then drape over custard cup letting it completely cool.

~Berries~

Raspberries

strawberries

Blackberries

Blueberries

Lay on a cookie sheet to freeze Take out 20 min before serving.

~Custard~

10 oz White chocolate

1 cup heavy cream

1/2 t. vanilla

Melt chocolate on a double boiler, add cream and vanilla (serve immediately)

Dish berries into cookie cup and pour custard over the top!!

DELICIOUS!!!!!!!!!!!

(makes about 6 servings)

Rosemarie's Fresh Mint Lemonade...

2009-07-07T14:03:00.000-07:00

jessica hosted recipe club last month & i have been dreaming about it ever since! it is perfectly fresh & summery! i also love that you can make a big batch of the syrup & use it slowly. i hope you love it as much as i do! happy bbq season!

-picture courtesy of cafefernando.com

{rosemarie's fresh mint lemonade}

2 cups sugar

2 1/2 cups water

1 cup good orange juice (not from concentrate)

1 3/4 cup fresh lemon juice

1 cup fresh mint leaves, firmly packed

In a medium sauce pan over medium-high heat, mix sugar & water. Cook for 5 minutes. Remove from heat & let cool. Stir in juices & pour over mint. Let stand 1 hour, then strain. Chill in the refrigerator until ready to use. When you are ready to mix drinks- fill a glass with ice, add a 1/2 a cup of Mint Lemonade Syrup, add water to desired concentration.

**if you want to make a large batch, mix chilled syrup with water to the desired taste. Don't add ice until you are ready to drink or it will water it down.

don't forget...

2009-07-02T07:25:00.000-07:00

to make this, this weekend! this is one of my favorite cakes & i don't ever miss an opportunity to make it! hope you all have a very happy holiday & partake of some really good EATS!

{Flag Cake}

2 1/4 sticks butter, at room temperature

3 cups sugar

8 large eggs, at room temperature

1 cup sour cream, at room temperature

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1/3 cup cornstarch

1 teaspoon salt

1 teaspoon baking soda

Frosting:

4 sticks butter, at room temperature

3-8 oz. packages cream cheese, at room temperature

1 pound confectioners’ sugar

2 teaspoons pure vanilla extract

2 half-pints blueberries

4 half-pints raspberries

Preheat oven to 350 degrees. Spray an 18 x 12 x 1 1/2

sheet cake pan with Pam for baker”s or Baker’s Joy. Cream the butter and sugar on high speed until light and fluffy. On medium speed, add eggs, then add sour cream and vanilla. Scrape down the sides and stir until smooth. Sift together the flour, cornstarch, salt, and baking soda in a bow. With the mixer on low speed,

add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20-30 minutes, until a toothpick comes out clean. Cool to room temperature.

For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer. Mix just until smooth. Spread 1/2 of the icing on top of the cooled sheet cake. Outline the star section of the flag with a

toothpick. Pipe two rows of icing, then place 2 rows of raspberries, alternating, to form the stripes of the cake. Fill the upper left corner with blueberries. Pipe stars on top of the blueberries.

Before covering cake with plastic wrap, place toothpicks in the corners & a few in the middle of the cake to keep the plastic from touching your work of art:)

strawberry lemonade bars...

2009-06-30T13:59:00.001-07:00

when you get creative in the kitchen good things don't always happen:) lucky for all of us this time the outcome was delicious! it is no secret that i am in love with anything lemon! but the strawberry in this really balances out the flavors. i know the recipe is long, & it seems like a lot of steps, but they aren't hard at all. they are perfect for summer or any other time!

{strawberry lemonade bars}

~crust~

1 cup butter, softened

1 cup powdered sugar

1/2 tsp. salt

2 cups flour

in a large bowl, cream together butter, sugar & salt until light & fluffy. add flour & mix until just combined.

line a 9x13 pan with parchment paper that hangs over the long sides. spray parchment paper & sides with non-stick cooking spray.

press crust into the bottom of pan. bake at 350 degrees for 15-20 minutes or until just starting to turn golden.

~lemon curd layer~

8 egg yolks

2 cans sweetened condensed milk

1 1/2 cups fresh lemon juice

in a medium bowl whisk together all ingredients & pour over hot crust. return to oven & cook for an additional 25-30 minutes. chill in the fridge while making the next layer.

~lemon cream layer~

2- 8 oz. packages cream cheese, softened

1 can sweetened condensed milk

3/4 cup fresh lemon juice

grated zest from 1 lemon

1 pint strawberries, hulled & sliced

in a medium bowl, whip together all ingredients until thick & fluffy. spread over cooled lemon curd layer. arrange the sliced strawberries over the top of the cream layer. place in the fridge to chill while making strawberry glaze.

~strawberry glaze~

1 pint strawberries, pureed in blender or food processor

1 cup water

1 cup sugar

3 TBSP corn starch

in a medium pot, over medium heat, combine strawberries & water. in a small bowl, combine sugar & corn starch. whisk sugar into strawberry mixture. bring just to a boil, whisking constantly. spread over sliced strawberries. return to fridge to chill completely.

Enjoy!

brit's coconut shrimp...

2009-06-23T22:17:00.000-07:00

i made these for Father's Day & served them with the aloha salad instead of chicken! they are so yummy & really not to tough! they were the perfect pair for our Father's Day Surf & Turf! hopefully they find there way into your kitchen too!

brit's aloha chicken salad...

2009-06-19T21:49:00.000-07:00

i love a salad similar to this one at Zupas so much, i have tweeked a few things to make it the way i wanted it but that what makes cooking so great! so, my girlfriend debbie lew & i rolled up our sleeves & started blending up ingredients to create just the right dressing. after a couple of tries & a sink full of bad batches, we finally agreed... perfect! let me know what you think!

{aloha chicken salad with pina colada dressing}

3 romaine lettuce hearts, chopped

2 large cans mandarin oranges, drained

1 large can pineapple tidbits, drained

1 red onion, diced

1 1/2 cups tortilla strips

3/4 cup crumbled feta cheese

3-4 chicken breasts, cooked, cooled & cubed

toasted coconut, optional

Toss all of the ingredients together in a large bowl or layer on a platter. Serve with Pina Colada Vinaigrette dressing.

PINA COLADA VINAIGRETTE

1/2 cup plus 2 TBSP sugar

1/3 cup mr. & mrs. T's pina colada drink mix

1/3 cup rice or apple cider vinegar- rice will make it more mild or

apple cider will make it stronger tasting

1/2 tsp. ginger powder

1 tsp. dry mustard

1/2 tsp. salt

1 1/4 cup vegetable oil

In a blender combine all ingredients except the oil. Blend well until light & frothy. With the blender still on, slowly add oil in a steady stream. Keep blending until the dressing is emulsified & thickened.