new favorite recipe

This dip is SO tasty. I don't know if Captain Rodney's is available everywhere, I'm sure online someplace. I had this at Chris' work party and we all LOVED it. I being new to the area, am probably the last to try it but if you havent had it...you need to make it right away.

1/2 cup mayonnaise

1 cup shredded sharp cheddar

1 8 oz cream cheese, softened

3 scallions, chopped

6 Ritz crackers, crushed

8 slices bacon, cooked crisp and crumbled

1/2 cup Captain Rodney's Boucan Glaze

Mix the first 4 ingredients and place in a greased small casserole dish.

Top with crackers and bake at 350 for 15 minutes

Remove from oven and top with bacon and glaze, put in oven for a minute or

two more. Serve with Fritos scoops and/or crackers.

paninis

I have been wanting a panini press for a while now, and I finally got one...
here is a yummy sandwich we made today

ciabatta bread
spinach leaves
honey
brie
pears, or apples peeled and thinly sliced
olive oil (brush bread with this)
I added a teeny bit on a grainy mustard
assemble and grill!

we also made a basic mozzarella, tomato, basil, and balsamic vinegar one and it was also tasty. Those are some of my favorite items, good alone, with pasta, or on a sandwich

and my kids just had ham and cheese w/ lettuce, cucumbers, etc.

if you do not have a panini maker, don't wait as long as I did. They are fabulous!!

anyone else have some good recipes???

recipes

French Hot Chocolate

1/3 c. semi sweet chocolate pieces

1/4 c. light corn syrup

3 Tbsp. water

melt the above in a saucepan until smooth, then add 1/2 t. vanilla and let cool for about 30 mins

Place 1 c. whipping cream into bowl and beat, slowly adding cooled chocolate mixture. beat until peaks form. let this cool in fridge for about 30 minutes.

Add 1/2 c. chocolate cream to 1 cup of warmed 2% milk and stir.

Doris Abel's Brownies

Mix:

1 1/2 c. flour

1 tsp baking powder

1 tsp salt

2/3 c. cocoa

2 cups sugar

Add:

2/3 c. oil

4 eggs

1 cup nuts if desired

top with chocolate chips, reeses, andes mints, heath bars, etc. (optional)

Bake in greased 9X13 pan at 350 for 30 minutes

Toscana Soup

2 3/4 cans chicken broth

1/4 c. heavy cream

1/2 lbs link italian sausage sliced or cooked and crumbled

4-6 cups red potatoes

4 c. chopped Kale

1/4-1/2 tsp. salt

1/4 t. crushed red pepper flakes (or more if you like it SPICY!)

Hershey's mint Brownies

Anna got these out of our ward cookbook and has made them quite a few times. You should too, they are good. Freeze these after baking too and if they will not be eaten right away.

HERSHEY'S DOUBLE CHOCOLATE MINTBROWNIES

1 c. flour

1 c. sugar

1/2 c. butter, softened

4 eggs

6 oz. can Hershey's syrup
MINTY CREAM LAYER:
2 c. confectioner's sugar

1/2 c. butter, softened

1 tbsp. water

1/2 tsp. mint extract

3 drops green food coloring

Heat oven to 350 degrees. Grease 13 x 9 inch pan. In large mixer bowl, beat flour, sugar, butter, eggs and syrup until smooth. Pour into pan and bake 25-30 minutes. Top may still appear wet. Cool completely in pan. Spread mint cream layer on cake and chill. Pour chocolate topping over dessert; cover and chill.
Chocolate topping: In small micro proof bowl melt 6 tablespoons butter, 1 cup morsels (mint, milk, semisweet) at medium 50% for 1 - 1 1/2 minutes or just until chips are melted and mixture is smooth when stirred.

pink lemonade cupcakes

1

we made these tasty cupcakes the other day, got it from recipezaar. I added a little more concentrate to the frosting recipe so it was not so thick so I could pipe it. and they are really yummy when frozen. It makes 10.


½ c. sugar
pinch salt
1/2 t. baking powder
1/4 t. baking soda

1 c. flour
¼ c. oil
2 egg whites
1/3 c. pink lemonade concentrate
¼ c. buttermilk
red food coloring

combine dry ingredients
whisk wet together then add alternately
20-25 min 350

frosting
3c. + 3T confec sugar
1 stick unsalted butter at room temp
1/8 t. salt
2 T pink lemonade concentratered food coloring

here is Anna's Strawberry Shortcake (from our beloved Williams Sonoma cookbooks) and her real whipped cream. She is planning to move to NYC when she is older and open a little bakery/pastry shop TODAY (it may change to a lawyer, fashion designer, famous person). a mother's right to brag on her child, annoying...one on my huge list of pet peeves... however, she is pretty spectacular.

okay, most blogs can be braggy-ish, here I am talking about myself and my kids and what we do, all about ME! but you know those types of mothers. Their child is the best at EVERYTHING.
I know I am proud and pleased with my kids lots of times, and other times ARGH I could just pull my hair out.
whatever, Anna is the greatest eleven year old I hang out with on a regular basis.

We have had this book for 3-4 years and now have ordered ALL the Williams sonoma kids cookbooks. They are fabulous, and love that my kids can bake things from other than a cake mix or bisquick. I couldn't cook when I went to college I do not think I ever cared to learn but I love to bake and these books are great for adults too. and they have the best frosting recipes EVER. when my baby is not screaming I will post it

pigs in the trees

I first found this recipe before I even had Emma in a Land O LAkes cookbook, which is great, they make butter so of course you wouldn't expect anything less. I hadn't made it for a while but did last night and my kids Loved it, and I could even make a version for Sam with rice noodles and no cheese.

It is very easy...

Fry about 6-8 slices of bacon (we prefer Hormel Black Label) and then cut them up, reserve about 2 Tbsp of the fat in the pan.
Sautee 1 lg head of broccoli into florets and 2-3 garlic cloves (pressed) until tender.
Add 8 0z. cooked pasta...rotini, penne, whatever you want
then some grated mozzerella and the bacon and stir on low heat until the cheese is melted and well distributed. Add some salt & pepper a little parmesan cheese, maybe a bit of olive oil if you want.

King Cake

1/2 cup warm water
2 pkg. yeast
1/2 c. plus 1 tsp sugar
3 1/2 to 4 1/2 cups flour
2 tsp salt
1 tsp nutmeg
1 tsp lemon zest
1/2 c warm milk
5 egg yolks, slightly beaten
1 stick butter at room temp sliced
1 tsp. cinnamon

1 beaten egg mixed with 1 Tbsp milk

Place the yeast and sugar into the warm water, let set for three minutes. Then mix it together and let set for ten minutes until all bubbly.
Sift 3 1/2 cups flour, sugar, salt, and nutmeg into a large bowl. Stir in the lemon zest. Stir the yolks into the flour mixture with a wooden spoon. Slowly combine the yeast mixture into the flour mixture. Beat in a mixer or food processor for two minutes, adding the butter one slice at a time until it forms a soft ball.
Knead the dough, adding one Tbsp of flour at a time ( I used all the flour plus some more) until no longer sticky. Then knead by hand for ten minutes. Butter the bowl and dough and let set for 1 1/2 hours covered.
Sprinkle the top of the dough with the cinnamon before you punch it down, then knead it to work the cinnamon throughout the dough. Make two "snakes" out of the dough and twist them together and then form into a circle. Set aside for 45 minutes.
Brush with the egg wash and bake at 375 for 25-35 minutes.

For the icing combine 3 c. confectioners sugar with a scant 1/4 c. lemon juice and if needs be a bit of milk till good consistency. Sprinkle with colored sugars.

recipe

3 c. flour
2 pkg yeast
1 tsp salt
2 T sugar
1/4 c dry milk
1 1/4 c warm water
1 large egg, beaten
8 T melted butter
2 T butter flavored crisco

mix 2 c flour and next four ingredients in one bowl. In another bowl mix the egg and water. Make a well in the flour mixture then pour in the water/egg. Mix with a spoon 150 strokes, scraping the sides of the bowl as needed. Add 4 t. of melted butter and combine well. Add the remaining 1 c of flour 1/3 c at a time. Cover and sit for 1 hour. Punch dough down (it is very sticky!) I got some extra flour to mix in as needed. Make 12 balls, and place in a greased (with the crisco) pan. the recipe called for placing them in muffin tins, which I had doubled the recipe and did half that way, they don't get as fluffy and the bottom is a bit crusty. We preferred the pan method. Anyway set them coverd for 30 minutes and then bake at 400 for 16-20 minutes. brush with the melted butter when you remove them.

RECIPES

here are the recipes for you Penny:

PUMPKIN COOKIES
1/2 c shortening
1 c. sugar
2 eggs
cream that together, then add:
1 c. pumpkin
1 t. baking powder
1 t. salt
2 1/2 t. nutmeg
1/2 t. ginger
2 c. flour
Bake at 350 for 15 minutes

icing:2 c. confectioners sugar, 2 T lemon juice, a little milk
frosting: 4 T. softened butter, 3 c. confec sugar, 2 T. lemon juice, 4-5 T. milk

SUGAR COOKIES

1 c. butter, softened
1 8 oz cream cheese, softened
1 1/2 c. sugar
1 egg
1 t. vanilla
1/2 t. almond extract
3 1/2 c. flour
1 t. baking powder

Combine butter, cream cheese, then add sugar and beat until fluffy. Add the egg, vanilla, & extracts. Combine flour & baking powder then add to the butter mixture. Divide dough in half, wrap and chill for 1 1/2 hours. Roll out into 1/8 thick & cut with cookie cutters. Bake on parchment lined cookie sheet at 375 for 8-10 minutes.

SPINACH SALAD
(i know you don't eat meat, cut I am sure there is a substitute for the bacon fat)
1/2 lb bacon, cooked & crumbled
2 T reserved bacon fat
3 T balsalmic vinegar
1/2 lb spinach leaves
salt & pepper
2 hard boiled eggs
10 cherry tomatoes

add vinegar to bacon fat for dressing

BLACK BEAN and CORN SALSA
2 cans black beans, drained & rinsed
2 T. fresh chopped cilantro
1 can corn, drained
7-9 plum tomatoes, chopped
1 bunch chopped scallions
1/2 green pepper, minced finely
dressing:
3 T apple cider vinegar
2 t sugar
1 pkg zesty Italian seasoning

chill covered for 2 hours


PUMPKIN PIE DIP
1 8oz cream cheese, softened
2 c. confectioners sugar
1 (15oz) can pumpkin pie filling
1 t. cinnamon
1/2 t ginger

serve with gingersnaps, apples, & pears

here's one for John & the crockpot
CHILI
1 lb ground beef
1 onion, chopped
1 can stewed tomatoes
1 can kindney beans, drained
2 cans tomato juice ( or sauce for thicker chili)
1 can chili beans
4 + T chili powder
dash cinnamon
dash worchestershire
1 T. sugar
salt & pepper

CHOCOLATE CHIP POUND CAKE
1 yellow cake mix
1 sm instant chocolate pudding mix
1/2 c oil
1/2 c water
8 oz sour cream
3 eggs
6 oz milk chocolate chips

Mix oil, water, sour cream, & eggs. Then add cake mix & pudding mix about 2 minutes with electric mixer. Fold in chocolate chips. Bake at 350 for 1 hour in a buttered & floured bundt or tube pan.

POTATO SOup
1/2 cup finely chopped onion
3 T. butter
1/4 c. flour
4 potatoes, peeled & diced
1 c. water
2 chicken bullion cubes or broth (1 c)
3 c. milk
4 oz cream cheese
salt & pepper

melt butter, add flour and combine. Add in onion, potatoes, milk & broth. Cook until potatoes are tender. Add in cream cheese until melted. Serve with a pat of butter, sprinkle of paprika and some scallions

KEY LIME PIE
1 1/3 c heavy cream
1 1/2 c sweetened coconut
4 lg egg yolks
1 14 oz sweetened condensed milk
1/2 c lime juice


Mix cream with 1 c coconut in saucepan. Bring to a boil on med low heat stirring constantly until reduced by half. Set aside.
Beat egg yolks until thick and pale with electric mixer (about 4 minutes) on low speed add milk, 1/2 of lime juice, and then rest of juice. Spread coconut cream on graham cracker pie crust, then lime filling. bake 12 minutes at 350. Freeze for 1 hour

crust
1 2/3 c graham cracker crumbs
1/4 c sugar
1/4 c + 2 T melted butter
place in 9 inch pie plate, bake for 7-9 minutes at 350

BIRGID"S GINGERBREAD
1 c honey
1 stick butter
1/2 c sugar
melt above in saucepan, cool
then add
3 t. baking powder
1 t cinnamon
1 t cloves
3-4 cups flour

Blend until sough is clay like. Roll out and cut bake 350 for 8-10 minutes

PICO de GALLO
1 lb tomatoes, seeded & chopped
1 c. chopped fresh cilantro
1 small white onion, chopped
1 jalapeno, seeded & chopped
kosher salt
lime juice

PIZZA CRUST
1 1/2 c warm water
1 T sugar
1 1/2 t salt
1 T shortening
1 pkg yeast

combine above, then add 4 c flour, one at a time. Cover in a bowl for 10 minutes. Lightly knead and roll into a greased cookie sheet. Bake 5 minutes at 400, then add toppings and bake until lightly browned.

CHICKEN FAJITAS (for the crockpot) or use as a marinade and grill
juice of 6 limes, or about 1/2 c +
4 chopped scallions
6 cloves of garlic (put through a press)
1/4 c. + 2 T chopped cilantro
1/4 c. vegetable oil
1 t. crushed red pepper flakes

this on about 4 chicken breasts (sometiems I put them in frozen) cook all day and then about an hour before serving shred up the meat, put back in with peppers, onions, tomatoes for another hour. then serve.

GRILLED BACON & TOMATO SANDWICHES
8 1/2 inch slices of french bread
1/4 c butter
8 slices provolone
3 plum tomatoes, sliced
fresh basil
12 cooked bacon slices
assemble and cook on your griddle

JEWISH APPLE CAKE
3 c flour
2 1/2 c sugar
3 t baking powder
1/2 t salt
4 eggs
1 c oil
1/3 c orange juice concentrate
2 1/2 t vanilla
4 apples, peeled & diced

Mix all ingredients together. bake at 350 for 2 hours in greased bundt pan. Layer 1/3 batter and 1/2 apples and sprinkle with cinnamon & sugar. then 1/2 remaining batter, rest of apples & cinnamon and sugar. Top with rest of batter.

another crock pot for John
SANTA FE SOUP
2 lbs ground beef
1 onion, chopped
2 pkgs ranch mix
2 pkgs taco seasoning
1 can black beans
1 can kidney beans
1 can pinto beans
1 can tomatoes with chilies
1 can chopped tomatoes
2 cans white corn
2 c water

makes 4 quarts

another crockpot one for John

CHICKEN TORTILLA SOUP
1/2 yellow onion chopped
1 t cumin
2 cloves garlic, minced
2 cans chicken broth
1 can mexican style tomatoes
3 T fresh cilantro chopped
1 t finely chopped jalapeno
1/4 c lime juice
2 c cooked shredded chicken
1 c shoestring carrots

cook on low about 5 hours. before serving lightly pan fry in a bit of oil corn tortilla cut into strips. Garnish with those, cheddar & sour cream

BISCUITS
2 c flour
1/4 t soda
1 t baking powder
1 t salt
6 T lard (or shortening)
3/4 c buttermilk

sift dry ingredients together. cut in lard, then add in milk. dough should be soft, if it is too sticky add a little more flour. Roll into a ball and chill for 20 minutes. Roll out into 1/2 inch thickness. cut with circle cutter. Bake for 10-12 minutes at 450 (until very lightly browned)
brush with melted butter.+


These should keep you busy for awhile!!! Enjoy

Fudgy Oatmeal Bars

So I have been in a baking mood lately and since I have this new cookbook...been trying out some new recipes. This one is great and fun for kids to help with as well, lots of hands on. Jakob loved making this one.

2 c. brown sugar
1 c. softened butter
2 eggs
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
3 c. oats (quick or regular)
1/2 tsp. salt
12 0z. chocolate chips
1 14 oz can sweetened condensed milk
2 Tbsp. butter
1 tsp. vanilla
1/2 tsp. salt
1 c. chopped nuts (optional)

preheat oven to 350. Cream together first 4 ingredients. Then add the next 4. Set aside 1/3 of mixture. Press the rest into a buttered jellyroll pan. (wet hands really help with preventing sticking).
In a saucepan, melt chips, butter, & condensed milk. Do not overheat. Remove from heat and add salt and vanilla. (and nuts if using) Pour chocolate over oatmeal layer and spread evenly.
With the remaining dough, pat into circles and place on chocolate. Bake 25-30 minutes.

Enjoy!! Even with the chocolate Jakob enjoyed these...a little something different for him. So give them a try!
We are trying a new cupcake recipe tomorrow for Nollie's birthday. I will post it if they are yummy!!!

here is another tasty recipe...

here is a great recipe from the cookbook, from Kelly Hollenbeak, she is a fab cook! am always happy that she brings me a meal when I have a baby. She has the best apple pie recipe, which is not in the cookbook. Will ahve to get it from her. she also makes a green salad with olives, red onions, fontina cheese and this great dressing from Zias.com (she is from St.louis where the restaurant is), but you can order it online.

Carver's Salad

1 bag spinach
1 bunch green leaf lettuce
1 bunch red leaf lettuce
1 bag crainsins
1 c. caramelized almonds
1/2 red onion, chopped

dressing:
1 1/2 c. oil
1 1/2 tsp/ salt
1 c. sugar
1/4 c. finely chopped red onion
1 1/2 T. poppy seeds
3/4 c. red wine vinegar
3/4 tsp/ dry vinegar

toss salad ingredients. Add dressing ingredients to a blender, blend until liquid. Shake well before adding to salad.
for almonds: use 1/2 c. sugar and 1 c. slivered almonds. add both to frying pan on med heat. Heat stirring almost constantly until sugar melts and coats almonds. cool on wax paper or cookie sheet.

Is Max allergic to almonds as well as cashews & sunflowers???

cookies

I made some great cookie bars yesterday, they are from our ward cookbook. Here you are Penny:
Missy's Chocolate Chip Bars

3/4 c. melted butter
1 c. white sugar
1 c. brown sugar
3 eggs
1 tsp. salt
1 tsp. baking powder
2 tsp. vanilla
2 c. flour
1 12 oz bag chocolate chips (I used half of each semi-sweet & milk chocolate)

Mix butter & sugars, then add remaining ingredients, then 2/3 of chips and beat together. Fold out into a 10 inch square or 9x13. Sprinkle the remaining chips. Bake at 350 for 20-25 minutes until golden brown.

Let cool in the pan for 30-45 minutes before trying to cut them out. I used a stoneware pan and they cooked really nicely!!

We all loved them, except Jakob because he does not like chocolate!

APRIL FOOLS

Each year I make a April Fools Dinner, the taco salad wasn't really believeable, but they were not quite sure what it was. The jell-O "soda" fooled them all. I will have to fine something extra clever to get Anna next year since she is getting a bit older and wiser!

Happy Birthday!!!

Two big days this month, Anna now TEN on March 2nd and Chris 30 something on the 11th.

Anna has a pretty quiet day on the actual birthday as many siblings had throwing up so we stayed home from church and she and I made a yellow cake with chocolate frosting from scratch, and then her favorite Navajo tacos which we usualyy only make once a year on this her special day. She had a fun birthday party with duckpin bowling and arcade games and the Family Fun center up the road, Chris as chaperone with 16 kids!! She got so many nice gifts...FIVE webkinz, $50 in Claire's cards, a gift card to the movie theater, and lots more!!

For Chris' day we went out to Memphis Blues, wiht kids so it really was not a birthday gift b/c they can get a bit crazy and we don't always practice our patience so it makes ....blah, blah!

The next day I finished the Black Forest Cake and he got his meal of choice meatloaf, potatoes & lima beans. Anna is the only one who will eat meatloaf, she is so not picky (only disliking tomatoes) which is nice. We did not get him a gift because what could we get for the man who has everything??? Actually he got a Johnny Cash 3 CD set!! I wish I could appreciate his music. Here is the recipe for the Black Forest cake:

2 1/8 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
3 eggs
1 cup milk
1/2 cup vegetable oil
1 tablespoon vanilla extract
2 (20 ounce) cans pitted sour cherries
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
3 cups heavy whipping cream
1/3 cup confectioners' sugar

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner's sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
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