Hawaiian Chicken (crowd pleaser for the BBQ)

We made this chicken for Katelyn and her cousin's big birthday bash. It fed a ton of people and was great! Serve this with Hawaiian Rice recipe posted under "side dishes."

(PICTURE COMING SHORTLY!)

Ingredients:
~Chicken thighs and legs
~Equal parts soy sauce and sugar
~Ground ginger (1 T for about every 2 cups soy)

Directions:
Place chicken in a deep pan, with skin on. Mix soy sauce, sugar and ginger and pour on top of chicken. Boil for 1 hour. Heat barbecue grill to medium-high, place chicken pieces onto grill. Grill with lid open until sauce caramelizes.

Recipe from: Sister-in-law, Liz

Olive Garden Alfredo Sauce

You've gotta try this recipe! It's delicious!! I put it with chicken and then any type of noodles and it's wonderful.


Ingredients & Directions:
~ 1 pt. whipping cream or half and half
~ 1 stick butter
~ 2 T cream cheese
Combine above ingredients in a saucepan and boil, remove from heat and add:
~ 1/2 c. Parmesan cheese
~ 1 tsp garlic powder
salt & pepper to taste
Return to stove, remove from stove as soon as it reaches a boil. Serve immediately over noodles. YUM!

Recipe from: Friend, Jaimie Trevino

Monster Cookies (NO flour!)

These are really good. It's a recipe from our friends on the cute little farm in Plano (Rexburg) who took our goats and ducks when we moved here. These require NO FLOUR!


Ingredients & Directions:
~3 eggs
~1 c. brown sugar
~1 c. sugar
~1/2 c. butter
~1 tsp corn syrup
~1 1/2 c. peanut butter
MIX ABOVE TOGETHER, THEN...

ADD:
~4 1/2 c. oatmeal
~2 tsp baking soda
~3/4 c. chocolate chips
~3/4 c. M&Ms (I love to substitute reeces pieces baking pieces also!)
~1/2 c. peanuts

Bake 350 degrees for 10-12 minutes.

Recipe from: family friend, Becky Garrett

Shrimp & Broccoli with Pasta

Shrimp is considered fancy and expensive. I have it on rare occasions when I'm craving the succulent taste. This is a recipe from one of my magazines I tried for the first time and really liked it. It's creamy, delicious and pretty HEALTHY. You can't lose. It reminds me a lot of the "zucchini pasta" recipe I love (posted earlier). Great summertime dishes!



Ingredients:
~4-6 oz uncooked angel hair pasta (I use whole wheat, of course)
~1 lb uncooked large shrimp, peeled and deveined
~4 T Canola Oil
~2 bunches broccoli, cut into florets
~3 garlic cloves
~6 T butter, cubed
~6 T chicken broth
~2 T grated Parmesan cheese
~1/2 tsp salt
~1/4 tsp pepper

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet or wok, stir-fry shrimp in oil for 1-2 minutes or until shrimp turn pink. Remove with a slotted spoon and keep warm. Stir-fry broccoli in remaining oil for 3 min. Add garlic; stir-fry 2 min. longer or until veggies are crisp-tender. Add butter, wine, cheese, salt and pepper. Drain pasta; add to skillet. Stir in shrimp; heat through. Serves 3-4

The Bomb! Messy Taco Salad

This is the best taco salad I've ever had. We had it at my baby shower and it was a huge hit as well as our family reunion and my sister-in-law's baptism. It feeds as many or few people as you'd like, just make it bigger.


Ingredients:
~ Iceberg or Romaine lettuce, rinsed and torn (spinach and fancy lettuces don't hold up well)
~ 1 lb. ground beef, seasoned with 1 packet taco seasoning, according to package directions
~ 1 can kidney or pinto beans, drained
~ Tomato, diced (as much as you like)
~ Olives, sliced (as much as you like)
~ Chips (I like Doritos but I've had with tortilla)
~ Cheddar cheese (as much as you like)
~ Ranch Dressing (your fav brand)

Directions:
Toss all ingredients in a large bowl. Be sure you use PLENTY of ranch...this is what makes it soooo yummy. If you're counting calories the day you think about making this...make something else!!

Recipe from: My sister-in-law, Liz

Quick Chicken Gravy

This is a recipe everyone should have handy. It's quick, simple and delicious with any type of chicken and rice! I use this with my Parmesan chicken and Parmesan cornflake chicken recipes as well as just plain grilled and chopped chicken breasts.


Ingredients:
1 can cream of chicken soup
1/2 cup sour cream (optional)
milk

Directions:
Place first two ingredients in a pan on the stove over medium-high heat. Whisk in enough milk to make "gravy consistency." If you don't have sour cream, this gravy is still deliciously perfect with just milk and soup. That's how I made it forever until someone told me about sour cream. Enjoy!

Parmesan Cornflake Chicken

This is a quick and yummy chicken that goes with anything...rice, potatoes or noodles and white sauce. You'll love the flavor as well as the simplicity. I made this tonight for dinner for another family and it's great because with very little effort, you can make as much or little as you want. (very different texture and flavor from "parmesan chicken" recipe, both delicious!)



Ingredients:
1/2 cup crushed cornflakes
1/3 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1 1/2 t dried parsley flakes
1/2 tsp salt
1/8 tsp pepper
6 Tbsp. melted butter
5-6 boneless skinless chicken breasts (can also use broiler/fryer chicken, just cook longer)

Directions:
In a shallow bowl, combine the first 6 ingredients. Place butter in another shallow bowl. Cut each breast into 3 equal pieces, then dip in butter and roll in cornflake mixture. Spray a 13x9 dish with PAM and place chicken in dish. Bake, uncovered, at 350 degrees for about 25-30 minutes or until chicken juices run clear. If temping with meat thermometer, I always cook my chicken to 170 degrees.

Tiff's Own - Spaghetti Bake

Yesterday I was in a mad rush for dinner...and this was the result. A scrumptious spaghetti bake!! I made it again tonight for another family and it makes a TON! It ended up making enough for a family of 5 as well as 2 smaller dishes, one for my mom and James and one for my little fam. I'm sure you could freeze half for another meal later on. My mom asked me to please put it online so she can make it again soon. YUM!

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Ingredients:
~ 2 1/2 cups dry noodles (I love capelletti from Costso 3 pack, can use any small noodle, I'm sure)
~ 1 lb. ground beef or turkey (I use turkey)
~ 20 Italian meatballs (from Costco frozen section)
~ 2 large cans spaghetti sauce (I use cheap $.88/can)
~ 1 cup mozzarella
~ about 1/4 cup shredded or grated Parmesan

Directions:
Cook noodles according to package directions. Meanwhile, bake meatballs according to package directions. In a large frying pan, cook beef or turkey. Add sauce, mozzarella, Parmesan, baked meatballs and cooked noodles. Stir well. Pour into a baking dish, I use a really deep pie-shaped dish. Top with additional mozzarella and sprinkle with a little Parmesan and parsley flakes (optional- for looks). Bake at 350 degrees until sauce is bubbly and cheese is melted. ENJOY!

Recipe Created By: Me :)

Zuppa Toscana (Kale Soup)

This soup is delicious. I've made my bread bowls with it twice in the past 2 weeks. My bread bowl recipe is posted and the combination is delicious! I LOVE spinach in soups and kale is exactly like spinach except it holds up better than spinach.


Ingredients:
1 lb Italian sausage
1 ¼ c. onion, diced.
2 slices uncooked bacon, diced
2 1/3 t. minced garlic
3 c. chicken broth
5-6 potatoes cut into 1/4 “ pieces
3-5 c kale, roughly chopped (I love kale, so I put in a ton!)
2/3 c whipping cream or half and half
Salt and Pepper

Directions:
Put onion and bacon in a pot, sauté. Meanwhile, shape sausage into little bite size patties and cook in a frying pan over med-high heat until cooked through; set aside. Add broth and potatoes to onion and bacon, Boil. Simmer 15 min. Add kale, sausage, garlic, cream or half and half. Salt and pepper to taste. Simmer 5 min. more. Serve hot.

Recipe from: my mom's enrichment activity

Incredible Cannery Potato Pearls

We all love the cannery potato pearls but, believe it or not, you can love them even more!! We have these at least once a week. Quick and simple and MMMM, MMMM, GOOD! No one will ever guess how simple and easy these are!


Ingredients:
Cannery Potato Pearls(as much as you want)
~Sour Cream
~Cheddar Cheese (I'm sure you can use any type)
~Bacon
~Green Onions (optional, I usually don't have them)


Directions:
Prepare potatoes according to label directions using the least amount of water suggested. I always throw the water in the microwave, much quicker than on the stove! Add enough sour cream to make smooth and creamy, I use ALOT. Shawn doesn't like sour cream but, these are his favorite potatoes! Add cheddar cheese, for 2 cups water and 1 cup potato pearls, I add a couple of handfulls. Stir in cooked bacon. ENJOY!

Recipe from: my sister, Tricia

Summer Spinach, Strawberry & Bacon Salad (the one you've been waiting for, friends!)

Absolutely mouth watering! This has been a hit every single time I’ve made it! You just can’t go wrong with this salad. There are a lot of different recipes for this type of salad floating around and this has combined the best parts of a few of them to come up with the PERFECT spinach salad.


Ingredients:
¼ c. vinegar
½ c. canola oil
1/4 c. chopped onion
2T plus ½ tsp sugar
1 1/2 tsp ground mustard
1 squirt of bottled mustard
1/2 tsp salt
1 1/2 tsp poppy seed
8 c. torn fresh spinach
1 ½ green onions (optional) I never have them so I do without
6 strips bacon, cooked crispy and chopped OR packaged real bacon bits
fresh strawberries, sliced
Sliced mushrooms
Mozzarella cheese
½ c. or more of slivered almonds, caramelized (see below)

Directions:
In a small bowl mix oil, vinegar, onion, sugar, mustard, salt & poppy seed. In a separate large salad bowl place spinach and top with remaining ingredients. Toss with dressing. You probably won’t use all of the dressing, it makes a lot. Just use enough to make the salad moist and yummy. Also, if using packaged bacon bits, quickly fry them in a pan to return moisture and freshness.

Caramelizing almonds: In a saucepan, place almonds with sugar. (always use about 1/4 as much sugar as almonds). Cook and stir over medium heat. DO NOT BURN! When sugar melts and caramelizes, place almonds onto wax paper (aluminum foil works also). Separate and allow to cool. Add to salad.

Recipe from: friend, Renee Vankampen

"Better than Geraldine's Rolls" ROLLS!

These are the best rolls. I've made them multiple times and friends love them. They really are better than Geraldine's (sorry Geraldine!).

Ingredients:
4 1/2 -5 c flour
1 1/2 T regular yeast
½ c butter
1 c milk
½ c sugar
1 tsp salt
3 eggs

Directions:
Combine 2 c. flour w/ yeast. In another container melt butter + add milk. Microwave until warm. Add sugar & salt to milk. Add that to flour. Stir and add eggs. Stir. Add rest of flour. Knead dough. Turn oven to 325 degrees and set timer for 4 minutes. Turn oven off when timer goes off. Cover dough, place in warm oven and let rise a couple of hours until doubled.

If making crescent rolls, divide dough in half and roll each into a circle. Out of each half you should get 12 rolls. Cut into triangles & roll (crescent rolls) OR shape as you wish, there are a lot of fun things you can do. Melt about 1/4 cup butter (what you don't use now, you will use after baking.) With a basting brush, brush formed rolls generouslys with butter, before they rise. Turn oven onto 325 for 4 minutes again, then turn off and place rolls, covered, in warm oven. Let rise until doubled (45 min. tops), but don't let them overrise.

Bake at 350 for 10 minutes. Remove from oven and baste generously with remaining butter.

Zucchini Pasta - Healthy and DELICIOUS!!

This is my new favorite recipe. It's a "Healthy Cooking" recipe. I made it two days in a row last week and I'm making it again today. YUM! You'd never know the noodles are whole wheat and the taste of this rich and creamy dish will have you convinced it's not lower in fat, but it is! Quick and easy to make too!


Ingredients:
~ 8 oz uncooked whole wheat linguine
~ 4 cups coarsely shredded zucchini (about 3 medium)
~ 4 tsp. olive oil
~ 2 garlic cloves, minced
~ 1/2 cup fat-free plain yogurt
~ 3/4 cup shredded reduced-fat cheddar cheese
~ 3/4 tsp salt
~ 1/4 tsp pepper

Directions:
Cook linguine according to package directions. Pat zucchini dry and saute in oil for 2 minutes. Add garlic; saute 1-2 min. longer or until zucchini is tender. Transfer to a large bowl. Add the yogurt, cheese, salt and pepper. Drain linguine; add to zucchini mixture and toss to coat. Serve with a pinch of cheese on top.

Kids Crave! Twisted PBJ

This is a yummy, healthy twist on PBJ that kids (and adults) will crave! And it's perfectly healthy in every way...whole wheat, real nut butter and fresh fruit, eliminating the sugar and salt rich traditional PBJ.




Ingredients:
~ Whole Wheat Bread (check pkg label and don't let them trick you. The first ingredient needs to be Whole Wheat Flour, nothing bleached or non bleached!)
~ Almond Butter (Pure almonds, from Costco, this is our favorite) OR Healthy Peanut Butter...NOT Jiffy or brands filled with sugar and salt. Nuts should be the only ingredient. It's fantastic!!
~ Fresh fruit, sliced (strawberries, raspberries, blackberries, bananas, plums, peaches...)

Directions:
Make like a PBJ, except instead of sugar filled jelly, top nut butter of your choice with sliced, fresh fruit!! YUM! Our fav is fresh strawberries. You can also drizzle a little pure honey over your fruit and toast your bread if preferred. This makes for a yummy breakfast too.

Recipe from: My sister, Tricia

Enchilada Beef - easy peasy MICROWAVE recipe!!

Dinner in a flash, literally! You microwave everything in this meal. It's done in minutes with no sink full of dirty dishes! Not a fancy dish by any means but quick and definitely a kid pleaser.



Ingredients:
1 lb ground beef or turkey
1 can (15 oz) tomato sauce
1 can (4 oz) chopped green chilies, drained
3-4 T enchilada sauce (any)
2 cups shredded Monterrey jack cheese (I've used cheddar also)
about 1 cup coarsely crushed Frito's corn chips
Additional chips, optional

Directions:
Crumble beef in a microwave-safe dish. Cover and cook on high 4-6 minutes or until beef is no longer pink. Stirring once; drain. Stir in tomato sauce, green chilies and enchilada sauce. Spread half of beef mixture in a 2 qt microwave safe dish; sprinkle with 1 cup cheese. Top with remaining beef mixture. Cover; microwave for 2-3 minutes or until heated through. Sprinkle w/ crushed chips and remaining cheese. Microwave 1 min longer or until cheese is melted. Serve with additional corn chips, if desired.

Simply French Toast...FAST!

This is always a hit at our place. It's great as a last minute meal anytime of the day. This recipe is about the most simplified french toast recipe invented.


Ingredients:
~ Thick sliced white bread (can use any bread, even whole wheat if you'd like)
~ Eggs (about 1 egg per 3 pieces of bread)
~ Cinnamon (as much or little as you like)
~ Milk (About a tablespoon per egg), optional

Directions:
In a shallow dish, beat eggs, add milk and sprinkle in cinnamon. Place one piece of bread in the dish and let sit for about 20 seconds and then flip and let the other side soak. Place on a hot griddle and grill, flipping when grilled side is golden brown. Serve with plenty of butter and syrup.

Tuna Melt...Grown-Up Style!

This is my sister's recipe that we've all come to appreciate. It's quick and simple and very good.



Ingredients:
~ 4 Slices of bread (whole wheat is great!)
~ Spreadable butter
~ Tuna (preferrably pure white Albacore tuna...Costo has it)
~ Mayo (as much as you like to make tuna creamy and moist)
~ Pepper Jack Cheese, sliced (I never have this so I just mix in shredded Colby Jack)
~ Salt & pepper or No Salt Seasoning from Costco

Directions:
In a small bowl, combine tuna and mayo. Season to taste. Generously butter one side of each peice of bread and place buttered side down on a hot griddle or in a hot frying pan. Top with sliced cheese, tuna, and another slice of bread, buttered side out. Grill until both sides are golden brown and cheese is ooey, gooey melted throughout. Serve and enjoy.

Recipe from: Sister, Tricia

Savory Pork Ribs...A MUST TRY!! EASY Crockpot Recipe

Most people think ribs are expensive when the truth is, they're cheaper than ANY meal you make with hamburger meat!! Boneless pork ribs are about $1.99/lb. Hamburger meat runs about the same for poor quality and much more for good quality, and then you have to add ingredients to it to make it a meal. So, ribs really are an inexpensive, hearty, filling and perfectly delicious meal. This is one of Shawn's FAVORITES, if not his absolute favorite!! You really have to try this. Super easy!!!! We make this a couple of Sundays a month and a few weekdays.


Ingredients:
Boneless Pork Ribs (I've used bone-in, whatever you can get), as much as your family will eat

BBQ Sauce: (double if making more than about 2 lbs of meat)
1 cup ketchup
2/3 cup brown sugar
1/2 cup vinegar (any, I use white)
garlic
Mrs. Dash (quite a lot!)

Directions:
Mix all ingredients for sauce, seasoning with a little garlic and plenty, plenty of Mrs. Dash. Place ribs (not frozen) in a large crock pot and drizzle with 1/2 of the sauce. Put remaining sauce in the fridge. Cook on low for 8-10 hours OR high for 4-6 hours until meat is fall-apart tender. Before serving, heat oven on BROIL at about 400 degrees. With tongs or a slotted spoon scoop ribs out of the crock pot, leaving all drippings and sauce behind, and place in a 13x9 dish. Drizzle ribs well with remaining, pre-made BBQ sauce. Broil on center rack (or one just higher) in the oven until sauce boils on the top and caramelizes. Serve immediately. YUMMY!!!

Recipe from: MOM

Plain and Simply Egg Salad Sandwich

Ok, so sometimes I put recipes on here just as a quick and easy reminder of simple throw together meals...and this is definitely one of them. You'll laugh at the simplicity of this, but we love it and it's SO simple to make! Inexpensive too!


Ingredients:
~ Sliced bread (whole wheat is always great)
~ Boiled eggs (as many as you'd like, you need a couple per sandwich)
~ Mayo (as much as you like to make eggs creamy and moist)
~ Salt & Pepper or No Salt Seasoning from Costco
~ Lettuce (optional)

Directions:
I don't like my egg salad sandwich toasted, but I do like the eggs warm right out of the boiling pan and into my sandwich (maybe I'm weird, so you can eat it any way you like!) Shell eggs and rinse. Place in an egg cutter, if you're lucky enough to have one, otherwise just dice the eggs with a knife. Place in a small bowl and coat with mayo. Season to taste. Fill sandwiches, topping with lettuce.

Quick and Delicious Dinner Salad w/ Homemade Dressing

This salad goes with any dinner and I also eat it by itself for lunch. Quick and easy and definitely a crowd pleas er. I have another recipe that friends LOVE, (no, I still haven't posted it yet, I know!) it's quite a bit more work than this one but they're similar in taste.

Ingredients:
(Salad)
1/4 c. slivered almonds (I crush whole if that's all I have)
1 T sugar
1 head lettuce or spinach
1 c. chopped celery
hand full of craisins OR 1 (11 0z) can Mandarin oranges (for a more oriental salad)

(Dressing)
1 tsp salt
2 T vinegar
2 T sugar
3 green onions
1/4 c canola or veg oil
1 T parsley

Directions:
Caramelize almonds by heating them in a small skillet with the sugar until sugar caramelizes onto almonds. Place almonds on a baking sheet or aluminum foil, separate and let cool. (If you're short on time, skip this step and just sprinkle with almonds)

Salad: Tear lettuce or spinach and combine with celery and craisins or oranges.

Dressing: combine all ingredients, drizzle over salad and toss. Sprinkle with caramelized almonds.

Recipe from: a friend of a friend

New York Red Clam Chowder

I made this for my mom with bread bowls and we both LOVED it. I love clams but, New England chowder is just so unhealthy so when I found this recipe, I've been in heaven ever since. I hope you enjoy it as much as we do.


Ingredients:
~ 2 tsp canola oil
~ 1 med onion, finely chopped
~ 2 large yellow boiling potatoes (about 1 lb), peeled and cut int o med-size pieces
~ 2 cups canned chopped tomatoes, with their juices
~ 1 cup dry white wine (I buy white "cooking" wine)
~ 2 cups cold water
~ 1 tsp dried thyme leaves
~ salt and pepper
~ 2 cups chopped clams, with their juices
~ 2 T chopped fresh parsley leaves (I use dried)

Directions:
Heat the oil in a heavy 4 qt saucepan over med-high heat. Add onion and cook, stirring until it begins to often. Stir in the potatoes, tomatoes, wine, water and thyme and season with salt and pepper to taste. Bring to a boil. Reduce the heat to med-low, partially cover saucepan and simmer until potatoes are tender when pierced with a sharp knife, about 20 minutes. Add the clams and cook 10 min. longer. Add parsley and serve. Bread bowls are particularly good with this recipe.

Home-Style Chicken and Veggie Soup

A wholesomely healthy chicken and vegetable soup that's easy to make with whatever veggies you have on hand. I got this recipe from my sister. We've made it numerous times over the past couple of years. It's one of my fav healthy soups. Don't forget to make bread bowls with this (recipe posted earlier)! (I'm eating it as I'm typing and it's YUM!)


Ingredients:
~1 tsp EVOO
~1/2 lb boneless, skinless chicken breast, cut into 1-inch pieces
~Salt
~1 medium-size onion, finely chopped
~2 carrots, trimmed and chopped
~1 zucchini, trimmed and diced
~1 large yellow boiling potato (about 1/2 lb)
~2 cups canned chopped tomatoes, with their juices
~4 cups chicken broth
~Pepper
~1/4 cup fresh parsley leaves (optional)

Directions:
Heat the oil in a heavy 4 qt sauce pan over med-high heat. Add chicken, season w/ salt to taste, and cook, stirring until all pieces have turned white and are beginning to brown, about 5 minutes. Remove chicken with a slotted spoon and place in a small bowl.

Add the onion, carrots, celery, fennel and zucchini to the pan and cook, stirring until the veggies begin to soften.

Stir in the chicken pieces, potato, tomatoes and broth and bring to a boil. Partially cover the saucepan, reduce the heat to med-low, and simmer until the potato is tender and the chicken cooked through, about 30 minutes. Season with salt and pepper to taste. Stir in the parsley, and serve.

Recipe from: my sister, Tricia

Granny's Chicken Noodle over potatoes

This is a home-made chicken noodle soup served over mashed potatoes. Sound odd? You gotta try it! Granny really has something going with this recipe. It's VERY simple and VERY delicious. I know this has been made by every grandchild from Shawn's parents fam and is enjoyed everytime. This is great with homemade rolls or bread for dipping.



Ingredients:
• Chicken or Turkey (cooked & shredded)
• Fill pan with amount you want with either chicken broth or water and chicken boulion
• Carrots
• Celery
• Onion
• Salt
• Pepper


Directions:
Simmer for 1 ½ hours.
------------------------
Noodles:
• 2 c. flour
• 2 eggs
• ¼ cup milk

Add more flour if needed to make not sticky. Roll out to a little thinner than ¼ inch, cut into 1/4" x 1 1/2" inch strips. Drop in simmering soup. Cook for 10-15 min. Take out some broth, add flour to thicken and return broth to soup. Serve over mashed potatoes.

(The bread in the pic is my homemade bread bowl recipe that I let rise too long so they turned out a little flat...perfect for slicing, buttering and dipping!)

Recipe from: GRANNY (Shawn's mom's mom)

Hot Chocolate Volcano Cakes

This is a delicious ooey, gooey chocolate fudgy dessert that Shawn loves!! I only have three ramekins and that leaves a ton of extra batter so I put the remaining batter into a greased pie dish and bake until most of it is set and a toothpick comes out clean but, the center is soft and gooey. it's like delicious molten, fudgy brownies...YUM!



Ingredients:
3/4 cups flour
2/3 cups unsweetend cocoa
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unstalted butter, softened (I use salted butter and omit the salt)
2/3 cup granulated sugar
2/3 cup packed brown sugar
1 cup egg substitute (less fattening) or 4 eggs
1 1/2 teaspoon vanilla extract
4 oz semi-sweet baking chocolate squares, finely chopped
2 T powdered sugar
Ice Cream, vanilla or oreo cookie

Directions:
Mix together flour, cocoa, baking powder and salt.

Place butter in a large bowl and beat with a mixer at medium speed 1 minute. Add granulated and brown sugars, beating until well blended (about 5 minutes). Add egg substitute and vanilla, beating until well blended. Fold in flour mixture in to sugar mixture; fold in chocolate. divide batter evenly among 10 (4 oz.) ramekins (will be thick); arrange ramekins on a jelly-roll pan. Cover and refrigerate 4 hours or up to 2 days.
(If making in a pie dish as I mentioned at the beginning, you can bake immediately)

Preheat oven 350 degrees. Let ramekins stand at room temperature 10 minutes. Uncover and bake at 350 degrees for 21 minutes or until cakes are puffy and slightly crusty on top. Sprinkle evenly with powdered sugar; serve immediately with ice cream on the side.

Mom's Crunchy Pudding Cake (Nevada's "better than sex cake")

We all know the deliciously moist, ooey, gooey chocolatey cake known as "better than sex cake" here in Idaho; but what we may not know is that Nevada has their very own dessert with this same label but, much, much different! I told my sister I was making Idaho's version of the cake and she said, "MMMM" and began describing it when I stopped her, wondering what the heck she was talking about. It turns out it's a recipe my mom has been making for years! Well, here it is - Nevada's Better Than Sex Dessert! And if you thought our cake was good, you've gotta try this one!! (I'll post Idaho's version soon)


Ingredients & Directions:

1. Mix 1 1/2 cups softened butter or margarine, 1 1/2 cups flour and 1 cup finely chopped walnuts until firm. Spread in the bottom of a 13x9 (smaller pan if you want a thicker dessert)bake 25 minutes in a preheated oven at 350 degrees. Let cool COMPLETELY. This will take a couple of hours! When pretty cool, you can move to the fridge to speed up process.

2. With a handmixer, mix together 1 8oz package cream cheese, 1 cup powdered sugar and 1 9oz tub of coolwhip until smooth (will be thick). Spread over cooled crust.

3. Mix 1 small package of each vanilla and chocolate instant pudding with 2 1/2 cups milk. Beat 1 minute. Spread over coolwhip layer.

4. Spread the remaining cool whip on top and sprinkle with grated chocolate or walnuts. ENJOY!!

Recipe from: MOM

Grilled Breast of Chicken Marsala - CLEAN EATING

This is a Clean Eating mag recipe...HEALTHY! You serve this over a bed of delicious baby carrots opposed to the traditional bed of rice but, I LOVE this recipe. It doesn't even seem like you're missing something! We made rice on the side the first time just in case and we didn't even end up eatin it. If you're in the mood for wholesomely healthy...this is a winner!

INSTRUCTIONS:
• 2 tsp ground fennel seeds
• 1 tsp sea salt
• ½ tsp freshly ground black pepper
• ½ tsp red pepper flakes
• 4 6-oz boneless, skinless chicken breasts
• 16 small carrots, peeled
• 3½ cups marsala or low-sodium chicken broth
• 8 pieces dried porcini mushrooms
• 2 shallots, thinly sliced
• 4 cloves garlic, smashed
• Vegetable oil cooking spray
• 4 tbsp nonfat yogurt
• 4 sprigs fresh rosemary

Directions:
Mix fennel seeds, salt, pepper and red pepper flakes in a bowl. Sprinkle spice mixture over chicken and set aside.
Boil carrots until desired tenderness and remove; dry on a paper towel and set aside.
Bring marsala to a low boil in a small saucepan over medium heat. Add mushrooms, shallots and garlic. Season
with more salt and pepper. Simmer until sauce reduces, about 20 minutes. Discard garlic and set sauce aside.
Coat grill with cooking spray and grill chicken for 4 to 6 minutes on each side or until cooked through. Grill
carrots for about 5 minutes, rotating until charred.
Return sauce to stove; bring to a simmer, remove from heat and whisk in yogurt. Divide carrots among 4 plates
and top each with chicken, sauce and a sprig of rosemary.
Serves 4

Blackeyed Peas and Brown Rice - CLEAN EATING

his is a very healthy Clean Eating mag recipe. It is wholesomely healthy, packed full of veggies, nutrients and fiber, but also delicious. I love this, topped with my home-canned mandarin or sweet and sour sauce.

INGREDIENTS:
• 4 cups cooked, cold, long-grain brown rice
• 1¼ cups water
• 1 onion, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• ¼ tsp freshly ground pepper
• 3 cups cooked black-eyed peas
• 1 butternut squash, about 1lb, peeled, seeded and cut into cubes
• 1 red bell pepper, stemmed, seeded and finely chopped
• ½ tsp hot pepper sauce

Directions:
Put rice in a large bowl. Gently separate the grains and break apart any lumps. In a large frying pan, bring the
water, onion, celery, garlic and pepper to a boil, stirring frequently. Add the black-eyed peas and squash and
return to a boil, again stirring frequently. Reduce to low, cover and simmer, stirring occasionally, until the peas
and squash are tender and most of the water has evaporated, about 20 minutes. Add the rice, bell pepper and
hot pepper sauce. Simmer, stirring and tossing frequently until heated through, about 5 minutes. To serve, transfer
to a bowl.
Serves 6

Broccoli, Ham, and Cheese Soup - CROCKPOT RECIPE

It's a cinch to get kids to eat their broccoli with this rich cheese soup. You should try this in my home-made bread bowls (recipe recently posted). This is a delicious comfort food that will have you sitting in front of the window on a cold winter day wishing winter would never end (imagine that)!


Ingredients:
5 large russet potatoes, peeled and diced
4 garlic cloves, pressed (I substitute with powdered instead)
1 medium onion, chopped
2 (14 oz.) cans chicken broth
2 cups diced cooked ham
1 1/2 cups broccoli florets
1/2 tsp salt
3/4 tsp pepper
2 cups whipping cream or half and half
2 cups shredded sharp cheddar cheese
Toppings: sour cream, shredded cheddar cheese

Directions:
Combine first 8 ingredients in a 5-quart slow cooker. Cover and cook on LOW 8 hours or until potatoes are tender. Process half of soup mixture in a food processor until smooth. Gradually stir potato puree, whipping cream, and 2 cups cheese into remaining soup mixture. Cover and cook on LOW 30 more minutes or until thoroughly heated. Serve with desired toppings. Makes 12 cups.

Recipe from: my sister, TRICIA

Bread Bowls

I love making all different types of soup in the wintertime. I've made soup for the past two days in a row and what better way to enjoy them than in soft, delicious home-made bread bowls?! You will LOVE, LOVE the soft, light texture of these and, if you're used to baking breads, these are very quick and simple. I consider this a MUST with my creamy soups and kids will eat ANYTHING if it comes in a cool bread bowl!




Just finished rising and ready to pop in the oven...

...just coming out of the oven, removed to a wire rack and swept with butter...MMMM - smells so good!



INGREDIENTS
1 1/2 T active dry yeast
1 cup warm water (110 degrees to 115 degrees)
1 cup warm milk (110 to 115 degrees F)
1/2 cup shortening
1/2 cup sugar
2 eggs
2 teaspoons salt
6 cups all-purpose flour
Cornmeal

DIRECTIONS
In a mixing bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, eggs, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into eight pieces; shape each into a ball. Grease two baking sheets and sprinkle with cornmeal. Place four balls 3 in. apart on each prepared pan. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
For bread bowls, cut a thin slice off the top of bread. Hollow out bottom half, leaving a 1/4-in. shell (discard removed bread or save for another use). Fill with chili, chowder or stew. ENJOY!

"Baked" Potato Soup - CROCKPOT RECIPE!

This recipe is SOO delicious! It's a down-home comfort version of a loaded twice baked potato - warm and creamy, just the way potato soup should be! My sister found this recipe and it has spread through our family like wildfire. Very simple with ingredients you usually always have on hand (except maybe cream/half and half). I make home-made crescent rolls with this recipe to finish off the meal just perfectly. I'll post the delicious, flaky, perfect crescent roll recipe soon!


Ingredients:
6 large russet potatoes, peeled and cut in to 1/2-inch cubes (about 3 3/4 lbs.)
1 large onion, chopped (about 1 1/2 cups)
3 (14 oz) cans chicken broth with roasted garlic (I've used regular chick broth and added garlic)
1/4 cup butter
2 1/2 tsp salt
1 1/4 tsp pepper
1 cup whipping cream or half-and-half
1 cup (4 oz) sharp cheddar cheese, shredded
3 T chopped fresh chives
1 (8 oz) container sour cream (optional)
4 bacon slices, cooked and crumbled
shredded cheddar cheese

Directions:
combine first 6 ingredients in a 5-quart slow cooker. Cover and cook on HIGH 4 hours or on LOW 8 hours or until potato is tender. Mash mixture until potatoes are coarsely chopped and soup is slightly thickened; stir in cream, cheese and chives. Top with sour cream, if desired, and sprinkle with bacon and cheddar cheese before serving.

Recipe from: my sister, TRICIA