Fresh Peach Bread

Ok, so it's no secret, Shawn hates peaches! BUT, this bread is his favorite. He decided last time I made it that he liked it even better than banana. Sound crazy for anyone who knows Shawn? Try it and you'll see that it's really incredible and you would never guess it was peach bread the way I make it because I blend the peaches.


Ingredients:
~ 3 eggs
~ 2 cups white sugar
~ 2 tsp vanilla extract
~ 1 c. vegetable/canola oil (or 1/2 c. oil and 1/2 c. applesauce)
~ 2 cups diced, canned peaches, drained (I've only ever made this with fresh, frozen peaches, thawed with juices and then blended in a blender)
~ 3 c. flour (or 3 c. flour & 1 c. whole wheat flour)
~ 1 tsp. baking powder
~ 1 tsp salt
~ 1 tsp baking soda
~ 3 tsp ground cinnamon
~ 1/2 c. chopped nuts (I use either walnuts or almonds...almonds are good!)

Directions:
Preheat oven to 375 degrees. Grease and flour two 8x4" pans (or muffin tins, or smaller bread pans). In a large bowl, beat eggs lightly. Blend in sugar, oil and vanilla. Add flour, baking powder, baking soda, salt and cinnamon; mix just to combine. Stir in peaches and nuts. Pour batter into pans (fill muffin tins, etc. 2/3 full). You can sprinkle a little sugar or cinnamon sugar mix on top and crushed nuts for a nice look. Bake for about 1 hour or much less for smaller bread pans or muffin tins. Remove from oven when a toothpick comes out clean.

Sausage Dip (recipe 2 of 2 sausage dip recipes)

This is an incredibly simple, delicious, and inexpensive sausage dip recipe that a local grocery store was sampling. It's sure to be a hit at any gathering!!! (It was at our Thanksgiving party!)


Ingredients:
~ 1 package hot Jimmy Dean sausage
~ 1 package cream cheese
~ 1 jar sliced jalapenos (or whole, but sliced is easier)
milk

Directions:
Cook sausage. Meanwhile, finely slice jalapenos (as many as you'd like...the more the spicier.) Add cream cheese to pan with cooked sausage and stir together. Add just enough milk to make it "dipping" consistency. Add jalapenos, tasting as you add, until it's your perfect flavor. Enjoy with crackers or bread pieces.

Sausage Dip (recipe 1 of 2 sausage dip recipes)

Always a hit at parties!



Ingredients:
~ 1 regular sized package Jimmy Dean regular sausage
~ 1 regular sized package Jimmy Dean hot sausage
~ 1 pkg cream cheese
~ 1 can diced green chilies
~ 1 can diced tomatoes
~ 1 16oz container sour cream

Directions:
Cook sausage; add all ingredients to crock pot and heat. Serve in crock pot. Serve with tortilla chips or bread.

Recipe from: sister-in-laws, Crystal & Liz's ward cookbook

Moist FRESH Pumpkin Bread

What to do with all those pumpkins?? We grew a ton of pumpkins, so after halloween I shred them, store in freezer baggies (like I do my zucchini), and use it for FRESH pumpkin bread. So good! I love this a day or two (or three...or four... :) later! It keeps very well.




Ingredients:
2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup chocolate chips OR 1 cup toasted pumpkin seeds (I've never used seeds)
Directions:
-Preheat the oven to 325 degrees F.
-Sift the flour, cinnamon, baking soda, baking powder, and salt together.
-In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and choc chips or pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. (I use mini-loaf pans instead. Use whatever you like best) If your pan is not non- stick coat it with butter and flour.
-Bake for 1 hour and 15 minutes. (less time for smaller pans). At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Fun Dry Ice Drink everyone will love!

We had this at Halloween, but you could make it any time of the year and use different types of pop. It would be fun at a party!! My fam LOVED, LOVED it. It isn't just really cool to watch, because it steams and pops and fizzes, but it also makes the pop taste SO good!



Ingredients:
~ Block of dry ice (the block we used was about 5"x3" and it lasted all evening)
~ Root beer (you could try any flavor, I'm sure.)

Directions:
Place dry ice in a large bowl. Pour pop over dry ice and enjoy the delicious magic! Serve with a ladle.

Smokey Mesquite Grilled Chicken Sandwiches

I made these one night, last minute, with some bread my mom brought over that I had never tried before and some chicken I threw on the griddle. It turned out fantastic and Shawn loved it so I thought I'd share!

Ingredients:
- Smokey Mesquite seasoning (from Costco, I'm sure they have it other places too)
- 100% Whole Wheat Sandwich Thins (in bread isle made by Oroweat...100 calories!)
- Chicken breasts or tenderloins, if using breasts, split them up the middle so they're thinner.
- Butter (to butter bread)
- Cheese (any)
- Mayo & Mustard (optional)
- Lettuce, Onions, Tomatoes, Pickles...whatever you like on you sandwich (I love everything, Shawn likes just meat, cheese n' bread)

Directions:
If using chicken breasts, split them up the middle so they're thinner. Sprinkle w/ salt and generously with Smokey Mesquite seasoning. Grill in a pan or on a grill until caramely brown on both sides and cooked through. Meanwhile, lightly butter both sides of your sandwich thins. Remove cooked chicken, scrape pan clean, and then place buttered side down on grill. Flip when golden brown, turn off pan but leave on hot surface. Cover both sides of grilled side of sandwich thins with a thin layer of cheese and allow to melt. Remove from heat, spread w/ mayo n' mustard, add chicken and whatever else you like.

White Chicken Green Chili Enchiladas (YUM!)

I have a "White Chicken Salsa Enchilada" recipe posted too and it's a toss up between the two. They're both very good.

Ingredients:
~ 2 c. cooked & cubed chicken
~ 2 cans cream o' chicken
~ 1 can green chilies
~ 1 c. sour cream
~ 2 c. Mexican shredded cheese (or cheddar)
~ garlic, salt & pepper
~ 1 dozen white corn tortillas

Directions:
Mix all ingredients. Spray 13x9 with cooking spray and cover with small amount of sauce so tortillas won't stick. Warm tortillas in microwave until pliable. Fill, roll and place in baking dish. Add a little milk to remaining filling and spread on top of filled tortillas. Top with additional cheese. Bake at 350 degrees, uncovered, for 30 minutes.

Option #2: I didn't have chicken one night and added about a cup of salsa instead. It turned out FANTASTIC and you couldn't even tell!!

Recipe from: my sister, Tricia

Heaven in a "bowl" appetizers/dip

These are SO good! You can use the filling by itself as a dip with crackers and it's amazing too!


Ingredients:
~ 1/2 lb sausage, cooked
~ 2 green onions
~ 1/2 each red & green peppers
~ 1 c. cheddar cheese
~ 1/4 c. ranch dressing
~ won ton wrappers (round if you can find them) YOU CAN MAKE AS A DIP W/OUT WON TONS

Directions:
~ Press won ton wrappers down muffin tins and bake for 5 minutes at 350 degrees. Mix all other ingredients together, fill baked wrappers and bake 5-7 min. more. Serve immediately. (If you can't find round won ton wrappers, fold in wrappers in half by opposite points, making a triangle, and round off the pointed ends.) IF MAKING DIP, MIX ALL INGREDIENTS & WARM IN MICROWAVE. Serve warm with chips, crackers or bread pieces.

Recipe from: mom

Easy Chicken Roll-ups (yummy! Guys love 'em!!)

I had these first when my mother-in-law made them for her fam. Her kids have all started making the recipe regularly, with minor variations. While they're not exactly diet friendly, they're very good! Here's the recipe as we like it. (The simple gravy is a MUST, but the pic. just shows the chicken roll-ups before serving w/ gravy). All the men in my life :) love 'em!! Definitely a guy pleaser!



Ingredients:
~1 8 oz cream cheese
~2 cups cooked and shredded/cubed chicken or turkey
~3 Tbsp butter, softened
~green or regular onions, diced (optional)
salt & pepper to taste
~2 packages refrigerated crescent rolls
~1 recipe quick chicken gravy (see recipe under label "sauces & gravies")

Directions:
Combine all ingredients except crescent rolls. Open and separate crescent rolls. Put about a tablespoon or a little more filling onto rolls and roll up, tucking and pinching all edges so filling doesn't ooze out while cooking. Place on a cookie sheet and bake at 350 degrees for 20-25 minutes. Ladle hot chicken gravy over the top. I HIGHLY recommend using my quick chicken gravy recipe!!!! 2 ingredients and about 30 seconds to make. VERY GOOD!

Recipe by: mom-in-law, Dot

Fantastic ( 3 ingredient!) Italian Grilled Steaks

Make skewers too!!







Skewer steak cubes with any of the following... Peppers, Onions, Pineapple, Zucchini, Squash, Red or White Onions, and Grape Tomatoes




Ingredients:
~ Steaks (Any, but the nicer the cut the better, of course!)
~ Italian Salad Dressing Mix Packets (on the Salad Dressing isle)
~ Seasoned Meat Tenderizer

Directions:Place steaks on a platter and sprinkle very generously with the powdered dressing mix. Sprinkle moderately with meat tenderizer and flip. Season opposite side equally. Cover and refrigerate for a few hours (I like to refrigerate overnight). Grill on your BBQ and serve immediately.

If skewering, cut raw meat into large cubes and toss with seasoned meat tenderizer. Skewer (with veggies, if preferred) and season entire skewer with Italian Salad Dressing Mix. Refrigerate for a couple of hours to overnight. Grill on BBQ.

Amazing (2 ingredient!) Italian Grilled Chicken

I know this sounds too simple to be delicious, but the chicken turns out amazing every time! You can bake in the oven or, our fav, BBQ on the grill! You can skewer the chicken, cube it, cook it in strips, or as whole chicken breasts. Enjoy!

Ingredients:
~ Chicken Breasts or Tenderloins, we like them cubed and then skewered. As a rule, I don't love whole breasts, I'd rather have strips or cubes because there's more seasoning per bite!
~ Italian salad dressing mix (in the packets)

Directions:
If baking in the oven, melt a little butter (about 2T for a 13x9) in a shallow dish in the oven, remove pan from oven with melted butter and tilt pan so the butter spreads as evenly as possible. Place chicken in the pan in a single layer and sprinkle well with Italian dressing mix. Bake for 15 min. Turn chicken and sprinkle top side. Bake an additional 10 minutes or so (depending on how you cut your chicken, smaller pieces will cook quicker) until internal temp is 165 degrees. (Don't overcook or it will be dry!)

If grilling (THE BEST!!!), place chicken (however you've cut it) on a platter and season both sides well with Italian dressing mix. Place on the grill and grill on both sides until internal temp reaches 165. (Don't overcook or it will be dry!) ENJOY!!

Comfort Chicken Soup with Rice and Spinach

Nourishing and nurturing, this is a delicious soup for lunch or dinner.


Ingredients:
~ 2 tsp. olive oil
~ 1/2 lb. boneless, skinless white-meat chicken, cut into 1-inch pieces
~ salt and pepper
~ 1 med. sized onion, finely chopped
~ 1/2 cup short-grain white rice
~ 5 cups chicken broth
~ 1/2 lb. fresh spinach leaves, tough stems removed, rinsed well, drained and roughly chopped to yield about 5 cups
~ 1/2 tsp ground cumin
~ 1/2 tsp ground nutmeg

Directions:
Heat the oil in a heavy 4-quart saucepan over med-high heat. Add chicken and season with salt and pepper. Cook, stirring until the chicken pieces have turned white and are just beginning to brown, about 5 minutes. Remove the chicken and set aside.

Add the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes. Return the chicken to the saucepan, add the rice and broth, and bring to a boil. Reduce the heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 min. Stir in the spinach and continue cooking 5 min. longer. Add the cumin and nutmeg and stir well to combine. Season with salt and pepper to taste and serve.

NOTE: As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating. Makes 6 servings. 151 calories, 2.4 grams of fat. A "Saved by Soup" recipe.

Whipped Cream, Fruit & Cookie Salad Y-U-M!

My sister-in-law brought this to our annual Easter party and it was a HUGE hit!  It's easy to make too.

Ingredients & Directions:
In a large mixing bowl, pour in 2 small pkgs vanilla instant pudding powder. Add 1 large tub whipped cream, 1 large container of strawberry yogurt, 1 frozen pkg of strawberries, 1 frozen pkg of raspberries, then add mini vanilla wafers. Refrigerate until serving.  (I'd make this enough ahead of time for the berries to thaw and the wafers to get a little soft or else it's not as good...a couple of hours in the fridge should do the trick!)

Recipe from: Sister-in-law, Crystal Taylor

Chili Cheese Dip in a Flash!

This is a fast and easy, easy dip. We throw it in a mini crock pot for parties last minute or have it along side of a meal at lunch or dinner.



Ingredients:
~ 2 cans chili
~ 1 15oz jar of Tostitos Salsa Con Queso (in the chip section)
~ Tortilla Chips, Fritos, or whatever you like

Directions:
In medium sized mixing bowl mix chili and cheese. Microwave until warm throughout, stirring frequently OR combine chili and cheese in a small crock pot. Cook on low until warm and serve in crock pot. You can microwave until warm and place in a crock pot on low so that it stays warm also.

Artichoke Bowtie Pasta

This is a great side dish that is always a hit.


Ingredients:
~ 1 box bowtie pasta
~ 2 cans artichokes, smashed or cut into pieces (more if you'd like)
~ 1 can olives, halved
~ Caesar dressing (I recommend Cardini's...plastic bottle w/ green label)
~ Fresh Grated Parmesan cheese

Directions:
Cook noodles according to package directions. Toss all ingredients, coating well with plenty of dressing. (As this salad sits, the noodles will absorb the dressing so wait to pour on dressing until just before serving. If you have leftovers, just refrigerate and add a little more dressing before serving agian.)

Recipe from: my sister-in-law, Liz

Easy Chocolate Brownie Triffle

This is a very easy dessert that's always a crowd pleaser. I've gotten requests for the recipe every time I've made it!


Ingredients:
~ 2 boxes brownie mix, made to package directions. (can use any brownies)
~ 1 large tub cool whip
~ 1 large box instant chocolate pudding mix, made according to package directions

Directions:
In a glass serving dish layer 1/2 brownies, pudding and cool whip. Be careful to layer so that layers don't blend into each other (you will see the layers from the side of the dish). Repeat layers, ending with cool whip. Using a potato peeler, shave chocolate and sprinkle on top. Refrigerate until serving.

Recipe from: Crystal Taylor

1 hour Soft and Delicious Brown Rice

When I make this my mom always asks how I got my rice to taste so good. This is softer and deliciously flavored compared with cooking brown rice by ordinary package directions.


Ingredients:
~ Brown Rice
~ 1/2 c. more water than required
~ Chicken base, chicken bullion, chicken stock or chicken broth

Directions:
Add water to pan according to package directions, adding an additional 1/2 cup for first 1 1/2 cups water, 3/4 cup total if doubling. Add chicken base or bullion with recommended amount of rice when water boils. If using chicken stock or broth, swap all water with this. If using chicken base or bullion, add 1tsp per cup of water. Cover and reduce heat to low. Cook for about an hour. Then, tilt pan with lid on and see if there is any water that dribbles from the side of the rice (you'll need a glass lid to see this). If so, cook a little longer. When all water is absorbed, remove from heat and let set 10 min. Wa Lah!

Steamed New Potatoes with Chicken 'n' Asparagus

This is delicious for lunch or dinner and is great as leftovers. Also, it is super quick and easy if you make the "Simple Steamed Potatoes" ahead of time!


Ingredients:
~ Simple Steamed New Potatoes (see recipe posted under "side dishes" label...easy!)
~ Grilled Chicken/Turkey Breasts or Pork, cooked and cubed
~ EVOO
~ Asparagus, chopped into bite-sized pieces
~ Onions, sliced (optional)
~ Salt & Pepper

Directions:
Cut steamed potatoes into bite-sized pieces and place in a serving bowl. Add meat. Fry asparagus for 2 minutes in EVOO, then add onions and fry until tender and caramelized. Season with salt and pepper. Add to potatoes and meat and toss. Serve hot.

Simple Steamed New Potatoes

These are deliciously healthy and can be used as a side dish or made up as a meal mixed with chicken and veggies. I serve them to my munchkins smothered in cheese and they love it...they even eat the skins!!


Ingredients:
~ New Potatoes (as many as you'd like) cut into about 2" pieces
~ EVOO
~ Salt & Pepper
~ Thyme (optional)
~ Parsley (optional)

Direction:
Wash potatoes, cube, and place in a steamer. Steam until tender. Remove from steamer, drizzle with olive oil (enough to coat), sprinkle with salt, pepper, thyme & parsley to taste and toss. Enjoy!

Quick Maple-Glazed Pork Chops (10 minutes)

This is a 5 star Paula Dean Food Network recipe. I've never liked pork chops...until this! They are really good and my babes loved them too.


Ingredients:
~ 4 tsp chili powder
~ 1 tsp salt
~ 6 (10 oz) pork chops, bone-in (I use boneless and it's great), about 1" thick
~ 1 T olive oil
~ 3 T balsamic vinegar
~ 1/2 cup butter maple syrup (I use original maple syrup flavor)
~ 1/2 cup chicken stock or broth
Pecans, toasted and chopped, optional garnish

Directions:
In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops. Heat olive oil over med-high heat. Add the pork chops and cook until browned, about 2 min. per side. Reduce heat to med., and cook until desired doneness, about 4-6 minutes.

In a small skillet, over med-high heat, add balsamic vinegar & cook untill reduced by half. Stir in maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.

Transfer to a platter and serve with the maple syrup. Garnish with toasted pecans.

Simple Whole Wheat Bread

This is a five star recipe from allrecipes.com with 544 reviews so I knew it was gonna be good and it turned out fantastic!! Enjoy! It's the only bread I make anymore...and I make bread on a weekly basis.

Ingredients:
~ 3 cups warm water (110 degrees F/45 degrees C)
~ 2 (.25 ounce) packages active dry yeast OR 4 1/2 tsp.
~ 1/3 cup honey
~ 3 tablespoons butter, melted
~ 1/3 cup honey
~ 1 tablespoon salt
~ 2 tablespoons butter, melted (can be substituted completely for 6 T Ground Flax Seed!)
~ 3 1/2 cups whole wheat flour
~ 5 cups white flour (I usually use as little as 3 cups white and the rest whole wheat!)

Directions:
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Chocolate Molten Pudding Cake - CROCKPOT RECIPE

Here's the ulitmate rich and fudgy dessert - part cake and part pudding! SUPER EASY and delicious! I love that I can throw everything into a crockpot and forget about it! Be sure you DON'T overcook this or you will end up with just a cake and no molten pudding, bummer! (We've made this mistake before)


(I have to admit...I didn't take this pic, and that's a first! It just looked so pretty in the recipe book and I couldn't duplicate it but, I've made this recipe a ton of times and it turns out exactly like the pic!)

Ingredients:
1 1/3 cups sugar
1 cup flour
1/2 cup butter
4 large eggs, lightly beaten
1/3 cup chopped pecans, toasted (I use walnuts cuz I always have them on hand. I don't toast them)
1/4 cup unsweetend cocoa
1/2 tsp ground cinnamon
1/4 tsp salt
2 tsp vanilla extract
Vanilla ice cream (optional but, Shawn thinks it's a MUST!)

Directions:
stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker (DO NOT use a large 5 quart one, you will end up with a fully cooked cake - that was my mistake once). Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.

Recipe from: my sister, TRICIA