8 tbs. canola oil
1 diced onion
4-6 minced garlic cloves (I use the jar of garlic)
2 - 14oz. cans of diced tomatoes
8 cups chicken stock
1 8oz. bag of My Nana's Tortilla Strips (found in deli or chips aisle)
3/4 tbsp. ground cumin
1/2 tbs. chili powder
4 bay leaves
14oz. can of corn
4 chicken breast cooked/shredded (I cook mine in the crock pot)
Using a 6-8 qt. soup pot, preheat canola oil. Lightly sauté onions and minced garlic in oil.
Add canned tomatoes w/ juice and chicken stock to the onions and garlic, gently stir.
Add cumin, chili powder and bay leaves, bring to boil.
Reduce heat to a simmer. Add corn and shredded chicken.
Simmer for an additional 15 min.
Serve in bowl, garnish and sprinkle with My Nana's Tortilla Strips on top.
Optional garnishes: cilantro, diced avocado, grated cheese, sour cream. Enjoy!
Thursday, June 26, 2008
Apple Pork Chops
You will need 2-6 pork chops depending on how many people you are cooking for.
(I have tried bone-in and boneless and prefer bone-in because they are more tender and have more flavor).
2-3 cans of apple pie filling
Stuffing or bread crumbs (which ever you prefer)
Preset oven to 350
Layer the baking pan with 2-3 cans of apple pie filling depending on how many you are making (obviously the more pork chops the more apple pie filling you will use) and just spread the filling over the bottom of the pan.
Brown the pork chops on the stove in a frying pan. Don’t cook all the way, just brown them a little.
Place the browned pork chops on top of the apple pie filling.
Put stuffing or bread crumbs on top of the pork chops.
Place in oven and bake for 40 min–60 min depending on how many pork chops you are cooking.
2-3 cans of apple pie filling
Stuffing or bread crumbs (which ever you prefer)
Preset oven to 350
Layer the baking pan with 2-3 cans of apple pie filling depending on how many you are making (obviously the more pork chops the more apple pie filling you will use) and just spread the filling over the bottom of the pan.
Brown the pork chops on the stove in a frying pan. Don’t cook all the way, just brown them a little.
Place the browned pork chops on top of the apple pie filling.
Put stuffing or bread crumbs on top of the pork chops.
Place in oven and bake for 40 min–60 min depending on how many pork chops you are cooking.
Tuesday, June 10, 2008
No Bake cookies
You've probably all made these ... just another idea for summer treats when you don't want to turn on the oven! They do have peanut butter--sorry Hailey. :(
2 C white sugar
1/4 C unsweetened cocoa powder
1/2 C milk
1/2 C margarine
1 t vanilla
1 pinch salt
1/2 C peanut butter
3 C quick cooking oats
In a large saucepan over medium heat, combine sugar, cocoa, milk, and margarine. Bring to a boil, stirring occasionally. Boil for one minute. Remove from heat and stir in vanilla, salt, peanut butter, and oats.
Drop by rounded spoonfuls onto waxed paper. Allow to cool for 1 hour. Store in an airtight container.
2 C white sugar
1/4 C unsweetened cocoa powder
1/2 C milk
1/2 C margarine
1 t vanilla
1 pinch salt
1/2 C peanut butter
3 C quick cooking oats
In a large saucepan over medium heat, combine sugar, cocoa, milk, and margarine. Bring to a boil, stirring occasionally. Boil for one minute. Remove from heat and stir in vanilla, salt, peanut butter, and oats.
Drop by rounded spoonfuls onto waxed paper. Allow to cool for 1 hour. Store in an airtight container.
Teriaki Ranch Chicken
I thought this chicken was sooo yummy. It does take a little time though, so for me it's going to be more of a company/special dinner recipe.
2 T vegetable oil
4-6 boneless, skinless chicken breast halves (flatten w/meat mallet if desired)
flour
1/2 cup teriyaki basting sauce
1/2 cup Ranch salad dressing
1 cup shredded cheddar cheese
3 green onions, chopped (optional)
1/2 lb. bacon, cooked and crumbled
Pour flour (1 cup?) into a ziplock bag or a bowl. Press each piece of chicken in flour, then shake off excess. In a large skillet over medium high heat, brown chicken breasts in oil for 4-5 min on each side.
Place browned chicken breasts in a 9X13 baking dish. Brush with teriyaki sauce, then spoon on the Ranch. Sprinkle with cheese, green onions, and bacon bits.
Cover with foil and bake at 350 for 25-35 minutes, removing foil for last 10 minutes of baking time.
2 T vegetable oil
4-6 boneless, skinless chicken breast halves (flatten w/meat mallet if desired)
flour
1/2 cup teriyaki basting sauce
1/2 cup Ranch salad dressing
1 cup shredded cheddar cheese
3 green onions, chopped (optional)
1/2 lb. bacon, cooked and crumbled
Pour flour (1 cup?) into a ziplock bag or a bowl. Press each piece of chicken in flour, then shake off excess. In a large skillet over medium high heat, brown chicken breasts in oil for 4-5 min on each side.
Place browned chicken breasts in a 9X13 baking dish. Brush with teriyaki sauce, then spoon on the Ranch. Sprinkle with cheese, green onions, and bacon bits.
Cover with foil and bake at 350 for 25-35 minutes, removing foil for last 10 minutes of baking time.
Sunday, June 8, 2008
S’more Cupcakes
Bake chocolate cupcakes and frost with marshmallow frosting and garnish with graham cracker crumbs.
The frosting recipes makes enough for 12 cupcakes. I think it could be stretched!
The frosting recipes makes enough for 12 cupcakes. I think it could be stretched!
Marshmallow Frosting:
2 large egg whites, 1 cup sugar, 6 Tbsp water, 1 Tbsp light corn syrup, ½ tsp cream of tartar, pinch salt, 1 cup miniature marshmallows, 1 tsp vanilla extract
In a large, clean heatproof bowl, combine the egg whites, sugar, water, cornsyrup, cream of tartar and salt. Set the bowl over (but not touching)simmering water in a saucepan and heat the mixture, whisking constantly,until the sugar has dissolved and the mixture is very warm to the touch(about 160 degrees), about 2 minutes. Remove the bowl from the saucepan.Using an electric mixer on medium-high speed, beat the mixture until it isvery warm and soft (but not dry) peaks form, about 2 minutes. Reduce themixer to low and add the marshmallows and vanilla. Continue beating untilthe marshmallows are melted and the frosting is completely smooth, about 2 minutes more. Use right away. Make 5 cups.
Sunday, June 1, 2008
Dark Chocolate Peanut Butter Cake
This cake is RICH and super yummy. I use the PB frosting to go between the cake layers, and thee dark chocolate frosting to go on the outside. Goes great with homemade vanilla ice cream to balance it out!
Dark Chocolate Cake:
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1/3 cup vegetable oil
1 1/2 teaspoons baking soda
1 1/2 cups hot water
1 3/4 cups all purpose flour
2 large eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Place sugar, cocoa, and salt in large bowl. Pour in oil (do not mix). Place baking soda in medium bowl; stir in 1 1/2 cups hot water (mixture will bubble up). Add baking soda mixture to cocoa mixture and, using electric mixer, beat until cool, about 1 minute. Beat in flour, then eggs and vanilla. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
Peanut Butter Frosting:
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Dark Chocolate Frosting:
2 2/3 cups Powdered Sugar
3/4 cup unsweetened cocoa
6 tablespoons Butter
1 tablespoon milk -- more if needed
1 teaspoon vanilla
Combine powdered sugar and cocoa in bowl. Cream butter with 1/2 cup of the cocoa mixture in another bowl. Alternately add remaining cocoa mixture and milk; beat to spreading consistency. Stir in vanilla.
~Bethany S.
Dark Chocolate Cake:
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
3/4 teaspoon salt
1/3 cup vegetable oil
1 1/2 teaspoons baking soda
1 1/2 cups hot water
1 3/4 cups all purpose flour
2 large eggs
1 1/2 teaspoons vanilla extract
Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Place sugar, cocoa, and salt in large bowl. Pour in oil (do not mix). Place baking soda in medium bowl; stir in 1 1/2 cups hot water (mixture will bubble up). Add baking soda mixture to cocoa mixture and, using electric mixer, beat until cool, about 1 minute. Beat in flour, then eggs and vanilla. Transfer batter to prepared pan.
Bake cake until tester inserted into center comes out clean, about 25 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
Peanut Butter Frosting:
1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners' sugar
Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes for it to get good and fluffy.
Dark Chocolate Frosting:
2 2/3 cups Powdered Sugar
3/4 cup unsweetened cocoa
6 tablespoons Butter
1 tablespoon milk -- more if needed
1 teaspoon vanilla
Combine powdered sugar and cocoa in bowl. Cream butter with 1/2 cup of the cocoa mixture in another bowl. Alternately add remaining cocoa mixture and milk; beat to spreading consistency. Stir in vanilla.
~Bethany S.
Jello Cottage Cheese Salad
Whats a Mormon recipe blog without Jello Salad? :p I never ate this stuff because I thought it looked (and sounded) gross...until I was pregnant with Evie, then I ate it every single week because its soooooo good! Perfect for summer!
Orange Jello Cottage Cheese Salad
1 container Cool Whip, 8oz
1 container cottage cheese, 12oz
1 small box orange flavored jello, 3oz
1 can mandarin oranges, 11oz, drained
1/2 cup chopped pecans (optional for some, necessary for me!)
1 cup mini marshmallows (optional)
Scoop cool whip into your serving bowl, gently fold in cottage cheese, dry jello powder, nuts, and mini mallows. For best consistency, refrigerate for an hour before serving.
Variations:
Strawberry- use sliced strawberries and strawberry jello (salad will be pink!)
Pineapple- use crushed pineapple, drained and pina colada jello (salad will be white!)
~ Bethany S.
Orange Jello Cottage Cheese Salad
1 container Cool Whip, 8oz
1 container cottage cheese, 12oz
1 small box orange flavored jello, 3oz
1 can mandarin oranges, 11oz, drained
1/2 cup chopped pecans (optional for some, necessary for me!)
1 cup mini marshmallows (optional)
Scoop cool whip into your serving bowl, gently fold in cottage cheese, dry jello powder, nuts, and mini mallows. For best consistency, refrigerate for an hour before serving.
Variations:
Strawberry- use sliced strawberries and strawberry jello (salad will be pink!)
Pineapple- use crushed pineapple, drained and pina colada jello (salad will be white!)
~ Bethany S.
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