Broadbent Bites

Bread Stuffing 101

2011-06-27T19:55:00.001-04:00

Makes about 10 servings

8 Tbl (1 stick) unsalted butter
1 lrg onion, chopped
3 med celery ribs with leaves, chopped
One 15-oz bag cubed seasoned stuffing OR
1 lb firm white sandwich bread cut into 1/2-inch cubes (10 cups) and dried overnight or in the oven
1/4 c chopped fresh parsley
3 c homemade turkey stock* or canned reduced-sodium chicken broth, or as needed
2 tsp poultry seasoning, preferably homemade,** optional
Salt & freshly milled black pepper

1. In large skillet, melt the butter over medium heat. Add the onion and celery. Cook, stirring often, until the onion is golden, about 10 minutes.
2. Scrape the vegetables and butter into a large bowl. Add the stuffing and parsley. Stir in enough of the stock to moisten the stuffing, about 2-1/2 cups. Season with poultry seasoning, if desired, and salt and pepper to taste. Use to stuff the turkey or place in a buttered baking dish, drizzle with an additional 1/2 cup stock, cover, and bake as a side dish.

*Homemade Turkey Stock
Makes about 2 1/2 quarts

3 lbs turkey wings
Turkey neck and giblets (liver reserved, if desired)
2 Tbl vegetable oil
1 med onion, chopped
1 med carrot, chopped
1 med celery rib with leaves, chopped
6 parsley sprigs
1/2 tsp dried thyme
1/4 tsp black peppercorns
1 bay leaf

1. Using a heavy cleaver, chop the wings and neck int 2-inch pieces. (If necessary, ask the butcher to do this for you.) Using a sharp knife, grip away any membranes from the giblets. [Ok, now is where I reach for the can of chicken stock but for the more adventurous I'll continue.]
2. In a large pot, heat the oil over medium-high heat. In batches, add the turkey wings, neck, and giblets and cook, turning occasionally, until browned on all sides, about 8-10 minutes. Transfer to a plate. Add the onion, carrot, and celery to the pot and cook, stirring often, until softened, about 6 minutes.
3. Return the turkey to the pot. Add enough cold water to cover the turkey by 2 inches. Bring to a boil, skimming off the foam that rises to the surface. Add the parsley, thyme, peppercorns, and bay leaf. Reduce the heat to low. Cook at a bar simmer for at least 2 and up to 12 hours. As needed, add more water to the pot to keep the bones covered.
4. Strain the stock through a colander into a large bowl. Let stand for 5 minutes, then skim off the clear yellow fat that rises to the surface. If desired, remove the giblets, cool, finely chop, and refrigerate for use in gravy. The neck meat can be removed in strips, chopped, and reserved as well. Cool the stock completely before refrigerating or freezing. (Turkey stock can be prepared up to 3 days ahead, cooled, covered, and refrigerated. It can also be frozen in airtight containers for up to 3 months.)
[If you ask me, sometimes it's just better to NOT know exactly how things are made....]

**Homemade Poultry Seasoning:

Combine 1 tsp EACH:
-crumbled dried rosemary
-crumbled dried sage
-dried thyme
-dried marjoram
-celery salt

Add
1/4 tsp freshly milled black pepper

Crush together in a mortar and pestle, mini-food processor, or spice grinder.

~Another recipe I found that I didn't want to lose. This recipe and the make ahead potatoes I found in Thanksgiving 101 by Rick Rodgers.

Make-Ahead Mashed Potato Casserole

2011-06-27T12:56:00.002-04:00

Makes 8-12 servings
Can be prepared up to 1 day ahead.

INGREDIENTS:

5 pounds baking potatoes (such as russet, Idaho, Burbank, or Eastern)
Salt
1 8-ounce package cream cheese, cut into chunks, at room temperature
1 cup sour cream
1/2 cup milk, heated
1/2 teaspoon freshly milled white pepper
Chopped fresh chives or parsley, optional

STEPS:

Fill a large pot (at least 5 quarts) halfway with cold water. Peel the potatoes, cut into chunks about 1-1/2 inches square, and drop them into the pot. Add more cold water to cover the potatoes by 1-2 inches. (The potatoes can be prepared to this point up to 4 hours ahead and stored at cool room temperature.)
Stir in enough salt until the water tastes mildly salted. Cover tightly and bring to a full boil over high heat, about 20 minutes. Reduce the heat to medium-low and set the lid askew. Cook at a moderate boil until the potatoes are tender when pierced with the tip of a small sharp knife, 15-20 minutes; add more boiling water, if needed, to keep the potatoes covered. Do not overcook the potatoes.
Drain the potatoes well and return to the warm pot. Add the cream cheese. Using a hand-held electric mixer, mash the potatoes until the cream cheese melts. Beat in the sour cream and milk. Season with 1 teaspoon salt and the pepper. Transfer to a buttered 9x13-inch baking dish. Cool completely. (The potatoes can be prepared up to 4 hours ahead, covered loosely with plastic wrap, and stored at cool room temperature; or, cool, cover tightly with plastic wrap, and refrigerate for up to 1 day.
Preheat the oven to 375.
Bake the casserole until the potatoes are heated through, 30-40 minutes. Serve hot, sprinkle with the chives, if using.

***I found this recipe in a cookbook from the library and wanted to put it here to share and to not lose. I haven't tried it yet but hope to sometime in the near future.

Key Lime Pie Cupcakes

2011-02-04T18:10:00.000-05:00

from "101 Gourmet Cupcakes"

1 box white cake mix
3 eggs
1 c. half and half
6 T. key lime juice
1 c. sweetened condensed milk
1 recipe whipped cream (recipe below)
4 T. grated lime peel ( 3 limes)

Mix together cake mix, eggs, half and half, and 3 tablespoons key lime juice. Pour 1 -2 tablespoons batter into each paper liner. In a separate bowl, mix sweetened condensed milk and the rest of the lime juice. Evenly divide lime milk into batter-filled cups. Top with remaining batter and fill ¾ full.

Bake at 350 degrees for 15 -18 minutes or until cake springs back when touched lightly. Remove from oven and cool completely on a wire rack.

Whipped Cream

2 c. heavy whipping cream
¼ - ½ c. powdered sugar

Pour cream into large mixing bowl and start mixing at low speed. Gradually increase speed until cream thickens and soft peaks form.

Turn off mixer and add sugar. Start slowly again. Beat until stiff peaks form.

The stiffer the cream, the easier it is to frost the cupcakes. Keep refrigerated.

Frost with whipped cream and garnish with grated lime peel.

***I saw this recipe in an email and thought I'd share it. Dan's a key lime pie lover and I know Dad likes it too. We haven't tried it yet but I'm thinking it'll be on the menu in the near future.

Easy Chicken Bake

2011-01-06T21:07:00.000-05:00

2 cups Stove Top stuffing for Chicken
1 ½ lb boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10 ¾ oz) condensed ream of chicken soup
1/3 cup Sour Cream
1 bag (16 oz) frozen mixed vegetables, thawed, drained.

1. PREHEAT oven to 400°. Prepare stuffing mix as directed on package; set aside.
2. MIX chicken, soup, sour cream and vegetables in 13x9" baking dish; stop with the stuffing.
3. BAKE 30 minutes or until chicken is cooked through.

Makes 6 servings.

***Not tried this one yet but look forward to trying it.

Easy Cheesy Chicken Bake

2011-01-06T21:03:00.000-05:00

2 cups Stove Top Stuffing Mix for Chicken
1 ½ lb boneless skinless chickent breasts, cut into 1-inch pieces
1 bag (14 oz) frozen broccoli florets, thawed, drained
1 can (10 ¾ oz) condensed cream of chicken soup
½ cup milk
1 ½ cup Shredded Cheddar Cheese

1. PREHEAT oven to 400°. Prepare stuffing mix as directed on package; set aside
2. MIX chicken and broccoli in 13x9" baking dish. Stir in soup, milk and cheese; top with the prpared stuffing.
3. BAKE 30 minutes or untl heated through

Makes 6 servings.

***Haven't tried this one yet but am looking forward to to trying it soon.

Bruschetta Chicken Bake

2011-01-06T00:33:00.000-05:00

1 can (14 ½ oz can) diced tomatoes, undrained
2 cups Stove Top Stuffing Mix for chicken
½ cup Hot water
2 cloves garlic, minced
(I guestimated with garlic powder)
1 ½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 tsp dried basil leaves
1 cup Shredded Mozzarella Chesse
(Calls for Kraft Shredded Low-Moisture Part Skim but I just used what I had on hand)

1. PREHEAT oven to 400°. Place tomatoes with their liquid in medium bowl. Add stuffing mix, ½ cup hot water and the garlic, stir until stuffing mix is moistened. Set aside.
2. PLACE chicken in 13x9" baking dish; sprinkel with basil and cheese. Top witht he prepared stuffing.
3. BAKE 30 minutes or until chicken is cooked through.

***I found this on the Stove Top canister and we tried it the other night. It's SUPER easy and really tasty. The leftovers weren't bad either.

Wassail

2010-11-28T21:02:00.000-05:00

Simmer together (do not boil) for 10-15 minutes

6 cups water
1½ cups sugar
2 cinnamon sticks
6 whole cloves
lemon zest

Add:

4 cups orange juice
½ gallon apple juice (8 cups)

Warm and serve!

***This was submitted to a ward recipe book by Sarah Haslam of the Parley's Ward. (She's knows Kristy & Jason Glass as well as Chris &Stephanie (Wright) Nelson.) I've made it the last couple winters now and it's super yummy. The lemon zest is optional and I just usually add whatever seems right at the time.

Deviled Eggs

2010-11-28T20:52:00.000-05:00

6 hard-cooked eggs
2 Tbl mayonnaise
1 tsp sugar
1 tsp white vinegar
1 tsp pepared mustard
½ tsp salt
Paprika

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard, and salt; mix well. Stuff or pipe egg whites. Sprinkle with paprika. Refrigerate until serving.

***I found this on the internet and they were very delicious so I thought I'd share the recipe and save the info here.

Green Bean Casserole

2010-11-17T11:37:00.000-05:00

2 pkgs (9-oz ea) frozen cut green beans, thawed and drained

OR
2 cans (16-oz ea) cut green beans, drained
¼ cup milk
1 can (10-3/4 oz) condensed cream of mushroom soup
¼ tsp ground black pepper
1 can (2.8-oz) French Fried onions

In a medium bowl combine beans, milk, soup, pepper and ½ can French fried onions; pour into a 1½ quart baking dish. Bake uncovered at 350°F for 30 minutes or until heated through. Top with remaining onions, bake uncovered 5 minutes or until onions are golden brown.

Makes 6 servings

Our Traditional Jell-o

2010-11-16T00:17:00.001-05:00

1 small pkg orange, cherry, and lime gelatin 3 C boiling water
1 ½ C cold water
(Eliminate ½ cup water from each package of gelatin)

1 small pkg lemon gelatin
1 C boiling water
½ C COLD water
4 C Cool Whip

Prepare the orange, cherry and lime gelatin separately using 1 C boiling and ½ C cold water for each flavor. Pour into three 8-inch square pans. Chill until firm-at least 3 hours or overnight. Cut into ½ inch cubes.

Dissolve lemon gelatin in 1 C boiling water; stir in ½ C COLD water. Chill until it starts to thicken.

Blend the Cool Whip and the slightly thickened lemon gelatin. Fold in the cubes. Spoon into spring-form or 9 X 13 pan. Chill at least 5 hours or overnight.

Feel free to change the colors of the gelatin to suit the Holiday you are celebrating; including the gelatin you are adding to the Cool Whip. Food coloring to the Cool Whip will add to the celebration as well. (For example, use dark gelatin colors, add food coloring to make the Cool Whip look grey, and add gummy worms for Halloween or use all red and green colored gelatins for Christmas.)

****Mom emailed this to me so I can share it with my ward. I thought I'd post it here so I don't have to keep calling everyone whenever I'm at the store for the ingredients and can't remember if it's large or small packages.

Leftover Thanksgiving Turkey Enchiladas

2010-11-05T02:04:00.000-04:00

Leftover cooked turkey
1 or 2 cans cream of celery soup or cream of chicken soup
1 can diced green chilies
1 pkg plain tortilla chips, crumbled
1 8 oz. pkg cheddar cheese, grated
1 8 oz. pkg Monterey Jack cheese, grated
1 small onion, chopped

Saute onion in butter in medium skillet until golden brown. Add green chilies, soup, and 1 soup can of water. Stir and simmer until heated. Crush tortilla chips, using 1/2 of package. Spread a layer in bottom of baking dish. Evenly place a layer of cooked turkey on top of chips. Spoon a layer of 1/2 of soup mixture over chips. Sprinkle with 1/3 of both grated cheeses. Repeat chips, turkey, and soup mixture; top with grated cheese.

Oven: Bake in oven at 350 degrees until thoroughly heated and cheese is bubbly.

Microwave: Heat at medium high power until thoroughly heated and cheese is bubbly.

This recipe reheats well and tastes even better as a leftover.

***I just found this and thought I'd share. It sounds pretty easy and yummy. I'll have to see about making this with our turkey leftovers (if we have any with the Elders coming).

Never Fail Pie Crust

2010-10-03T21:43:00.002-04:00

2 cup flour
1 cup shortening
1 tsp salt

Cut shortening into flour and salt

Add to above mixture:
1 beaten egg
2 tbl water
2 tbl lemon juice (1/2 of lemon)

Roll tin - bake at 400

Mom had this recipe I copied but haven't used before this weekend. I used it for a pie crust to make Kelley's quiche (which was yummy, thanks Kelley!) and it worked well. I baked the extra with cinnamon sugar on it for about 7 minutes, until it was just starting to turn brown. It's a more moist and thicker than most pie crusts I've made before. I'll probably use it again espeically next time I make quiche.

Grilled Chicken & Pineapple Quesadillas

2010-09-29T21:07:00.000-04:00

■8 whole Flour Tortillas
■Butter Or Margarine
■2 cups Grilled Pineapple, Sliced
■3 whole Boneless, Skinless Chicken Breasts
■Salt And Pepper, to taste
■3 cups Monterey Jack Cheese, Grated
■1 whole Jalapeno, Sliced
■Cilantro
■3 Tablespoons Barbecue Sauce

Preparation Instructions

(To grill pineapple: cut wedges, stick on skewers, and grill over low heat. Cut into slices.)

(To pound chicken, place inside a Ziploc bag and pound with a mallet or large can to flatten to uniform thickness.)

Sprinkle with salt and pepper and Cajun spice (or cumin/cayenne, etc.) Drizzle olive oil on a grill pan and grill on both sides until done, brushing with barbecue sauce. Set aside and slice into very thin slices.

Warm griddle over medium heat and put sizzling butter or margarine in the pan. Slightly warm and toast tortillas on both sides, then remove from griddle and set aside.

To assemble, sprinkle four browned tortillas with grated Monterey Jack. Arrange chicken slices evenly over the surface. Add pineapple slices and jalapeno slices. Sprinkle on cilantro. If desired, drizzle extra barbecue sauce over the top. Add second browned tortilla on top of each one. (You’ll have four complete quesadillas at this point.)

Add to oven to warm, or back to skillet to warm, until cheese is melted. Cut each quesadilla into six wedges. Serve with sour cream, pico de gallo, and lime wedges.

Potato Cheese Soup

2010-09-29T21:04:00.000-04:00

10-12 medium-size potatoes, peeled and cubed

2 onions, chipped
1 lb. mild Mexican Velveeta cheese
2 cubes margarine (don't need this much)
2 carrots, sliced (I used baby carrots the last time)
2 stalks of celery, sliced
1 large can evaporated milk
optional: chicken broth

Cover potatoess, carrots, and celery with water in a stockpot and cook until soft. Then drain most of juice off. In a separate pan, sautee onions in margarine. ADd onions to potatoes and vegetables in stockpot and add water to the top of potatoes (or chicken broth). Now add cheese and milk and heat until cheese melts.

Grilled Chicken Parmesan

2010-09-29T21:03:00.000-04:00

You can easily adapt this to serve larger or smaller families. See my note at the bottom to see how I make it even easier.

4 (4-ounce) trimmed boneless, skinless chicken breasts

Olive oil in a sprayer
Salt, to taste
Ground black pepper, to taste
1/2 cup Marinara Sauce
6 tablespoons finely shredded mozzarella cheese
2 teaspoons grated parmesan cheese

Preheat the oven to 350 degrees. Preheat a grill to high heat.

Lightly mist both sides of the chicken with olive oil and season with salt and pepper. Grill the chicken, turning once, for 3-5 minutes per side, or until it is no longer pink inside and juices run clear. Transfer to a baking dish.

Heat the sauce on low in the microwave until warm. Top each breast with 2 tablespoons marinara sauce, followed by 1 1/2 tablespoons mozzarella, and 1/2 teaspoon Parmesan. Bake the chicken ofr 3-5 minutes, or just until the cheese is melted.

**I do this so much easier. I put frozen chicken breasts into a 9x13 pan, pour on the marinara, sprinkle on the cheese, and bake for about 30-45 minutes. Ty also loves this and says that it tastes like Olive Garden's.

Mustard and Herb-Baked Salmon

2010-09-29T21:01:00.000-04:00

10 fresh tarragon leaves
3 fresh chives
3 large fresh basil leaves
1 tablespoon fresh flat-leaf parsley leaves
1 small (1/4-pound) boneless, skinless salmon filet
2 teaspoons spicy brown or Dijon mustard

Preheat the oven to 400 degrees. Lightly mist a small nonstick baking sheet with olive oil spray.

In a food processor fitted with a chopping blade, combine the tarragon, chives, basil, and parsley. Process until finely choopped (or chop by hand). Place the salmon in the prepared pan. Brush or rub the mustard over the salmon. Sprinkle evenly with the herb mixture, then press it into the mustard. Lightly mist with olive oil spray.

Bake for 11-13 minutes, or until the salmon is opaque. Serve hot or chilled.

**I just do this with frozen salmon, just cook it longer. I'm sure it would taste better if it was fresh and could really sink in, but Ty loves it regardless.

Tasty, tried and true recipes. And easy. That's my main criteria with any recipe. Hope you like it.

S'mores Bars

2010-09-01T15:52:00.000-04:00

12 (5x2 ½ inch) graham crackers
¾ cup butter
¾ cup firmly packed brown sugar
3 cups miniature marshmallows
4 milk chocolate candy bars, broken into pieces.

1. Heat oven to 350°F. Line 15x10x1 inch jelly-roll pan with aluminum foil leaving a 1-inch overhang on ends; spray foil with cooking spray. Place graham crackers onto foil so sides touch.
2. Melt butter and brown sugar in medium saucepan over MEDIUM heat, stirring constantly, until smooth and mixture just comes to a boil, about 5 minutes. Pour evenly over crackers.
3. Bake 5 to 6 minutes or until bubbly.
4. Remove pan from oven; sprinkle with marshmallows and candy bar pieces. Continue baking until marshmallows begin to soften, about 2-3 minutes. Cool completely. Lift from pan using foil. Cut into bars.
Makes 36 bars
Tip: Use holiday-themed candies for specific holidays such as red and green for Christmas, orange and black for Halloween or pastel colored candies for spring.

**I saw this recipe on the back of a graham cracker box and it sounded yummy. I haven't made it yet (Dan's decided he's on a diet which means I'm on one too) but wanted to share it here and put it where I won't lose it. :) Let me know if you make it and how it turns out.

Sesame Green Beans

2010-07-10T19:13:00.000-04:00

3/4 pound fresh green beans
1/2 c water
1 T butter or margarine
1 T soy sauce
2 t sesame seeds, toasted

In a sucepan, bring beas and water to a boil; reduce heat to medium. Cover and cook for 10-15 minutes or until the beans are crisp-tender; drain. Add butter, soy sauce and sesame seads; toss to coat.

***I made this a couple weeks ago for the first time. I overcooked the beans a little, not enough liquid, but it still tasted ok. I couldn't find toasted sesame seeds so just bought what I found in the bulk section at the store.

Almond Rice Pilaf

2010-07-10T19:11:00.000-04:00

3/4 c chopped onion
1/2 c slivered almonds
1 T butter or margarine
2 c chicken broth
2 cups uncooked instant rice

In a saucepan, saute onion and almonds in butter until the onion is tender and the almonds are lightly browned. Add broth; bring to a boil. Stir in rice and cover. Remove from the heat. Let stand for 5-8 minutes or until the liquid is absorbed.

***We l-o-v-e LOVE this recipe. I make it often and will even crave it. I've quit using chicken broth and use chicken bullion cubes instead (two cubes/cup of water). I like the taste better with the bullion cubes. Try it, it's really, really yummy!

Orange-Topped Chops

2010-07-10T19:07:00.001-04:00

6 pork chops (1/2 in thick)

1 T vegetable oil
1 can (11 oz) mandarin oranges, drained
1/2 t ground cloves
Pepper to taste

In a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. Cover and simmer for 35 minutes or until meat juices run clear.

***Dan and I have had this several times. We usually use pork lion steaks not pork chops.

Artichoke Pasta Salad

2010-06-29T19:33:00.002-04:00

1 LB pasta (rigatoni works best)
3 lg. tomatoes
½ cup chopped green onions
1 cucumber, pared and diced
1, 6oz jar of marinated artichoke hearts
½ cup grated parmesan cheese

Balsamic Dressing

½ cup olive oil
3 T of balsamic vinegar
1 t fresh parsley
½ t basil
1 clove of garlic
pinch of salt and pepper

Prepare pasta. In large bowl combine tomatoes, green onions, cucumbers, artichoke hearts and parmesan cheese. Mix balsamic dressing together in a seperate jar. pour over tomatoes and other veggies. Let sit for 15 mins then add pasta. I usually let sit for a few hours before serving.

I copied this from Beth Anne's blog (see) so that I would be able to find it. I haven't made it yet but will do so very soon. Sounds very yummy to me!

Uncle Steven's "Italian" Spaghetti

2010-06-15T23:00:00.006-04:00

9/1/10-I made this tonight and need to clarify something. I'm pretty sure it's 3 cans tomatoes & 1 can paste. I did 3 & 3 and it was really pastey tasting so I've been adding tomato sauce to thin it. As such the 2 of us have a HUGE pan of spaghetti sauce that may or may not taste ok. Guess we'll be putting lots into the freezer, if it ends up tasting half-way descent.

Saute' fresh mushrooms and an onion in butter.

Brown 1 lb ground beef.
Put the above ingredients in a pan with 3 1lb cans tomatoes and tomato paste.
Add 3-4 bay leaves, some oregano and basil.
Simmer uncovered until thick.
Serve over noodles.

Sorry but I did not realize there were no amounts on this recipe. I guess you'll have to just put in what you think. Have fun.

Love, Mother

***I asked Mom for this today and thought I would post it here so we could all have it. Buon appetito!

BBQ Pulled Pork

2010-06-15T22:56:00.000-04:00

1 Pork Loin Roast
2 C Water
2 Bay Leaves
1 Bottle BBQ Sauce

Trim fat from roast and put meat, water, and bay leaves into crock pot overnight on low.
Next morning drain all but 2 cups of the water. Stir and break meat. Add bbq sauce and keep cooking on low throughout rest of day stiring occasionally.

***I made this recently and used a chuck pork roast (at the suggestion of the butcher at the grocery store) and Bullseye BBQ and it tasted like restaurant pulled pork! There is lots more fat on the roast to cut off but I thought it worth the time.

Easy Fruit Dip

2010-02-26T19:22:00.000-05:00

1 8 oz raspberry yogurt
1 sm bottle marshmallow creme topping
1 sm package cream cheese

Set ingredients out at room temperature. Mix together in bowl. Serve with sliced apples, pineapple, bananas.

I've made this a few times and always get compliments on it. I usually mix it with a hand mixer so it's smoother. Other fruits that taste great with this dip; oranges, strawberries, grapes, melons. If you opt to do fat free or low fat cream cheese, go for Philadelphia brand, you can't taste a difference at all.

Tortellini Soup

2009-12-20T19:40:00.004-05:00

1 package Tortellini
6 Cups Chicken Broth
1 can Corn
1 can chunk Chicken (or cooked, diced chicken breast)
1 can diced Tomatoes
1/2 cup Marinara
Onion Powder to taste
sliced Onion (optional) to taste
Garlic Powder to taste
Salt to taste
Pepper to taste
Shredded cheese (mozzerella or cheddar)

Boil Broth.
Cook tortellini in broth according to directions on package.
Add all other ingredients except cheese.
Top individual servings with cheese.

Chicken and Dumplings

2009-10-25T11:35:00.003-04:00

Chicken and Dumplings
by Kelley

3 cups Cooked Chicken - I cook this in a crock pot till almost done and shred to medium/large pieces

2 quarts Chicken Broth
1 can cream of chicken soup
1 -2 cups carrots, peas, corn, broccoli or any combo

In a large skillet bring veggies, broth, and soup to a boil,
Cook veggies till just tender/crisp and remove veggies to a bowl
While waiting to boil, make dumplings

For Dumplings:
2 cups Flour
2 Tablespoons Butter
½ teaspoons Baking Powder
1 pinch(es) Salt
1 cup Milk, A Bit Less Than A Full Cup

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. Roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2″x2″.

Reduce broth to a simmer, add dumplings to broth spaced apart as much as possible. Cook for 5 minutes, add veggies back in, and cooked chicken ,stir lightly for 10 more minutes on warm. Add salt/pepper/ to taste.

Salt 1/4 tsp
Pepper 1/8 tsp
Lemon pepper 1/8 tsp
Red pepper flakes (pinch)

Serve in bowls. Serves 8.
I made this for my family last night, it's GREAT comfort food and a nice addition to a cool fall evening. It got rave reviews

2009-03-21T12:48:00.003-04:00

Cheesecake with Chocolate Ganache & Cookie Crust
Recipe Adapted from My Kitchen Cafe
Here it is ladies! JaNae, Lynette and Deb got to try this one. Fluffy, Creamy, hint of lemon, heavenly chocolaty crust....what more can I say! I will use this no-bake recipe again and again....
FOR THE CRUST
Vegetable oil cooking spray 18 ounces chocolate wafers, finely ground (4 1/2 cups) - I used 2 packages of Oreo Fudge Rings
1/4 cup plus 2 tablespoons sugar
6 ounces (1 1/2 sticks) butter, melted
1/2 teaspoon coarse salt
FOR THE GANACHE
4 ounces bittersweet chocolate, finely chopped (I used Ghirardelli's Bittersweet Chocolate Chips)1/2 cup heavy cream
FOR THE FILLING
32 ounces cream cheese, softened
1 1/2 cups sugar
1/4 teaspoon coarse salt
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons vanilla
1 1/2 cups heavy cream, cold
Make the crust:
Coat a 10-inch springform pan with cooking spray. Mix wafers, sugar, butter, and salt in a medium bowl. Pat mixture into pan, pressing firmly into bottom and all the way up sides. Cover, and refrigerate until ready to fill.
Make the ganache: Place chocolate in a food processor or blender. Bring cream to a simmer in a small saucepan, then pour over chocolate. When chocolate begins to melt, process until smooth. Reserve 4 tablespoons ganache for decorating, and spread the remainder evenly on bottom and all the way up sides of crust. Cover, and refrigerate until ready to fill.
Make the filling:
Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Reduce speed to low, and slowly add sugar and salt. Raise speed to medium-high, and beat until very fluffy, about 3 minutes. Beat in lemon juice and vanilla.
Beat cream until medium-stiff peaks form. Beat 1/4 of the whipped cream into cream cheese mixture, then fold in remaining whipped cream.
Pour filling into crust, and spread evenly. Gently tap bottom of pan on counter to release air bubbles.
Cover, and freeze for at least 1 hour or overnight. Unmold cheesecake, and serve immediately

Here's a picture of mine, no decorations. but you could pipe extra ganache in any design you like

Chicken & Cheese-Tortellini Soup

2008-11-22T21:26:00.003-05:00

2 boneless, skinless chicken breast halves (abt 1/2 pound)
1 medium carrot, sliced (1/2 cup)
2 to 3 medium green onions, sliced (1/4 cup)
1/2 cup cubed parsnip
3 cups chicken broth
1 tsp chopped fresh or 1/4 tsp dried marjoram leaves
3 oz uncooked refrigerated or frozen (thawed) cheese-filled tortellini (abt 1/2 cup)
2 tbsp grated Parmesan cheese

1. Cut chicken into 1-inch pieces. Heat chicken, carrot, onions parsnip, broth and marjoram to boiling in 2-quart saucepan; reduce heat.
2. Cover and simmer about 15 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are almost tender.
3. Stir in tortellini. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasionally, until tortellini are tender. Sprinkle with cheese.
Makes 2 servings

I found this recipe in a cookbook I have and tried it a few weeks ago. It's fabulous! Dan & I both really liked it and we wished that we'd made more for leftovers.

A couple things we found out, 1. the Parmesan cheese isn't needed, it tastes just as good without any. 2. Be sure to use 3 cups of broth, we used 2 and there wasn't quite enough. 3. Dehydrated tortellini works fine, just be sure to soak it in water for a few minutes before adding it to the soup and I wouldn't suggest adding more than the 1/2 cup it calls for.

Even though it only makes 2 servings, it would be easy to multiply the recipe to make enough for a larger group. Enjoy!!!!

Pizza Casserole

2008-11-20T16:44:00.003-05:00

Pizza Casserole

SERVINGS: 12
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: Prep: 25 min. Cook: 1 hour
Ingredients:
2 pounds ground beef
1/2 pound ground sausage
1/2 cup chopped onion
1 jar (28 ounces) spaghetti sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
Dash pepper
1 package (16 ounces) favorite hearty noodles (I like penne), cooked and drained
2 packages (3-1/2 ounces each) sliced pepperoni
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded mozzarella cheese
Directions: In a large skillet, brown beef and onion over medium heat until meat is no longer pink; drain. Add spaghetti sauce, salt, garlic powder, oregano and pepper; heat through. Spoon 1/2 into a 6-qt. slow cooker. Top with half of the pepperoni, noodles then cheeses. Repeat layers. Cover and cook on high for 1 hour or until cheese is melted. Toss lightly. Yield: 12 servings.

Serve with Garlic bread or breadsticks and you've got a meal!

My family loves this recipe, it re-heats beautifully, so making too much is no problem.

Steak and Potato Pie

2008-11-20T15:25:00.003-05:00

Steak and Potato Pie

SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 40 min. Bake: 20 min.

Ingredients:
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground ginger
Dash ground allspice
1-1 & 1/4 pound favorite steak; cubed
2 tablespoons vegetable oil
3/4 cup sliced onion
2 cups diced peeled potatoes
2 cups water

PASTRY: or two ready made rollout crust
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
3 tablespoons cold water
1 egg, lightly beaten

Directions: In a large resealable plastic bag, combine the flour, salt, pepper, paprika, ginger and allspice; set aside 2 tablespoons. Add meat to bag; seal and toss to coat. In a large skillet, cook meat and onions in oil over medium-high heat until meat is no longer pink and onions are tender. Gradually stir in reserved flour mixture. Add potatoes and water; bring to a boil. Cook and stir for 1-2 minutes or until thickened. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are crisp-tender. Meanwhile, for pastry, in a large bowl, combine flour and salt. Cut in shortening. Gradually add water, tossing with a fork until dough forms a ball. Divide pastry in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Brush top with egg. Bake at 450° for 20-25 minutes or until golden brown. Serve immediately. Yield: 6 servings.

This was SO yummy, everyone wanted me to definately make this again and soon!

Kelley

Gingerbread Pudding Cake

2008-11-10T19:20:00.003-05:00

SERVINGS: 6-8

CATEGORY: Dessert

METHOD: Slow Cooker

TIME: Prep: 20 min.

Cook: 2 hours + standing

Ingredients:

1/4 cup butter, softened
1/4 cup sugar
1 egg white
1 teaspoon vanilla extract
1/2 cup molasses
1 cup water
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/2 cup chopped pecans

TOPPING:

6 tablespoons brown sugar
3/4 cup hot water
2/3 cup butter, melted

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg white and vanilla. Combine molasses and water until blended. Combine the flour, baking soda, cinnamon, ginger, salt, allspice and nutmeg; add to creamed mixture alternately with molasses mixture, beating well after each addition. Fold in pecans. Pour into a greased 3-qt. slow cooker. Sprinkle with brown sugar. Combine hot water and butter; pour over batter (do not stir). Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Turn off heat. Let stand for 15 minutes. Serve warm. Yield: 6-8 servings.

Yum! Just made this one yesterday. If you have a larger crockpot shrink the cooking time down to an hour. It looks undone when really is done, watch for "burning" on the edges, non-stick spray the crock pot first! Love ya! Serve with ice cream or sweetened whipcream.

From, Kelley

Grandma Hafen's Ham Sauce

2008-03-19T18:08:00.002-04:00

1/2 pint whipping cream
2 t. mustard
1 1/2 t. horse radish
1/2 cup mayonnaise
pinch salt

Whip cream until stiff. Fold in other ingredients.

French Toast Souffle

2008-03-17T17:18:00.002-04:00

½ Cup butter
8 oz package cream cheese
½ cup maple syrup
Texas toast bread cubes
12 eggs
3 cups Half-n-half
1½ tsp. vanilla
cinnamon

Cube bread and fill 9x13" pan. Mix first three ingredients in a bowl and spread over bread cubes. In a large bowl, beat eggs, half-n-half, and vanilla and pour over bread cubes to coat. Cover and refrigerate overnight. Bake at 350 for 55-65 minutes until knife comes out clean. Serve with maple syrup, fresh raspberries, peaches or cinnamon sugar.

Butter Rum Sauce
1 cup sugar
1 cup butter
3 drops rum flavoring

Mix together and add to the Souffle

Now we've all got Kelley's yummy breakfast recipe!

Request: Ham Sauce

2007-11-01T12:36:00.000-04:00

Mom, once again I am requesting a recipe from you. I'd like you to post Grandma's ham sauce recipe. Tyler loves it! Thanks!

Request: Zucchini Bread

2007-10-23T17:47:00.001-04:00

Mom, I am requesting your recipe for Zucchini Bread. Let me know if you need help posting! Thanks!!

Apple Pie

2007-10-14T16:46:00.000-04:00

Can you tell we went apple picking?!?

6 cups apples, peeled, cored, and thinly sliced

1/2 to 3/4 cups sugar

1 T. flour

1/2 t. cinnamon

1/4 t. nutmeg

2 pie crusts

Mix ingredients for filling. Transfer to a pastry-lined 9-inch pie plate. Cut slits in top crust. Adjust top crust. Seal and flute edge (as you can tell, I did not flute very well.). Sprinkle with sugar, if desired. Cover edge with foil. Bake for 25 minutes. Remove foil. Bake for 20-25 minutes more or till the top is golden and fruit is tender. Serves 8.

Apple Crisp (or any fruit)

2007-10-14T16:42:00.000-04:00

5 cups sliced, peeled apples (or pears, peaches or apricots; or frozen unsweetened peach slices.)
2 to 4 Tablespoons sugar
1/2 cup regular rolled oats
1/2 cup packed brown sugar
1/4 cup all-purpose flour
1/4 teaspoon ground nutmeg, ginger, or cinnamon (I think we put all three, or at least nutmeg and cinnamon.)
1/4 cup margarine or butter
1/4 cup chopped nuts or coconut (we didn't do this; we're not nut people)
Vanilla ice cream or light cream (optional)

For filling, thaw fruit, if frozen. Do not drain. Place fruit in an 8x1 1/2 inch round baking dish. (we used a small square pan, I think it's 8x8 or 9x9) Stir in sugar.

For topping, in a mixing bowl, combine oats, brown sugar, flour and nutmeg, ginger, or cinnamon. Cut in margarine or butter till mixture resembles coarse crumbs. Stir in nuts or coconut. Sprinkle topping over filling.

Bake at 375 for 30-35 minutes (40 minutes for thawed fruit) or till fruit is tender and topping is golden. Serve warm with ice cream or light cream, if desired. Serves 6.

The perfect dessert for a crisp, fall day! Yummy!!

Chicken Provencal Stoup

2007-10-06T15:32:00.000-04:00

Rachael Ray stikes again! I've been falling in love with her ideas and recipes. I just discovered that she has a show called '30 minute meals'--that's my kind of cooking: quick! She was making this the other day and it caught my eye. She says it's supposed to taste like food in France-one of the main reasons I wanted to try it. We have eaten this almost every night this week and not gotten sick of it. The recipe calls for white wine which I didn't use (I just used water) but I think I might need to find something instead of just water to replace it...something with more flavor that would go with the rest. One of her ideas while she's cooking is to have a 'garbage bowl' to place all garbage in: seeds, peals, cans, etc. so you don't waste time going to and from the trash. I tried it and I loved it! Made my cooking so much more efficient! Anyway-here's the Stoup:

Chicken Provencal "Stoup" Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode:Total Relaxation

A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!

2 medium carrots, peeled
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium yellow skinned onion, peeled and halved
Salt and pepper 1 tablespoon herbes de Provence, available on spice aisle or, 1 teaspoon each dried sage, rosemary and thyme
1 1/2 pounds small red skinned potatoes
1 cup dry white wine
1 (14-ounce) can diced tomatoes or coarsely ground tomatoes
1 quart plus 1 cup chicken stock, available in quart and 1 cup paper box containers on the soup aisle
1 pound chicken tenders, diced
1 small jar black olive tapenade, 4 ounces, found with Italian foods or on condiment aisle (I didn't find this so we made it without)
2 tablespoons chopped flat-leaf parsley
Crusty bread, to pass at table

One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4-inch dice, then add garlic, and stir to coat in extra-virgin olive oil. Chop and drop in the zucchini, pepper and onion next, 1/2 inch dice. Season all the veggies with salt and pepper and herbes de Provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to vegetables and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil, then add cut chicken and simmer 8 to10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls and stir in a rounded spoonful of black olive tapenade at the table. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

Yummy!! Enjoy!

BBQ Pork Chops

2007-09-02T20:35:00.000-04:00

This site has kind of fallen off, but I decided I'd still post every so often and you guys can do with it what you like. If you don't want to look or try, no biggie-it'll just be here in cyberspace for whomever.

Tyler and I tried a new recipe today and it was so EASY and soooo DELICIOUS. I was really surprised because I rarely pick a recipe out of a book (this is from Lynette's ward cookbook) without first having a recommendation and have it be good. But this was and we loved it! We'd had some pork ribs last week and they weren't very good-we just cooked them in a skillet on the stove. I had some left over pork ribs, found this recipe, and it might become one of our Sunday favorites. Hope you try it and enjoy it!

4 to 8 pork chops, boneless
1 C. ketchup
1/2 C. water
1/4 C. vinegar
2 to 3 T. brown sugar
2 T. honey
1 T. onion
1 T. Worcestershire sauce
1 pkg. dry onion soup mix
1/4 t. celery seed
1/4 tsp. salt
1/4 t. pepper

Place pork chops in a crock pot. Combine remaining ingredients in a bowl and stir until combined. Pour sauce over chops. Cook on low for 6-8 hours. Thicken sauce, if desired.

I think this recipe is like making your own BBQ sauce- I usually don't care too much for BBQ sauces but I really liked this taste. And the pork was so tender. It's delicious!

Easy Burritos

2007-07-25T10:15:00.000-04:00

Refried beans
cheddar cheese
flour tortillas
sour cream
tomatoes-diced
avocado
salsa

Place some refried beans on a flour tortilla. Place cheddar cheese on top. Microwave until warm. Roll up, top with desired toppings: sour cream, salsa, avocado, tomatos. Enjoy!

So easy, so fast!! And even I like them!

Virginia Chicken Stuff

2007-07-25T09:30:00.000-04:00

6 boneless, skinless chicken breasts
1 can evaporated milk
1 can cream of chicken soup
1 can cream of celery soup
1 cup water or chicken broth
1 medium onion
1 stick margarine or butter
1 box Stovetop (chicken flavor) or Pepperidge Farm Stuffing

Boil chicken until it is thoroughly cooked. Remove from water and save broth. Cut up chicken into bite-sized pieces and spread on bottom of 9 x 13 baking dish.

Mix evaporated milk and soups. Pour this mix over the top of the chicken. Saute onion in butter. Add Stovetop (or stuffing) and water (or saved broth). Spread stuffing over top of casserole.

Bake at 350 for 30-40 minutes.

The family that had us for dinner when we were in Virginia made this for us and we love it!! I usually use canned chicken as a shortcut-it works fine but the taste is a little better with real chicken. It's really easy and sooo tasty!! Try it, you'll like it!

Love you guys!

Lisa's Salad

2007-07-21T14:49:00.000-04:00

½ head Romaine Lettuce
½ head Red Leaf Lettuce
½ Cup Frozen Peas
3/4 lb Bacon, cooked & crumbled
½ lb Baby Swiss cheese, cut in rectangles
½ cup Fresh Parmesan Cheese
1/3 to 1/2 box Bowtie Pasta, cooked and drained
Bottle of Cardini's Ceasar Dressing

Toss Together. Add dressing right before serving.

I've made this before and took it to dinner at Lynette's once. Everyone who had some liked it and asked for the recipe. It's super yummy and really easy. Not sure why it's called "Lisa's Salad" but that's what my ward member titled it in our recipe book.

(Kraft Parmesan cheese in the green canister probably won't work as well with this recipe. I suspect that another brand Ceasar Dressing would be good too if you can't find Cardini's. Bacos might be an ok substitute if you don't want to bother with cooking the bacon. Not really sure what the difference between Baby Swiss and Swiss cheese, I think I used Swiss and it was just fine.)

Artichoke Dips (2 choices):

2007-07-21T14:15:00.000-04:00

Beth Anne's Artichoke Dip:

1 cup freshly grated Parmesan Cheese
1 cup mayo
1 can of artichoke hearts drained
1 clove of garlic

Bake at 350 for 20-25 minutes. Serve with French bread.

Beth Anne makes this with the Kraft Parmesan cheese all the time. When I made it, I used the a package of grated I found at the grocery store in the cheese section. Both work well. Personally, I think this one's the best before it cools too much, still good but best fresh and warm.

Kathie's Hot Spinach Artichoke Dip:

½ cup frozen, chopped Spinach (thawed and drained)
1 cup Artichoke hearts, canned, drained & chopped
8 oz cream cheese, softened
½ cup mayonnaise
¼ cup sour cream
½ cup shredded Monterrey Jack cheese (or Mozzarella)
½ cup grated Parmesan cheese
¼ tsp garlic powder
½ tsp crushed red pepper flakes

Combine all ingredients in a saucepan and stir and heat over medium until all is combined and cheese melted. Serve hot with crackers, breadsticks, etc. Feel free to add more cheese or favoring to taste, the recipe is an approximation.

I've not made this one yet (I just received the recipe today), but I've tasted it and it's fabulous! Tasted just like restaurant ones in my opinion and was just as good the next day reheated.

A Few Of Lynette's Stolen Recipes

2007-07-19T16:39:00.000-04:00

Avocado Salsa
7 avocados, cubed

5 tomatoes, cubed

1 can black beans, rinsed

1 can black-eyed peas, rinsed

1 sm. onion, diced

1/2 bag frozen petit corn, rinsed in warm water

Kraft Italian Dressing

Combine all ingredients in large bowl. Serve with chips or on top of grilled chicken. (I usually half this recipe, which I stole from my sister-in-law, Laura)

Poached Salmon
4 whole peppercorns
1 bay leaf
1lb salmon (cut into 4 pieces)

Place 2 inches of water, peppercorns and bay leaf in large skillet. Boil, reduce heat, and add salmon. Cook uncovered for 4-8 mins until salmon flakes easily with a fork. serve with dill sauce.

Dill Sauce
1/4 C fat free mayonnaise
1/4 C reduced fat plain yogurt
2-3 T minced fresh dill
1-1/2 t minced fresh basil
1 green onion, chopped

Combine ingredients in a blender, cover and puree.
(I got this from a Quick Cooking magazine)

Mother's mac and cheese

2007-07-18T23:13:00.000-04:00

White sauce
2 T butter
2 T flour
1 1/2 C milk
1 C cheddar cheese (approximately)

Melt butter in a saucepan. Add flour and mix it until it hardens and clumps. Mix milk in with butter and flour. Add salt and pepper to taste (1/4 t to start). Mix in cheese (you can add as much as you want).

Add white sauce (which is now yellow) to macaroni and mix together. You may need to re-warm the noodles before adding the white sauce.

I've made this a few times and each time I do it seems a little gritty. If you guys can figure out how to fix that I'd be very appreciative. Happy eating!

Request #2

2007-07-18T12:58:00.000-04:00

I want Lynette's Texas Salsa receipe and Kelley's soup recipes! Lynette, don't you have a yummy sloppy joe recipe too....Kelley, I know you have several other great recipes you've made for family gatherings.

This is a great idea Ann...except you'll all know exactly what I do and don't eat....well cook/bake anyway. I have some other recipes I'm happy to add (Jeansoyke Cinnamon Bread, Spinich & Artichoke dip, Mom's cake mix alteration, that salad recipe I made a couple years ago for a family dinner, to name a few), let me know if there's something else you think I might have that you want and I'll get it posted.

FYI, I know it doesn't fit here but I just found out that Lisle is in Money's to 50 places to live list! Naperville was #2 last year and didn't make the list this year. Woo Hoo!!! Guess it's a good thing they interviewd us. Here's the actual link:

money.cnn.com/magazines/moneymag/bplive/2007/top100/

Pesto Pita Wedges & Crunchy Onion Dip

2007-07-18T12:53:00.000-04:00

½ cup finely chopped fresh basil
1 tablespoon fat-free Parmesan topping
¾ teaspoon ground black pepper
4 fat-free white or whole-wheat pita breads (8" diameter)

1. Preheat the oven to 400B F.
2. In a small bowl, combine the basil, Parmesan, and pepper. Coat the tops of the pitas with no-stick spray. Spread the basil mixture evenly over the tops of the pitas. Coat with the spray.
3. Cut each pita into 8 wedges. Transfer to a baking sheet and baked for 5-8 minutes, or until golden and crisp.

Crunchy Onion Dip
2 cups fat-free sour cream
½ cup finely chopped onions
½ cup finely chopped scallions
a cup finely chopped sweet red peppers
¼ cup finely chopped fresh chives
¼ cup finely chopped carrots
1 tablespoon cider vinegar
1 teaspoon freshly squeezed lemon juice
1 clove garlic, minced
½ teaspoon garlic salt
½ teaspoon hot pepper sauce [optional]
¼ teaspoon finely chopped jalapeño peppers (wear plastic gloves when handling) [optional]

1. In a medium bowl, combine the sour cream, onions, scallions, red peppers, chives, carrots, vinegar, lemon juice, parsley, garlic, garlic salt, hot-pepper sauce, and jalapeño peppers. Stir well.

These are from a low fat cookbook I have. Cutting everything for the dip takes a little time but it's worth it in the end, course if you have a chopper of some kind it shouldn't be too time consuming. The dip would probably be good with veggies too. The pesto wedges have enough flavoring that they are good alone (and they are much easier in my opinion).

Lemon Custard Cake

2007-07-18T12:51:00.000-04:00

1 prepared angel food cake (10 inches)
1 package (3.4 ounces) instant lemon pudding mix
1½ cups cold milk
1 cup (8 ounces) sour cream
1 can (21 ounces) cherry or strawberry pie filling

Tear the angel food cake into bite-size pieces. Place in a 13-in x 9-in x 2-in pan. In a mixing bowl, combine the pudding mix, milk and sour cream. Beat until thickened, about 2 minutes. Spread over cake. Spoon pie filling on top. Chill until serving time. Yield: 12-16 servings.

This one's from Taste of Living (I think that's the magazine's name). I've made it several times, even for a family gathering or two. It's super easy and quick.

Creamy Reception Punch

2007-07-18T12:49:00.000-04:00

2 quarts vanilla ice cream
4 cups orange juice
½ cup lemon juice
2 28-ounce bottles lemon-lime
carbonated beverage, chilled

Spoon ice cream by tablespoons into a large punch bowl. Add orange juice and lemon juice, stirring to muddle ice cream. Slowly pour in chilled lemon-lime carbonated beverage; stir gently to mix. Makes 35 (4-ounce) servings.

Pastel Punch: Prepare Creamy Reception Punch as above, except substitute 1 quart orange sherbet for 1 of the quarts of vanilla ice cream. Add one 10-ounce jar undrained maraschino cherries.

Easy Sherbet: Prepare Creamy Reception Punch as above, except substitute 2 quarts of fruit-flavored sherbet for ice cream and add an additional 28-ounce bottle of carbonated beverage. Omit fruit juices.

These are actually out of my Betty Crocker cookbook. I did the pastel punch once or twice years ago and it was so yummy and frequently requested.

Another Fruit Smoothie

2007-07-17T11:35:00.000-04:00

1/2 c orange juice
6-8 oz vanilla or plain yogurt
1 banana
peaches
mixed berries

Mix in blender and enjoy! Makes about 2-3 servings. Great with a bagel for a quick breakfast (or easy dinner).

I use frozen peaches and mixed berries for this just estimating the amount each time so they never turn out exactly the same. Also, using the frozen you don't have to wash and cut anything and can have this year round!

Smoothies

2007-07-16T22:08:00.000-04:00

1/3 cup frozen orange juice concentrate
1/2 cup milk
1/2 cup water
6-8 ice cubes
3 T. sugar
2 handfuls of strawberries (or any other fruit)

Combine ingredients in blender. Blend until smooth.

We make smoothies all the time during the summer. This recipe is actually John Christensen's Orange Julius recipe, but I had the bright idea to add fruit. We usually add strawberries, but we've also tried bananas and tropical fruits (like the bags of frozen fruits). It's so yummy! Enjoy!!

Salmon-Pasta Skillet

2007-07-16T22:00:00.000-04:00

1 & 1/2 cups chicken broth
1 & 1/2 cups corkscrew macaroni
1 10-ounce package frozen mixed vegetables
2 3-ounce packages cream cheese with chives, cut into cubes
1/2 cup milk
1/4 cup grated Parmesan cheese
1 t. prepared mustard
1/2 t. dried basil, crushed
dash pepper
1 15 and 1/2 can salmon, drained, flaked and skin and bones removed.

In a large skillet bring chicken broth to boiling. Add pasta and vegetables. Cover and simmer for 15-20 minutes or till pasta is just tender. Stir in cream cheese till combined. Stir in milk, Parmesan, mustard, basil, and dash pepper. Gently stir in salmon. Cook till heated through. Serves 4.

This is one of our favorites. It's fast and easy and delicious (our 3 requirements)! We usually use a salmon fillet (like the frozen Costco kind) and just cook it up first, then flake it in at the end.

From: Better Homes and Garden cookbook

Request

2007-07-15T22:17:00.000-04:00

I'm requesting Mom's recipe for Mac & Cheese. Deb, Mom told me that you watched as she made it and created a recipe (since Mom makes her mac & cheese from the top of her head)...wanna share it with us?