Baked Potato and Dill Soup

Ingredients

4-6 large russet potatos, baked at 425 for 40-60 mintues

1/2 c butter

1/2 flour

2 tbsp dried dill (you can put less or more in, depending on how much you enjoy dill)

1/2 tsp black pepper

3 c milk

1 1/2 c shredded cheddar cheese (again, you can easily add more or less depending on your preference)

1 bag Hormel bacon bits - or - 6 strips crumbled bacon

6 tbsp thinly sliced green onion

 

Notes / Directions

Cut baked potatoes into bite size pieces.

 

In a large saucepan, melt butter over meduim-low heat. Add flour to melted butter and stir consistently for five minutes. Add milk all at once. Cook and stir over medium heat for 12 to 15 minutes or until thickened and bubbly. Add cheese, dill, black pepper, and green onion. Stir until well mixed. Add potato and bacon bits.

Caramel Apples

These caramel apples tasted exactly as a caramel apple should.  I was very pleased with the simplicity of the caramel and the richness of the flavor.  It definitely beats buying caramel apple kits!

Adapted from Taste of Home

Ingredients
1/2 cup butter
2 cups packed brown sugar
1 cup light corn syrup
dash of salt
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla
10-12 popsicle sticks
10-12 medium tart apples

Notes / Directions
Melt butter in a sauce pan.  Add brown sugar, corn syrup, and salt.  Over medium heat, bring to a boil, stirring constantly with a wooden spatula.  Slowly add sweetened condensed milk and insert a candy thermometer, always stirring.  Bring to a boil and continue to stir and cook, carefully scraping all surfaces of the bottom of the pan, until temperature reads 248° (firm-ball stage).  Remove from heat and stir in vanilla.

Push popsicle sticks into the tops of the apples and prepare a greased cookie sheet.  Take apples and dip and twirl in the caramel till completely covered.  Let excess caramel drip off and then place on the cookie sheet.  Let caramel cool and then serve.

Cafe Rio Sweet Pork Burrito

Adapted from Topsy Turvy

For the Pork:
pork loin roast
1 liter Dr. Pepper
1 can chipotle chilies in Adobo sauce
1/2 cup brown sugar
1/4 cup molasses
 
Slow cook with Dr. Pepper chipotle chilies (for less spicy meat use diced green chiles), brown sugar, and molasses in oven at 250 degrees or in crockpot for 7-8 hours, should shred beautifully. The trick is sealing the meat. So use some tin foil and put it over the top of whatever you are cooking the meat in then put your lid on. Don’t check it again until your time is up.
 
For the Sauce: 
2 Tbsp olive oil
1 small onion, minced
3 cloves garlic, minced
1 green peppers, cut into slices
1 jalapeno, seeded
3/4 lbs (about 7) tomatillos, husked and halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp salt
1/4 tsp black pepper
1 tsp cumin
2 C chicken broth
1 Tbsp sugar

In a large sauce pan saute onions in the olive oil until translucent.  While cooking the onions, put green pepper, jalapeno, tomatillos, cilantro, and chicken broth in a blender.  Blend till smooth.  It will become a little frothy but that's ok.  Blend it for about a minute.  Once onions are ready, add garlic and saute another minute.  Pour contents in blender into the sauce pan.  Add seasonings and bring to a simmer.  Simmer at least 15 minutes.  If you want it thicker, simmer for up to an hour. 

For the Rice:
1/4 cup onion, diced 
2 cups water
1 chicken bullion cube
1 tablespoon sugar
1 lime 
1 cup rice  
1/2 bunch cilantro, chopped
 
Sauté onions in 2 Tbls oil.  Add water and chicken bullion cube and bring to a boil.  Add sugar, rice, and the juice of 1 lime.  Cover and cook on low for 20 minutes.  When done cooking, add cilantro and stir it in.

For the Beans:
2 cans Black Beans, drained and rinsed
1/2 Tbsp olive oil
2/3 cup diced onion
2-3 cloves garlic, minced
1 cup chicken broth
1 teaspoon chicken bullion
1/4 teaspoon cumin
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 lime
 
Saute onions in the olive oil until they are caramelized.  Add garlic and saute for another minutes.  Add remaining ingredients, reserving the lime, and bring to a boil.  Turn to a low simmer and cook for another 7 minutes, stirring occasionally.  Towards the end, gently press down on beans with a spatula.  Just enough that they barely erupt.  When done cooking squeeze lime juice on top of beans.
  
Serving:
Layer rice, beans, pork, and cheese on a tortilla.  Fold up and then smother with sauce.

What you need to buy:
Just to make things a little easier, this is a list of everything you're going to need to buy.  Minus rice, sugars, bullion, oil, cumin, oregano, and salt and pepper.
  
pork loin roast
1 liter Dr. Pepper
1 can chipotle chilies in Adobo sauce or 1 can diced green chilies
2 cans Black Beans
molasses  
3 small onions
2 limes
1 bunch cilantro 
6 cloves garlic
1 green pepper
1 jalapeno
3/4 lbs (about 7) tomatillos
3 cups chicken broth (or 3 cups water and 3 chicken bullion cubes)
tortillas
cheese

Green Enchilada Sauce

Adapted from Topsy Turvy

Ingredients
2 Tbsp olive oil
1 small onion, minced
3 cloves garlic, minced
1 green peppers, cut into slices
1 jalapeno, seeded
3/4 lbs (about 7) tomatillos, husked and halved
1/2 bunch cilantro, coarsely chopped
1 1/2 tsp salt
1/4 tsp black pepper
1 tsp cumin
2 C chicken broth
1 Tbsp sugar

Notes / Directions
In a large sauce pan saute onions in the olive oil until translucent.  While cooking the onions, put green pepper, jalapeno, tomatillos, cilantro, and chicken broth in a blender.  Blend till smooth.  It will become a little frothy but that's ok.  Blend it for about a minute.  Once onions are ready, addd garlic and saute another minute.  Pour contents in blender into the sauce pan.  Add seasonings and bring to a simmer.  Simmer at least 15 minutes.  If you want it thicker, simmer for up to an hour.

Minestrone Soup

I believe that this is a Taste of Home recipe.  It was VERY good.  I made it for dinner tonight but it did made a huge stock pot full of soup.  I recommend halving it.  I wasn't a huge fan of the garbanzo beans.  I'll leave those out next time.  I added a can of drained corn and that was absolutely delightful.  And as for the macaroni, I felt like it was a hassle and it really didn't add much to the soup at all.  I'll be leaving those out next time too.  I think this recipe would work excellently in a crock pot.

Ingredients
1 lb. pork sausage
2 cloves garlic
2 onions, chopped
4 c. carrots, sliced
2 c. celery, sliced
1 green pepper, chopped
2 28-oz. large cans tomatoes
28 oz. can beef broth (or bouillon)
2 c. fresh mushrooms
1/2 tsp. salt
3/4 tsp. pepper
3/4 tsp. basil
3/4 tsp. oregano
parsley
1 can green beans, rinsed
1 can garbanzo beans, rinsed
1 handful of macaroni

Notes / Directions
Break up sausage in large stockpot and pour 1 quart boiling water over. Begin
simmering. Add the rest of the above ingredients except green beans, garbanzo beans, and macaroni, and simmer two hours.

One hour before serving add the green beans and garbanzo beans.  Add macaroni for the last 20 minutes of simmering.

Fettuccine with Chicken and Herbed Veggies

Adapted from Pillsbury

Ingredients:
12 oz. fettuccine, cooked and drained
1 tablespoon vegetable oil
1 onion, chopped
1 chicken breast, cubed
1 green bell pepper, chopped
3 zucchini, chopped
1 tomatoe, chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons basil
2 tablespoons dried oregano
1/2 cup parmesan cheese shavings 

Notes / Directions:

Cook fettuccine according to package.  Cut up all the vegetables. Heat oil in a skillet and cook onion and garlic for 2-3 minutes. Stir in chicken, bell pepper, garlic, salt, and pepper. Cook until chicken is browned. Stir in zucchini, tomatoes, basil, and oregano. Cook 5-6 minutes or until zucchini is tender. Place fettuccine on serving platter, spoon chicken mixture on top. Sprinkle with cheese.

Cream Cheese Chicken

Ingredients
Chicken breast halves
1 package cream cheese
1 package Italian salad dressing mix
3 cans cream of chicken soup
1/4 cup butter

Notes / Directions
Put everything in a crockpot and cook on low for 8 hours or on high for 4.  Serve over Rice.

Cafe Rio Sweet Pork Salad

For the Pork:
pork loin roast
1 liter Dr. Pepper
1 can chipotle chilies in Adobo sauce
1/2 cup brown sugar
1/4 cup molasses
 
Slow cook with Dr. Pepper, chipotle chilies (for less spicy meat use diced green chiles), brown sugar, and molasses in oven at 250 degrees or in crockpot for 7-8 hours, should shred beautifully. The trick is sealing the meat…. So use some tin foil and put it over the top of whatever you are cooking the meat in, then put your lid on. Don’t check it again until your time is up.
 
For the Rice:
1/4 cup onion, diced 
2 cups water
1 chicken bullion cube
1 tablespoon sugar
1 lime 
1 cup rice
1/2 bunch cilantro, chopped
 
Sauté onions in 2 Tbls oil.  Add water and chicken bullion cube and bring to a boil.  Add sugar, rice, and the juice of 1 lime.  Cover and cook on low for 20 minutes.  When done cooking, add cilantro and stir it in.

For the Beans:
2 cans Black Beans, drained and rinsed
1/2 Tbsp olive oil
2/3 cup diced onion
2-3 cloves garlic, minced
1 cup chicken broth
1 teaspoon chicken bullion
1/4 teaspoon cumin
1/4 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 lime
 
Saute onions in the olive oil until they are caramelized.  Add garlic and saute for another minutes.  Add remaining ingredients, reserving the lime, and bring to a boil.  Turn to a low simmer and cook for another 7 minutes, stirring occasionally.  Towards the end, gently press down on beans with a spatula.  Just enough that they barely erupt.  When done cooking squeeze lime juice on top of beans.
  
For the Dressing:
1/2 bunch cilantro, chopped
2 tomatillos, cut in half
ranch dressing dry packet (with buttermilk)  
sour cream (however much for dressing packet)
green tabasco sauce
 
Mix dressing per instructions on packet in blender. Add tomatillos, cilantro, and a couple good dashes of tabasco sauce. Blend well.

Serving:
tortilla strips
pico de gaillo
tortillas
shredded cheese, mexican blend
romaine lettuce
 
Lay a tortilla on a plate.  Top with rice, black beans, and meat.  Place lettuce on top and pour on dressing, cheese, pico de gaillo, and tortilla strips

What you need to buy:
Just to make things easier, this is a list of everything you're going to need to buy.  Minus rice, sugars,bullion, oil, cumin, oregano, salt, pepper

pork loin roast
1 liter Dr. Pepper
1 can chipotle chilies in Adobo sauce or 1 can diced green chiliesgreen tabasco sauce 
2 cans Black Beans
1 cup chicken broth (or 1 cup water and 1 bullion cube)
ranch dressing dry packet (with buttermilk)
molasses  
2 small onions
2 limes
1 bunch cilantro 
2-3 cloves garlic 
2 tomatillos 
romaine lettuce 
sour cream (however much for dressing packet)
tortilla strips
pico de gaillo
tortillas
shredded cheese, mexican blend

Chicken Waldorf Pasta Salad

Ingredients
2 12.5 oz. cans of cubed chicken breasts, drained and shredded 
3 tablespoons green onions, chopped
1 20 oz. can pineapple tidbits, drained (save juice to soak apples in)
1 apple (fuji), chopped and soaked in pineapple juice
2/3 cups celery, chopped
1 1/2 cups mayonnaise
1/4 cup red wine vinegar
1/2 tablespoon salt
1 teaspoon pepper
2 cups red and white grapes 
1 cup pecans, coarsely chopped
1/2 cups craisins
crescent dinner rolls

Notes / Directions
In a large bowl combine all ingredients except for grapes, pecans, and craisins. Marinate mixture for several hours or overnight in refrigerator. Add grapes, pecans, and craisins just before serving. Serve in crescent dinner rolls.


Makes about 15 sandwiches.  (If you want to make it for a really large group like for a relief society activity,  3 times it.)



Other Options:
Serve over spinach
Add cooked and cooled bowtie noodles and have as pasta salad
Or add noodles and eat over spinach for a super pasta salad

Chicken and Spinach Stuffed Shells

I'm so excited because my mom flew in for the weekend so we are going to party!!  Literally.  We have some random girl's birthday party tomorrow.  But her being in town also means that I have to make something delicious and take a picture of it.  One, because I've gotta serve my best stuff to my guests, and two, because she can keep little hands from snatching up my projects as I try to photograph them.  So here's what we had for dinner.  Absolutely divine.  There are not any left overs, except for the extra pan that is in my freezer for a later occasion!

Adapted from The Girl Who Ate Everything

Ingredients
1 (12-ounce) box jumbo pasta shells
2 cups cooked chicken, chopped
2 cups fresh chopped spinach
1 onion, chopped
2 cloves garlic, minced 
4-8 large basil leaves, chopped
1 15oz container ricotta cheese
2 (8oz) packages cream cheese, softened
1 (5oz) package Parmesan cheese (about 1 2/3 cups), shredded
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier, use more.)

Notes / Directions
Cook shells for two minutes less than the recommended time.  Carefully separate shells and place on a lightly greased cookie sheet.  Grease two 9x13 baking dishes and spread spaghetti sauce on the bottom of each pan.

Cook chicken and chop up into small chunks.  I did this by chopping it up as I cooked it in a skillet.  Set chicken aside.

Mix together ricotta cheese, cream cheese, garlic, and egg till almost smooth.  I did this in my kitchen aid.  Add 1 cup mozzarella cheese, Parmesan cheese, parsley, Italian seasoning, salt, and pepper.  Stir together.  If using a kitchen aid, continue the rest of the process with a spoon.  Stir in chicken and onions.  Gently fold in basil and spinach.  Avoid stirring too much or the mixture will turn green from the spinach.  Spoon mixture into a gallon sized Ziploc bag and seal it shut.  Cut a 1/4-1/2 inch corner off and carefully pipe mixture into the shells.  Fill each 9x13 pan with filled shells.  Top with remaining sauce and mozzarella cheese.

Cover both dishes with foil.  Place one pan in the freezer and bake the other for 40 minutes at 350 degrees.

Chicken Giardino

I love this dish.  It's quick and easy!  It only takes about 20 minutes from start to finish, not to mention the delicious simplicity of it.  You can easily customize this for your own taste buds and nutritional needs.  If you don't like zucchini, use squash instead!  If you have left over spinach in the fridge, chop it up and add it.  Need to use up that broccoli before it goes bad?  Throw it in!  Add whatever veggies you want!

Ingredients  
1 cup bowtie pasta
1 pound chicken breast 
1 tablespoon olive oil
1 red bell pepper, sliced
1 zucchini, sliced
1/2 onion, chopped
2 garlic cloves, minced
1/2 cup frozen peas, thawed
2 tomatoes, chopped
1 teaspoon ground italian seasoning
salt and pepper
1/4 cup parmesan cheese shavings

Notes / Directions
Bring  pot of water to a boil.  Cook pasta according to package.  In a large, non-stick skillet, add chicken and olive oil.  Salt and pepper the chicken heavily.  After about 3 minutes, add the onions and garlic.  When chicken is almost finished cooking, add red bell pepper and zucchini.  When chicken is done, add peas and tomatoes (don't seed the tomatoes, the juices add a delicious flavor to the dish) and heat through.  Stir in drained pasta and italian seasoning.  Sprinkle cheese on top.

* I use McCormick italian herb seasoning grinder.  I do have italian seasoning that you can just shake but it's just not as good!  The herbs taste more potent with the grinder and there's just a little bit of red pepper in there that is just delicious!  It adds the perfect amount of zing to the dish.

Fried Rice

Ingredients
1 cup rice, cooked and cooled
5 tablespoons butter
1 garlic clove, minced
1 cup frozen mixed veggies 
1/4 cup green onions, chopped
1 cup ham, cubed
3 tablespoon sesame seeds
5 eggs
2-3 tablespoons soy sauce
salt
pepper

Notes / Directions
Cook the rice a day before. Bake sesame seed at 350 degrees for 10-15 minutes until browned. Melt butter in skillet and saute garlic, mixed veggies, and ham. Add eggs and cook.  Stir in rice. Add a tablespoon of soy sauce at a time. Add green onions and sesame seeds. Salt, pepper, and garlic powder to taste.

Ground Beef Risotto

Ingredients
1 pound ground beef
1 onion, chopped
2 garlic cloves, minced
1/4 teaspoon pepper
1 cup rice
3 cups water
2 beef bouillon cubes
1/3 cup carrots, shredded
3 tablespoon green onions
1 zucchini, chopped
1 can corn

Notes / Directions
1 In 12-inch nonstick skillet, cook beef, onion, garlic and pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain if desired. Stir in rice; cook 2 minutes, stirring constantly.

2 Stir in broth; heat to boiling. Reduce heat to medium-low. Cover; simmer 10 minutes.

3 Stir in carrot. Cook uncovered 5 to 7 minutes longer or until liquid is absorbed.

4 Remove skillet from heat. Stir in cheese. Cover; let stand 3 minutes. Sprinkle with chives.

Onion Chip Dip

Ingredients
1 8oz pkg cream cheese
1 16oz tub sour cream
Celery flakes (dried and crushed from celery leaves)
Onion powder
Milk

Notes / Directions
Cream cream cheese. Add sour cream.  Add onion and celery flakes to taste, 1-2 teaspoons. Mix until smooth. Add a little milk until desired consistency. Serve with potato chips. Really good on baked potatoes too.

Chili Chip Dip

Ingredients
1 can Hormel chili "No Beans"
1 8oz pkg cream cheese

Notes / Directions
Put ingredients in small sauce pan and heat slowly until cream cheese is melted. Serve with Fritos or corn chips.

Peanut Butter Bars

I really wanted peanut butter bars tonight, but I also wanted no-bake cookies...  It was a conundrum.  What I wanted was more peanut buttery goodness with chocolate AND oats!  The recipe I had for peanut butter bars was OK, but not as good as I would have liked.  They were far too sweet and didn't have the oats in them.  So I tweaked it!  I must say, the outcome was far better than I expected.  It was a definite improvement of the original recipe.  I hope you enjoy them as much as I did!  And a quick note, I crushed the graham crackers in my kitchen aid and slowly added everything else and that made it super easy.

Ingredients
1 package graham cracker crumbs
1 1/2 cups oats
1 cup powder sugar
1 cup peanut butter
1/2 cup butter, melted
1 cup semisweet chocolate chips
2 tablespoons Nutella (or peanut butter)

Notes / Directions
Mix graham crackers, oats, powder sugar, butter, and peanut butter until well blended.  Press down evenly in an ungreased 9x9 inch pan.

Put chocolate chips and Nutella in a metal bowl.  Float the bowl in a pot of boiling water.  Stir mixture until all chocolate is melted and smooth.  Pour over prepared crust.  Place in freezer for about 10 minutes until it is hardened.  Best if stored in the fridge.

Spinach Salad with Girard's White Balsamic Vinaigrette

 

This is my favorite salad dressing.  Ever.  It is amazing!  It has such an earthy and wholesome taste to it.  Try it!  I love to have it on my spinach salad with craisins, feta cheese, and some kind of candied nut.

Wassail

 
Wassail

Ingredients
1/2 cup brown sugar
1/4 teaspoon salt
2 quarts apple cider
1 teaspoon whole allspice
1 teaspoon whole cloves
3 inch stick stick cinnamon

Notes / Directions
Combine brown sugar, salt and cider. Tie spices in small piece cheesecloth; add. Slowly bring to boiling; simmer, covered, 20 minutes. Remove spices. Serve hot.

Sauteed Apples

A fine thanks to Allrecipes.com!

This is what I make when I have a bunch of apples lying around that need to be eaten!  And it makes a delicious breakfast too. 

Ingredients
1/4 cup butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup brown sugar
1/2 teaspoon ground cinnamon

Notes / Directions
1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender, about 6 to 7 minutes.

2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring occasionally. Remove from heat and serve warm.

German Pancakes

 

Ever had these?  They are kinda weird looking...  But they are so yummy!  You can serve them with so many different toppings!  I've listed a few of my favorites at the bottom.

Ingredients
3 eggs
1/2 cup flour
1/2 cup milk
2 tablespoons butter

Notes / Directions
Set a clear glass pie plate in oven on bottom shelf. Turn oven on to 400 degrees. Mix flour and milk until smooth.  Add eggs and mix for 5 minutes on low setting. Remove hot pie plate from oven and add 2 tablespoons of butter. Rotate around until butter is melted. Add batter immediately. Bake for 20 minutes.

 Nutella

 Powder sugar

 Fruits

 Chocolate syrup 

 

IHOP Buttermilk Pancakes

I used to buy pancake batter from the store but it just was never that good!  Naturally, I began my quest for the best recipe out there and came across this copycat recipe and it is absolutely delectable.  I can only eat one pancake though because for some reason, they are extremely filling.

IHOP Buttermilk Pancakes

Ingredients
1 1/4 cups all-purpose flour
1 egg
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 teaspoon (heaping) baking powder
1 teaspoon baking soda
1/4 cup cooking oil
1 pinch salt

Notes / Directions
1. Preheat a skillet over medium heat.
2. Mix all of the ingredients til combined.
3. Melt a little bit of butter in the pan.
4. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
5. When the edges appear to harden, flip the pancakes.
6. They should be golden brown.
7. Cook the pancakes on the other side until they are also golden brown.
8. Enjoy.

Butterhorn Rolls

These rolls have been on the Thanksgiving dinner table ever since I can remember and are a classic at my house.  Not only that, they are absolutely TO DIE FOR good.  Once the first batch comes out of the oven, everyone runs to the kitchen, and my mom, armed with a broom, starts whacking people away.  Well.... not really.  But there is yelling and scolding involved :)  This is the first year that I'm going to be away from home for Thanksgiving so I'll be making them on my own.  My mom assures me that they are easy so hopefully it goes well for me.  Give it a try yourself!  They are truly the most amazing rolls.

Ingredients
2 pkgs. yeast
1 tablespoon sugar
1/4 cup warm water

1 cup milk
1/2 cup imperial butter
1/2 cup sugar
1 1/2 teaspoon salt
3 eggs, well beaten
5 cups flour

Notes / Directions
Combine warm water, 1 T. sugar and yeast and set aside. Scald milk and add butter, 1/2 c. sugar and salt. Beat eggs, add milk mixture, yeast, and 1 2/3 c. flour. Beat vigorously til bubbles form on the surface. Cover and set aside 25-30 minutes.

Add remaining 3 1/3 c. flour; knead. Put in greased bowl. Cover and let rise about 1 hour. Knead down. Divide into thirds. Roll each third into a circle and cut into 12 pie-shaped wedges. 

Brush with melted butter. Shape into crescents by starting to roll at wide end of triangle.

Place on buttered cookie sheets with pointed end tucked under.

Let rise til light (45 min-1 hour). Brush with salted butter. Bake 12-15 (mom says 10) minutes at 400. Brush with salted butter.  Makes 3 dozen.

Spinach Artichoke Dip from the Olive Garden

Look no further for the perfect spinach artichoke dip recipe because this is THE ONE!!!  Straight from the Olive Garden's website.  They have other recipes on their site too.  Me and my husband were completely blown away that we could produce something so insanely good!  This dip is unparalleled!  I highly recommend making your own warm, moist, FRESH bread.  I made my french baguettes recipe, which is way better than anything you buy in the store.  Beware though, this is not the quantity of dip that you'd get at a restaurant.  It makes a lot of dip.  Like a 9x13 pan.  I think it would also work well in a round pie dish, it would just be thicker, but I haven't tried it yet.  AND don't leave anything out!!  Every ingredient has it's place.

Ingredients
2 artichoke hearts
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated (grate your own cheese; it tastes better and melts better)
1/4 tsp fresh thyme leaves (I used dried thyme)
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped

Notes / Directions
Preheat oven to 325ºF.

Preparation for fresh artichokes:
Steam for 45 minutes with some lemon water.  Cool the artichokes.  Clean, peel, remove center "choke" and chop up into pieces.

Dip preparation:
Mix all ingredients together except the artichokes.  I did this in my kitchenaid.  Once everything is mixed well, fold in artichoke hearts.  Coat a large pan with pan spray; fill pan with mixture.  Bake for about 25 minutes or until bubbling and center is hot.  Garnish with parmesan cheese.

Bread preparation:
Cut bread into thin slices.  Lightly coat each side with olive oil (I skipped this part) and place on a cookie sheet.  Lightly broil each side so they are nice and crispy.

Kiwi Strawberry Smoothie

I was so surprised when I took a sip of this.  I seriously thought it came straight from Jamba Juice!

Ingredients
1 banana
6 strawberries
1 kiwi
1/2 cup vanilla frozen yogurt
3/4 cup orange juice
6 ice cubes

Notes / Directions
Place the banana, strawberries, kiwi, vanilla frozen yogurt, orange juice, and ice cubes in a blender. Blend until smooth.

Coconut-Mint Green Monster

I guess I was feeling a little adventurous this afternoon, but the results were very pleasing!  The coconut and mint in the recipe really came together nicely.  And as for the spinach, you can't taste it!  It just turns it green :)

Ingredients
1 frozen banana
2 cups of spinach
3 mint leaves
1/4 cup coconut
1/4 cup oatmeal
1 teaspoon flax
1 very vanilla Yoplait yogurt
1 cup vanilla soy milk

Notes / Directions
As explained in my Smoothie Basics, freeze yogurt in an ice tray for about an hour.  Use half of the frozen yogurt in the smoothie.  Put everything in the blender and blend till smooth.

-You can use any kind of milk, though I highly recommend vanilla soy.

Frozen Hot Chocolate

Making one of these might be a bad idea because you'll never stop making them!

Ingredients
2 packages of hot chocolate
6 ice cubes
1 cup milk

Notes / Directions
Blend everything together, serve with whipped topping on top.

Apple Pie Smoothie

I love apple pie, I love apple sauce, I love apples, and I love smoothies!  So I made an apple pie smoothie!  It is so GOOD!  Probably one I won't make often just because of the preparation of the apples but it is still a keeper!

Check out my Smoothie Basics to get ideas and tips on how to make smoothies
Adapted from Once Upon a Cutting Board 

Ingredients
1 apple or about 1/2 cup applesauce
1 very vanilla Yoplait yogurt
1 1/2 graham crackers
1/2 cup oats (or less or none)
1/2 tablespoon brown sugar
4 dashes of cinnamon
2 dashes of nutmeg
1 cup vanilla soy milk

Notes / Directions
Freeze yogurt in an ice tray for about an hour.  Peel, and chop apple.  Put in boiling water for 5 minutes and drain.  Add ingredients in blender.  Blend it all together.  If it's too thick, add more milk.

-Can use any kind of milk, I just like the added flavor of the vanilla soy.

Update!!
This smoothie just got easier!!  I used applesauce instead of boiling an apple and it was SO good and required WAY less effort!  I didn't make this one often because I didn't like to peel the apple and boil it but now that I use applesauce, my woes are over!  I used like 1/4-1/2 cup applesauce.  ENJOY!! 

Peanut Butter Cup Smoothie

Check out my Smoothie Basics

Ingredients
1 frozen banana
1/2 fresh banana
1/2 cup oats
1 tablespoon cocoa powder
1 tablespoon peanut butter
1 cup vanilla soy milk

Notes / Directions
Blend it all together.  If it's too thick, add more milk.

-Can use any kind of milk, I just like the added flavor of the vanilla soy.

Oatmeal Cookie Smoothie

Check out my Smoothie Basics

Ingredients
1 frozen banana
1/2 fresh banana
1/2 cup oats
1 tablespoon raisins
1/2 teaspoon cinnamon
1 dash allspice
1 cup vanilla soy milk

Notes / Directions
Blend it all together.  If it's too thick, add more milk.

-Can use any kind of milk, I just like the added flavor of the vanilla soy.

Strawberry Banana Smoothie

Check out my Smoothie Basics

Ingredients
1 regular Yoplait light very vanilla yogurt
1/2 fresh banana
2-3 strawberries
1 cup vanilla soy milk

Optional (Recommended)
1/4 cup oatmeal
1 tablespoon flax 

Notes / Directions
1. Spoon yogurt into and ice tray and freeze for about an hour.

2. Put everything in a blender and blend till smooth.

-Can use any kind of milk, I just like the added flavor of the vanilla soy.

Smoothie Basics

I have been on a smoothie rampage as of late and have learned a thing or two that I'd like to share!

Smoothie milk base:  I always use vanilla soy milk as the base.  I honestly don't really care for vanilla soy alone, it's got a weird texture and taste, but it seriously makes the BEST smoothies.  Hands down.  It adds such a rich and delicious taste.  People always comment on how good my smoothies are -- it's the vanilla soy.  It's great stuff and it keeps for a long time in the fridge, like a month or two, so buy vanilla soy.  I usually start out with about a cup of vanilla soy with each smoothie.  If you like thicker smoothies, put less.

Frozen yogurt cubes:  I just love the Very Vanilla Lowfat Yoplait Yogurt.  Excellent stuff for smoothies.  I make frozen cubes of yogurt to add to my smoothies.  I fill an ice cube tray up with 2 things of yogurt and freeze them.  So one thing of yogurt will make about 8 cubes.  Perfect for smoothies.  Seriously.

Bananas.... they go in EVERYTHING!  For real!  We have been going through bananas like crazy!  So I buy tons.  I usually peel and cut up a whole bunch and then stick them in the freezer for later.  If I found that I bought too many bananas and they start to turn pretty brown, I make banana bread :)

Strawberries:  I'm cheap.  Really.  So I don't buy frozen strawberries.  I go to Costco and buy a big huge thing of fresh strawberries and then I take them home, pit them, and then stick them in my freezer so they don't go bad.

Oatmeal:  Oatmeal is a great and delicious way to add more substance and nutrients to a smoothie.  It's was weird the first time I had oatmeal in a smoothie but I love it now and I usually end up putting 1/4-1/2 cup in a smoothie.

Flax:  This adds wonderful texture and nutrients to a smoothie.  Try it.

Spinach:  It's always freaky to see a green smoothie.  Or one that just looks like it's been through someone's digestive system.  But you honestly can't taste it!  Spinach is SOO good for you and you can't taste it so just throw some in!

Summer Chicken Salad

This is by far the best salad in the world.  It comes from a restaurant called Zupas in Utah.

Ingredients
spring mix salad
blush wine vinaigrette
strawberries, sliced
red grapes
oven roasted chicken strips
craisins
cashews, diced

Notes / Directions
Toss salad greens with salad dressing. Top with everything else in desired quantities.

Other salad dressing:

1 cup red wine vinegar

1 cup canola oil

4 strawberries

1/2 teaspoon salt

1/2 cup sugar

Blend everything but the oil.  Slowly add oil until well mixed.

Amish White Bread

My friend Scott is a bread critique and he said that this is probably the best white bread that he has ever had.  It really is quite delicious!

Ingredients
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

Notes / Directions
1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

French Baguettes

 

So I made these the other day for the first time and HOLY COW!!  They were SO good!  I ate a whole loaf by myself and then I made another batch because everyone else wanted some more too.  I also couldn't believe how easy it was!  I hope you enjoy it as much as I did!

Ingredients
1 cup water
2 1/2 cups bread flour
1 tablespoon white sugar
1 teaspoon salt
1 1/2 teaspoons SAF instant yeast
1 egg yolk
1 tablespoon water

Notes / Directions
Combine water, flour, sugar, and yeast and kneed for 5-7 min (in mixer).  (If using different yeast, proof yeast first.) Remove dough hook, cover work bowl and let sit 15 minutes. THEN, sprinkle salt evenly over the dough and knead again until the salt is well incorporated. Set aside in warm place (85°F) until doubled in size.

Punch down dough. On a lightly floured surface, roll into a 16x12 inch rectangle. Cut dough in half, creating two 8x12 inch rectangles. Roll up each half of dough tightly, beginning at 12 inch side, pounding out any air bubbles as you go. Roll gently back and forth to taper end. Place 3 inches apart on a greased cookie sheet. Make deep diagonal slashes across loaves every 2 inches, or make one lengthwise slash on each loaf. Cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in bulk.

Preheat oven to 375 degrees F (190 degrees C). Mix egg yolk with 1 tablespoon water; brush over tops of loaves.

***For those who prefer a more crunchy crust, use only egg white for brushing the loaf - and throw 1/4 cup of water onto the bottom of the oven (avoid heating element if you have an electric oven) - immediately place the loaf in the oven and bake as directed... the water will create steam and gives the bread a crispier crust. When I prefer a soft crust, I whisk a whole egg (not just the yolk). For bread sticks omit brushing the dough with egg.

Bake for 20 to 25 minutes in the preheated oven, or until golden brown.

Sweet & Salty Granola

This is like the perfect combination of sweet and salty.  I now make a batch a week for breakfast and it is wonderful.  I do leave out the berries though.

Ingredients
4 cups old-fashioned oats
1 1/2 cup almonds, sliced
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon vanilla
1 1/2 cup raisins or dried cranberries

Notes / Directions
Preheat oven to 300 degrees F.

In a bowl mix the oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm the oil and honey. Whisk in vanilla.

Carefully pour the liquid over the oat mixture. Stir gently with a wooden spoon; finish mixing by hand. Spread granola in a 15x10 inch baking pan.

Bake 40 minutes, stirring carefully every 10 minutes. Transfer granola-filled pan to a rack to cool completely. Stir in raisins or cranberries. Seal granola in an airtight container or self-sealing plastic bag. Store at room temperature for 1 week or in the freezer for 3 months.

If you find that you'd like it crispier, try cooking it for longer. 

Hot Fudge

So my grandma would never admit it, but she's a chocoholic and it's a given that you get chocolate recipes from chocoholics. After all, they are most likely the chocolate experts! This recipe comes from my grandma so you know it's good. And I can tell you it's good because I literally use 1/2 cup on any small amount of ice cream. I just can't ever have enough hot fudge!

Ingredients
1 cup water, boiling
3 tablespoons cocoa powder
1 cup sugar
1 1/2 tablespoons flour
1 pinch salt
1 teaspoon vanilla
1 tablespoon butter

Notes / Directions
Add cocoa to boiling water. In a separate bowl mix flour, sugar, and salt. Add to water and coca stirring briskly. Cook and stir over medium heat till thick. Remove from heat and add vanilla and butter.

 

Broccoli Cheddar Soup

Ingredients
1 3/4 cups chicken broth
1 small onion, diced
1/3 cup all-purpose flour
1/4 cup butter
1/2 teaspoon pepper
1/2 teaspoon salt
2 cups milk
1 1/2 cup cheddar cheese, shredded
1/2 cup swiss cheese, shredded
2 1/2 cups broccoli, lightly steamed and chopped

Notes / Directions
Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour, salt and pepper. Cook together, stirring constantly, for 2 minutes, then whisk in warmed milk. Stir and heat together on medium heat until soup starts to thicken, about 5-8 minutes. Add warmed chicken broth and continue to stir until well blended. Add cheeses and stir until completely melted. Stir in seamed broccoli. Add more salt and pepper to taste, if needed. Serve immediately in bowls or bread bowls.

Note: To make my life easier, while the soup is coming together, I put the chopped broccoli in a large glass bowl with a little water, cover with saran wrap and microwave for about 3-4 minutes. It cooks perfectly and just in time to add it to the soup.

Corn Muffins

Ingredients
2 cups whole wheat flour
1 1/2 cups corn meal
2 teaspoons baking soda
2 teaspoons baking powder
4 egg whites
1/4 cup oil
1/2 cup butter
1 cup honey
1 cup milk
1 cup apple sauce

Notes / Directions
Mix dry ingredients and set aside. Slightly beat egg whites and mix in oil, butter, honey, milk, and apple sauce until semi blended. Add dry ingredients and stir till moist. Fill muffin cups 3/4 full. Bake 375 degrees for 15-20 minutes.


***You may also substitute corn meal with oats and then add some apples and 2 teaspoons of cinnamon for cinnamon apple muffins.

Oatmeal Cookies - No Sugar!

Adapted from Blueberry Girl

Ingredients
1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup almond meal (see below to make your own)
1 cup dried fruit (I use craisins, but any dried fruit is good)
3 bananas, mashed
1/4 cup canola oil (I use coconut oil)
1 teaspoon vanilla extract

Notes / Directions
Preheat oven to 350 degrees. Combine everything into a bowl and mix until well blended, adding dried fruits last.  Cookies retain the same shape that you spoon them into.  Spoon into a round, thick, flat blob. Bake for about 20 minutes or until edges are golden brown.


***These freeze GREAT!  After done cooking, let them cool and put into zip lock bags and freeze them.  I just ate one while it was still frozen and it was delicious!


Almond Meal
If you've got a good blender, it's easy to make your own almond meal.  It might have a little more texture to it but you can't tell in the cookies.  Put about 1-2 handfuls of almonds (sliced, whole, slivered) into your blender and blend till it's smooth.  The smoother, the better.