Wednesday, March 31, 2010

Onion Parmesan Red Potatoes

These had a fantastic flavor! And they were so easy to make, just takes some time to bake them. I served mine with some grilled chicken and tender green beans. Recipe from recipezaar.

2 lbs red potatoes, sliced 1/2 inch thick
1/3 cup vegetable oil (I plan to cut back on this next time)
2 Tbsp. dry onion soup mix
fresh grated parmesan cheese

Combine all ingredients until potatoes are well coated. Bake in a 13x9 dish, cover and bake at 350 degrees for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.

You may want to turn up the temp after uncovering and cook them longer. I did.

I also plan to make these on the grill, this summer....

Thursday, March 25, 2010

Orange Julius

I'm sure you already have this recipe (or one really close), but it is a popular drink at our house so it's gotta be on our blog!

1 cup water
1 cup milk
1/2 can orange juice concentrate (frozen)
1/4 cup sugar
1/2 tsp. vanilla (optional) I don't always use it.
10 ice cubes (or so)

Blend it up!

*If I have fresh oranges, I toss a peeled orange in, too!

Wednesday, March 24, 2010

Applebee's Crispy Orange Chicken

This is my favorite thing to order at Applebee's, so I had to see if I could create it at home! So the only thing wrong with this picture is that it shows white rice instead of chicken flavored rice. I usually make it with chicken flavored rice, and it is a lot better. Applebee's also adds mushrooms (which neither of us like) and almonds (which John doesn't like), and it doesn't quite taste as good as Applebee's, but it is good! Another great recipe from recipezaar.
John's Rating: 9Cook Chicken: about 2 lbs (you can bread your own, but I use Simmon's Chicken from Costco)
While cooking chicken, make sauce:

1 tsp. minced garlic
1/2 tsp orange rind
1 cup orange juice
1/2 cup hoisin sauce (I buy an 8 oz jar, so half the jar)
1 dash cayenne pepper (I use a pinch)
1/4 cup sugar

Saute garlic in a little oil over med. heat. (only takes a minute) Add remaining ingredients and bring to a boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.

Pour glaze over chicken. Serve chicken over a bed of chicken flavored rice-a-roni. Garnish with slivered almonds and crispy noodles. Toss chicken with an array of cooked (steamed is best) stir-fry vegetables like broccoli, snow peas and red peppers.

Saturday, March 20, 2010

Triple Layer Cheesecake

So...this recipe was a definite temptation! I found it on My Sister's Kitchen. John's not a big fan of baked cheesecakes, but said this was the best baked one he's had!
John's Rating: 9Mmm...check out the layers!!! Chocolate Crumb Crust
1 1/2 cups vanilla wafer crumbs ( about 45 wafers)
1/2 cup powdered sugar
1/4 cup Hershey's Cocoa
1/3 cup butter, melted
In a medium bowl, stir together crumbs, powdered sugar and cocoa; stir in butter. Press mixture onto bottom and 1 1/2 inches up side of 9 inch springform pan. Bake at 350 degrees for 8 minutes. Cool completely.
3 8 oz. pkgs cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup sour cream
3 TBSP all purpose flour
1 tsp vanilla
1/4 tsp salt
1 cup butterscotch chips, melted
1 cup semi-sweet chocolate chips, melted
1 cup vanilla chips, melted
Triple Drizzle
1 TBSP each butterscotch chips, semi-sweet chocolate chips, & vanilla chips
1 1/2 tsp shortening, divided (I left this out)

Heat oven to 350 degrees. Prepare chocolate crumb crust. In a large mixer bowl on medium speed of electric mixer, beat cream cheese and sugar until smooth. Add eggs, sour cream, flour, vanilla and salt; beat until blended. Stir 1 1/3 cups batter into melted butterscotch chips until smooth; pour into prepared crust. Mix 1 1/3 cups batter into melted chocolate chips until smooth; pour over butterscotch layer. Stir remaining batter into melted vanilla chips until smooth; pour over chocolate layer. Bake 55-60 minutes or until almost set in center. Remove from oven to wire rack. With knife, immeadiately loosen cake from side of pan. Cool completely; remove side of pan. Prepare triple drizzle, if desired. Drizzle one flavor at a time, over top of cheesecake. Refrigerate about 3 hours. Makes 12-14 servings.
Mix 1/2 tsp with chips and drizzle

Friday, March 19, 2010

Cream Cheese Italian Chicken with Broccoli

I found a lot of recipes to use some cream cheese I had and finally combined what I liked best about them to create this dish:
John's Rating: 8

2 Tbsp. butter
4 chicken breasts
1 cup Italian dressing
8 oz cream cheese
1 can cream of chicken soup
1/2 can milk
1 head fresh broccoli, chopped

Melt butter in a frying pan. Cube and Cook 4 chicken breasts in melted butter until lightly browned. Pour 1 cup of Italian dressing over chicken and let it simmer about 20 minutes. Add cream cheese, cream of chicken soup, milk and broccoli and simmer for about 20 minutes more.

Serve over cooked pasta or rice.

Thursday, March 18, 2010

Mexican Chicken & Stuffing

Yum!! The chicken was flavorful and moist and it was so easy to fix!! Another great recipe from recipezaar.
John's Rating: Strong 8

3/4 cup hot water
2 tablespoons butter
1 box chicken Flavor Stove Top Stuffing
3/4 cup salsa (I used Med.)
4 boneless skinless chicken breast halves
1/2 cup shredded monterey jack cheese (ok...I used more than that)

Here's how I made it:

1Preheat oven to 350 degrees (f).
2Mix water and margarine in 8x8 baking dish until margarine is melted.
3Stir in the stuffing mix and 1/4 cup of the salsa.
4Arrange chicken over stuffing mix.
5Pour remaining salsa over chicken.
6Bake, covered, for 60 minutes, or until chicken is thoroughly cooked. (Mine was still partially frozen, so it may take less cooking time otherwise)
7Sprinkle cheese over top and bake uncovered an additional 5 minutes, or until cheese is melted.

Tuesday, March 16, 2010

Rainbow Jello

Just in time for St. Patty's Day! I got this recipe from a ward cookbook. (Don't you love the mini trifle bowls!?! My sister gave me a set of them for Christmas one year...I LOVE them!) 7 small boxes of jellow: rainbow colors
Sour cream
Cool whip

Mix one package of Jello and 1 cup boiling water. Dissolve. Take 1/4 cup of jello and put in a bowl. Add that to 1 Tbsp. sour cream and 2 Tbsp. cool whip. Stir until smooth. Pour into dish(es) and refrigerate It sets in about 20 minutes. Now, pour the remaining Jello over the first layer. Set.

Repeat with each color.

**Make sure layers are cool enough to pour so you don't melt the underlayer!

**Pour new jello in at the edge of the container.

**I found that making the next batch of jello right after the other one went in the fridge and letting it cool at room temp sped up the process and kept the temptation of pouring too hot of jello on the previous layer.

Monday, March 15, 2010

Bourbon Chicken

So we love chinese and this recipe sounded good, so I bookmarked it and hadn't tried it yet. Then one of my friends brought it to our recipe exchange night....and I tasted how great it was, so I've made it now, and will be making it again!!
John's Rating: 8-9

2 lbs boneless chicken breasts, cut into bite-size pieces
1-2 tablespoon olive oil
1 garlic clove, crushed
1/4 teaspoon ginger
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, (I threw them in the VitaMix and blended chopped my garlic and stirred it at the same time) heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes.
Serve over hot rice and ENJOY.

Sunday, March 14, 2010

Mexican Pasta Bake

Another great recipe from Recipezaar.
John's Rating: 8
12 ounces pasta, rotini, bowties, mafalda (I used penne)
2 1/2-3 cups cubed cooked chicken breasts
1 Tbsp. dried onion
1 pint diced tomatoes
1 cup frozen corn, thawed
1 (8 ounce) can tomato sauce
1 pint enchilada sauce
2 teaspoons cumin, to taste
2 teaspoons chili powder, to taste
1/4 teaspoon garlic powder
salt, to taste
2 cups shredded monterey jack cheese
1 tablespoon chopped fresh parsley

1Preheat oven to 350. Lightly grease a 13 x 9 pan; set aside.
2Cook the pasta according to package directions; drain well.
3Return the cooked, drained pasta to the empty pot. Stir in the cooked cubed chicken, dried onions, tomatoes, corn, tomato sauce, enchilada sauce, cumin, chili powder and garlic powder. Mix well and add salt if needed.
4Pour mixture into the 13 x 9 dish.
5Evenly sprinkle with the shredded cheese and then the cilantro or parsley.
6Bake at 350 for about 20-30 minutes.
7Remove from oven.
8Serve with dallops of the sour cream, if desired.
Next time I would mix some of the cheese in with the noodles instead of putting it all on top.
*I also might try this with browned hamburger instead of chicken for a change.

Saturday, March 13, 2010

Apple Enchiladas

This is a favorite for John and it is so simple to make!! I was just surprised that I hadn't posted it yet! 1 quart apple pie filling
6 flour tortillas
1/3 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/3 cup water

Preheat oven to 350. Spoon pie filling evenly on the centers of the 6 tortillas. Roll up the tortillas and place seam side down in an 8x8 baking pan.

Bring butter, sugars and water to a boil in a medium saucepan. Reduce heat and simmer, stirring constantly for 3 minutes. Pour sauce evenly over tortilla. Bake for 20 minutes.

Best served warm with some Vanilla ice cream.

Friday, March 12, 2010

Tuna Fish Casserole

I don't do too much cooking with fish...but once in a while I like a little tuna that's what I made tonight. This came out of a ward cookbook, no surprise there, huh?
John's Rating: 8

1 can tuna, drained
1 can cream of celery soup
3/4 cup peas, cooked
1/2 cup diced onion
1 can cream of chicken soup
12 oz pasta (I used Krinkly Egg Noodles)
1/2 can milk
grated cheese for topping (I used cheddar)

Warm tuna fish, soups, onion, milk and peas until bubbly. Combine with noodles. Cook for 18 minutes at 350. Put grated cheese on top and melt it.

Thursday, March 11, 2010

Chili's Southwest Eggrolls

Oh...these were so good! I got this recipe from Favorite Family Recipes. It's funny...I bought frozen spinach...John was not super thrilled, but after making these, he was asking for leftovers :) I haven't had these at Chili's...John's not a fan of Chili's, so I don't eat there to often, but I'm a fan of these! The recipe said to dip them in a ranch/guac. dip, but I didn't make it and didn't find any dips necessary. John wants to try them with some cubed, cooked chicken mixed in, too. I served these as a main dish.
John's Rating: 9
4 Tbsp. vegetable oil
1 bunch minced green onion
1/2 red bell pepper, finely chopped
1 c. frozen corn kernels
1 can black beans, rinsed, drained
1 pkg. frozen spinach, thawed, drained well
1 jalapeno, finely chopped
1 Tbsp. fresh parsley, finely chopped
1 1/2 tsp. ground cumin
1 1/2 tsp chili powder
1 tsp. salt
2 c. Monterey Jack cheese, shredded (depending on how cheesy you like em')
Flour tortillas (about 10)

Oil (for deep frying)

Heat oil in frying pan on medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks if needed.

Chili's way:(this is what I did) Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze for at least 4 hours. In a large, deep skillet, heat oil for deep frying to 375 degrees. Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

(the impatient way):Arrange in a baking dish, cover with plastic, and place in the freezer for a. Freeze for about 30 minutes. In a large, deep skillet, heat oil for deep frying to 375 degrees. Deep fry until golden brown, remove from oil and drain on paper towels. Place on baking sheet and put in oven (at 350 degrees) for about 8 minutes or until ready to serve.

Wednesday, March 10, 2010

Sesame Noodles with Chicken and Broccoli

My friend posted this recipe for Sesame Noodles on her blog, and we made it as a side dish with some chicken and it was good. So... I made sesame noodles again...but this time I turned it into a main course instead of a side. We really enjoyed it this way!
Cook Noodles:
8 ounce package pasta noodles ( I used spaghetti)

Make sauce: (I blended it together in VitaMix)
3 garlic cloves, minced
3 tablespoons sugar
2 tablespoons olive oil
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 tablespoons sesame oil

Pan cook chicken, cut in bite size pieces. Add cut broccoli. Add sauce. Simmer until broccoli is tender. Mix in cooked noodles. Simmer another minute and serve.

Tuesday, March 9, 2010

Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting

I found this recipe on Recipe for Disaster and thought....yum! Her picture looked so good!! Well, these turned out great! I even made a crazy mistake and missed putting the melted butter in the dough....but they didn't need it they were so good!
*This made 32 cinnamon rolls. (Cut dough in half and cut each into 16 equal slices)

John's Rating: 9
1/2 cup warm water
2 cups warm milk
2 Tbs. active dry yeast
2 Tbs. sugar
1 (3.5 oz.) pkg. instant vanilla pudding mix
1/2 cup butter, melted
2 eggs
1 tsp. salt
6+ cups flour

1/2 cup butter, softened
1 cups brown sugar
2 tsp. cinnamon

4 oz  cream cheese
1/4 cup butter, softened
1/2 tsp. vanilla
1 1/2 cups powdered sugar
1 Tbs. milk if needed

In a small bowl, combine water, milk, yeast and sugar. Stir until dissolved. Let sit 5 minutes . Add butter and eggs. Gradually add pudding mix and salt knead until smooth. Do not over flour! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Cut dough in half and roll each half into large rectangles. Take soft butter and spread over the surface. In a bowl, mix the brown sugar and cinnamon. Sprinkle over the top. Roll up very tight. Cut into even pieces. Place on a lightly greased cookie sheet 1" apart. Cover and let rise until double again.Bake at 350 degrees for 15-20 minutes. remove when they start to turn golden brown. Frost warm rolls with the cream cheese frosting.Combine butter and cream cheese; mix well. Add vanilla and sugar, mix again. Add milk until desired consistency.

Saturday, March 6, 2010

Cookie Dough Truffles

These sounded like something fun to try...cookie dough without EGG so you can make it into chocolates!!! I found this recipe on Smashed Peas and Carrots. My kids liked eating the "dough" without the chocolate coating. I think you could freeze some little chunks of this and use it to make a cookie dough milkshake or mix it in some homemade ice's a thought!
John's Rating: 9
Chocolate Chip Cookie Dough Truffles (makes about 5 1/2 dozen)

1/2 cup butter, softened
3/4 cup packed brown sugar
1 teaspoon vanilla
2 cups all-purpose flour
1 14 oz can sweetened condensed milk
1/2 cup miniature chocolate chips
Melting chocolates

Cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternating with the sweetened condensed milk, beating well after each addition. Stir in chocolate chips. Refrigerate for 1-2 hours.
In a microwave-safe bowl melt your candy coating following package directions. Take out your cookie dough mixture and roll into 1-inch balls. Dip balls into coating, drip off excess and let dry on a sheet of waxed paper, about 15 minutes.

**I made my own sweetened condensed milk, her picture made the dough look a little more next time I might have to try it with store bought to see.

Friday, March 5, 2010

Cars Cake

I was going to attempt to make a car shaped and decorated cake, but Nathan has been asking for a Mater car and the boys fight over who gets McQueen, so I bought cars instead and decided an oreo cake would work this was a super easy cake and he LOVED it. And he packs the cars it really was the best cake I could have made him.

Tuesday, March 2, 2010

Swedish Pancakes

You know how I love trying new things by now, right? So we tried "Swedish" pancakes from Kara's Kitchen Creations. Actually it's like a lazy crepe, but the family liked them. My parents were here when I made them and they thought they looked like failed pancakes...I'd totally agree with that :), they are really flat. I think I'm going to make these during strawberry season so I can top them with tons of fresh stawberries and some whipped cream.

John's Rating: 7-8

5 eggs

2 Tbsp. sugar

1/2 tsp salt

2-2 1/2 cups milk

2 cups flour

3 Tbsp melted butter*

Beat eggs in blender. Add sugar, salt, and milk. Slowly add flour, then melted butter. Beat till smooth. (It should be the consistency of thick cream.) Cook just like regular pancakes-I use a non-stick electric skillet. Serve with your choice of topping. We love buttermilk syrup, so I am including the recipe. They are also wonderful with yogurt and fruit, or whipped cream and fruit.

Monday, March 1, 2010

Chocolate Covered Rice Krispie Peanut Butter Balls

This recipe came from Homemaking Fun. It was a little different with the "crunch", but were good! John says he's debating if he likes these better than Reeses PB cups.
John's Rating: 9

2 cups creamy peanut butter
2 cups powdered sugar
4 Tbs. butter
4 cups rice krispies

Mix everything together in Kitchen Aid (it will slightly crush the rice krispies) and roll into balls and place on wax paper. Chill for 15-20 minutes.

While peanut butter mixture is chilling melt chocolate. Dip balls in chocolate.

Makes approximately 4 dozen.

*I just made a 1/2 batch when I made these :)