Father's Day Flank Steak

Story:

I didn't grow up eating much steak. But when we did, I think it was always this recipe. I absolutely LOVE it. I called it Father's Day Flank Steak, because I only remembering having it on Father's Day. That may be a delusional memory, but I can still picture my dad on the back porch over the little charcoal grill getting the coals just right to cook this thing to perfection. When it was done, and he brought it in, my mom would slice it into really thin slices, and we would each get 1 1/2 to 2 slices each. Oh, the flavor was to savor!

This is what my little family had for our Christmas dinner this year. Simple and tasty and, since we don't eat much steak either, a nice treat.

Anyway, I'll stop drooling and give you the marinade:

Ingredients:

1/4 C soy sauce

2 T honey

2 T vinegar

1 1/2 T ground ginger

1 1/2 T garlic powder

3/4 C oil

3 finely chopped green onions

(and of course a flank steak!)

Directions:

Mix all ingredients together. I put them all in a 9x13. Marinate the steak for at least 4 hours or overnight.

Grill for about 5 minutes on each side. (I did mine on my "George Foreman grill" and it turned out great.)

Don't forget to serve it in thin little slices to maximize the enjoyment!

Perfect Dinner Rolls

Story:

Last Christmas, our family was invited to a dinner with a few other families from church. Kari M. brought these rolls and they were some of the best rolls that I've ever had! She calls them "Cotton Rolls" and I don't know if that is because they are so soft and melt-y-in-your-mouth-y or if it's because she got the recipe from someone in the Cotton family. Either way, they are way good and pretty easy.

As a side note, since I've moved to KY, my family's traditional "orange rolls" have not been turning out quite as perfectly as I would have liked. So this last Thanksgiving, I used this dough to make our orange rolls, and they turned out pretty much perfect. It's a really versatile roll dough, so have fun with it!

My next venture is to try the dough to make cinnamon rolls! Yum.

Ingredients:

7-8 C flour, divided

1/2 C sugar

1 T salt

1 T yeast

2 1/2 C hot tap water

1/2 C oil

1 egg

Directions:

Mix 3 cups of the flour, the sugar, salt and yeast.

Add the hot tap water and mix well.

Add the oil and the egg and mix.

Then add slowly keep adding the 4 to 5 additional cups of flour until the dough is not too sticky.

Knead on the counter then let it rise until doubled - about 1 1/2 to 2 hours.

Punch down and roll out.

Divide the dough in half and roll each half into a circle.

Then cut it like a pie (I like to use a pizza cutter), into 16 pieces on each circle (for a total of 32 rolls).

Roll each "pie piece" from outside to the center, so it's like a little crescent roll.

Let the rolls rise for 1 hour.

Bake at 425 degrees for about 8 minutes.

Brush with butter, if desired.

"Corny" Sloppy Joe Pizzas (easy!)

Story:

My parents came to Kentucky for a visit last month. They were both here for a few days, and then my dad left and my mom stayed for another week! She and I ran a lot of little errands. One day while perusing through the little dollar section at Target, we saw a little "Halloween Fun" cookbook put out by Pillsbury. It's just a little booklet full of little Halloween treats. In it was this simple recipe for "sloppy joe pizzas". I won't go into the cute way that you do up this thing to decorate it like a jack-o-lantern. Suffice it to say, the kids loved my post-Halloween sans-cutesy version of these little pizzas. (Great easy dinner when hubby is working late.)

Ingredients:

1 can large refrigerated buttermilk homestyle biscuits (8 count)

1 lb ground beef

1 can sloppy joe sauce (15.5 oz)

1 can whole kernel sweet corn, drained (11 oz)

(garnish: American cheese, pieces of green peppers)

Directions:

Separate dough into 8 biscuits. Place on ungreased cookie sheet and press each biscuit to form a little pizza round (about 4 inches). Bake at 375 for 12-15 minutes (or according to pkg directions).

In a skillet, cook beef over medium heat until thoroughly cooked; drain.

Stir in sloppy joe sauce and corn. Reduce heat to medium-low and cook about 5 minutes until heated through.

Spoon beef mixture evenly on to biscuit rounds. If desired, place cheese on top and put back in oven for a couple of minutes.

Disclaimer:

This is seriously nothing fancy... it just fills the tummies when mom's energy-level is low.

Chicken Noodle Soup

Story:

Soon after Ben and I got married and after I graduated from BYU, we moved into married student housing at the University of Utah. There Ben was working on his Bachelor's degree until we both started graduate school in the fall of 2000. In our married student ward, the Relief Society would sometimes pass around simple recipes to share with all of us young newlyweds. That's where this recipe came from.

Now you real chefs out there could surely figure out how to make this old American traditional soup without a recipe, but being the non-experimental recipe-following wannebe cook that I am, I grabbed a copy of this one. I keep it and refer to it often... or at least every fall... when chicken noodle soup sounds especially tasty.

Ingredients:

(I'm listing measurements here, because it's what's listed on the recipe... but, of course, you can be very flexible! I go easy on the chicken, and heavier on the veggies and noodles.)

1 1/2 C cooked and cubed chicken

1 C sliced carrots

1/2 C chopped celery

1/2 C chopped onion

2 t dried parsley

3/4 t dried dill weed

4 (14 1/2 oz) uncooked egg noodles*

Directions:

In a large saucepan, combine all ingredients except the noodles and stir.

Cook over medium heat for 20 minutes or until veggies are tender.

Add the egg noodles and cook 15 more minutes, or until noodles are done.

Notes:

*I really like to use the homestyle egg noodles... I think the bag has red and white checks on it and it sits upright with a twistie-tie on top. (I just threw the bag away, but I'll post a picture next time I buy some.) They really make this soup dee-lish!

Also, this soup is really good with my Easy Breadsticks. Remember you can make the breadsticks with half white and half wheat flour which really helps fill up the tummies.

Lastly, I made a HUGE batch of this tonight to take dinner into a friend. And I tried making it a new way that I loved:

I put a bunch of frozen chicken breasts in my counter-top roaster oven with a big box of chicken broth. Let it boil and cook for a couple of hours. Then I just shredded the chicken right in the roaster oven. Then I added all the veggies and let that sit for a while. About an hour before serving (because the homestyle egg noodles take longer to cook), I dropped in handfuls (and handfuls!) of noodles. It was great because it was all in one pot and I didn't have to keep my eye on it on the stove.

Anyway, Judy just gave me this roaster oven (she got a new fancier one!) and I think I'm really going to like it this winter!

Paula Deen's Pot Pie

Story:

When I was going through a hard time a couple of years ago, my good friend, Emily D. (queen of compassionate service!), brought by this pot pie for dinner for my family one night. We all loved it and it became one of Ethan's very favorite dinners. Big thanks to Emily ... who graciously gives credit to Paula Deen, as it is Paula's recipe and all.

Ingredients:

2 C cooked & chopped chicken

3 hard-boiled eggs, sliced*

1 C thinly sliced carrots

1 C frozen peas

1 can cream of chicken soup

1 C chicken broth

salt & pepper, if desired

1 1/2 C instant biscuit mix (aka Bisquick)

1 C milk

1/2 stick melted butter

Directions:

In a greased 2 qt casserole dish, layer the chicken, eggs, carrots, and peas.

In a separate bowl, combine the soup and chicken broth (and season with salt and pepper, if using). Pour over the chicken and veggies.

In another bowl, stir together the biscuit mix and the milk. Pour over the casserole.

Drizzle the butter over the top.

Bake at 350 degrees for about one hour, or until top is golden brown.

*Every time we eat this, Ben comments that it's weird to have hard-boiled eggs in a pot pie. Every time I tell him that if he doesn't like them, I can make it without. But every time he says that they're good and he likes them, but that it's just different. Funny us.

Olive Garden's Hot Artichoke Spinach Dip

Story:

This one is from Judy. AKA Ms. Judy or Ju-Ju. She is my wonderful next-door neighbor here in KY who takes very good care of me and my family. She watches Gretchen for me when I need a nap or when I want to go volunteer in the school. She has every kitchen item if I ever need to borrow something, she gives me hand-me-down clothes, picks things up at the store for me, buys doo-dads for the kids, and sends over food on a regular basis. She and her husband "Mr. Greggy" even started a tradition of "Friday Treat Day" for my kids. Every Friday after school, the kids run straight to their house to get their Friday Treat. Then they hang out there for a little while to get their little weekly fix of TV.

Well, Judy has a LOT of cookbooks. And one that she let me borrow is "Best of Top Secret Recipes." They are copy-cat recipes of a lot of popular restaurant dishes. You got to check it out! ... there are some great recipes in there! Browsing through it I found not only how to make Girl Scout Thin Mint cookies (which is a fun family activity that I'll save for another post), but also this little gem: Olive Garden's Hot Artichoke-Spinach Dip. Yum, yum! My good friend Erin just e-mailed me for the recipe this morning, so I thought I'd post it here. Enjoy.

Ingredients:

1/2 C frozen chopped spinach, thawed

1 C chopped artichoke hearts (canned or frozen and thawed)

8 oz cream cheese

1/2 C grated Parmesan cheese

1/2 t crushed red pepper flakes

1/4 t salt

1/8 t garlic powder

dash ground pepper

Serve with:

crackers, chips, or sliced and toasted bread

Directions:

Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender (about 10 minutes). Drain in a colander when done.

Heat the cream cheese in a small bowl in the microwave set on high for 1 minute. Or, use a saucepan to heat the cheese over medium heat just until hot.

Add the spinach and artichoke hearts to the cream cheese and stir well.

Add the remaining ingredients to the cream cheese and combine.

Serve hot with crackers, chips or toasted bread for dipping.

Serves 4 as an appetizer

Francine's Snickerdoodles

Story:

I really like Snickerdoodles.

I think it's because I'm a sugar kind of girl. I usually take candy over chocolate... to the bewilderment of my husband who is the bigger chocolate lover of the family.

My friend, Francine B., has provided me with my favorite little treat on more than one occasion... and her snickerdoodles are awesome! So, being the me that I am, I asked her for the recipe... and here you have it:

Ingredients:

1 C butter or margarine

1 1/2 C sugar

2 eggs

1/2 t almond extract*

2 3/4 C flour

2 t cream of tartar**

1 t baking soda

for the coating:

1/2 C sugar

1 t cinnamon

Directions:

Cream together the butter, sugar, eggs, and almond extract.

Then add the flour, cream of tartar, and baking soda.

(Sometimes I have to chill it in the fridge a little bit here if the cookie dough is too soft to handle.)

Combine the sugar and cinnamon in a small bowl.

Roll into little balls, and roll the little balls in the cinnamon/sugar mixture.

Place on cookie sheets and bake at 375 for 8-10 minutes.

Cool on the pan for 3-4 minutes.***

*I think the almond extract is the "secret ingredient" in this recipe ... and I love it because it smells like my mom's homemade frosting; she always used almond extract in the frosting she made for our birthday cakes. And I thought it was cute when Gretchen was helping me make these a few weeks ago, she smelled the dough and said, "Oooh. These are frosting cookies!" She recognizes the smell as well.

**Does anyone know of another use for cream of tartar besides in snickerdoodles? That's the only time I've ever used it...

***Francine gave me a little cookie tip... she lets her cookie sheets cool completely before placing the next batch on. I find it works nicely, especially with chocolate chip cookies; it keeps the chips from melting on the sheets before baking onto the sheet.

Easy Cheesy Pie

Story:

I was looking for a treat for our Family Night last night, and as I flipped through my scrapbook of a cookbook, I came across this one. I was all excited because I had forgotten all about this delicious little thing! I made it several times last summer (easy and refreshing), but I forgot about it until yesterday. I made it again, and the whole fam loved it.

The recipe came off the underside of a Kroger's pre-made graham cracker crust. They suggested using a can of cherry pie filling. My family, not being fans of pie fillings, put on loads of fresh strawberries. Also good with strawberries and kiwis.

Ingredients:

1 (9-inch) graham cracker crumb crust

1 (8-oz) pkg of cream cheese, softened

1 (14-oz) can sweetened condensed milk

1/3 C lemon juice

1 t vanilla extract

toppings of your choice

Directions:

In a medium bowl, beat the cream cheese until light and fluffy.

Add sweetened condensed milk and blend thoroughly.

Stir in the lemon juice and vanilla.

Pour into crust.

Chill two hours, or until set.

Top with toppings of your choice.

Marinated Cucumbers

Story:

You know how I said that in Utah, we would have neighborhood BBQs sometimes? Well Tiffany S. brought this cucumber salad one time, and loving cucumbers like I do, I had to get the recipe from her.

Ingredients:

2 medium cucumbers, thinly sliced

1/3 C cider vinegar

1/3 C water

2 T sugar

1/2 t salt

1/8 t pepper

chopped fresh dill weed or parsley, if desired

Directions:

Place cucumbers in a small bowl.

Shake the remaining ingredients (except dill weed) in a tightly covered container.

Pour over cucumbers.

Cover and refrigerate at least 3 hours to blend flavors.

Drain marinade off of cucumbers.

Sprinkle with dill weed.

Wingers Salad

Story:

Lalalalala!! I am so happy! I have discovered a new (easy!) favorite salad. Everyone liked it, it was easy, and sooo yum. It tasted so good that I didn't even want to stop to take a picture!

Ok, so in Utah, there is a restaurant called Wingers. It, of course, is famous for its spicy wings. On my friend Amie's blog, I saw a copy cat recipe for the "hot sauce" that Wingers puts on their wings. (Click here for the post on Amie's "Sisters Always Simplifying" blog.)

My sister Suzanne and her family love Wingers, so I told her about it and she tried it out and reported that the sauce was fabulous on chicken breasts on a salad. My friend and neighbor Jessica W. said they tried it with chicken nuggets, and they said it was good... so here's my new favorite dinner/salad:

Ingredients:

lettuce and spinach, washed and cut for a salad

breaded chicken (however many for your family) (I buy the Tyson frozen ones from Costco)

Ranch dressing packet (Make according to the package directions, except use buttermilk instead of milk)

2 T water

3 T Frank's Hot Sauce

3/4 C brown sugar

Directions:

Prep the Ranch dressing. Refrigerate.

Bake nuggets according to package directions. After cooking, slice into little strips.

For the sauce: In a pot, bring water, Frank's hot sauce, and brown sugar to a boil (to melt the sugar), stirring occasionally.

Pour the hot sauce over the chicken nuggets and mix to coat. Note: I only put sauce on half the nuggets... the hot sauce was too spicy for the kids. But the kids loved the plain nuggets on the salad.

To serve: just put a bunch of lettuce/spinach on the plate, sprinkle on chicken nuggets (plain or spicy), then pour the buttermilk Ranch over the top.

Note:

I found that because the chicken was spicy, I ate a LOT of greens with the chicken to mellow out the spice. Hope you love it!!

Easy Waffles

Story:

This is nothing special, really. It's a basic waffle recipe out of my good ol' red and white checked Better Homes and Gardens cookbook. Except that this is the doubled version. And I adjusted the flour to use about half whole wheat... The whole wheat just makes them that much heartier.

Ingredients:

2 C whole wheat flour

1 1/2 C white flour

2 T baking powder

1/2 t salt

4 eggs

3 1/2 c milk

1 C oil

Directions:

Mix all the dry ingredients in one bowl.

Mix the wet ingredients in another bowl.

Then mix all together.

Then just cook 'em up in your waffle iron.

I like 'em with strawberries and whipped cream.

Or with bananas and syrup.

Or peanut butter and syrup.

(It's like dessert, really.)

When Ben makes them, sometimes he puts berries right into the batter.

Or, for the kids, he'll put in mini chocolate chips.

They love that!

Whole Wheat (Blender) Pancakes

Story:

The kids and I started a little tradition about a year or so ago. Ben works late once or twice a week, usually on Thursdays. Thus, Thursdays have become our fun (and simple!) little "Pancake Night." We do German Pancakes, Cottage Cheese Pancakes, pancake-mix pancakes, or sometimes just bacon and eggs, breakfast burritos... you get the point. Key word for me is simple; key word for kids is fun.

This recipe is one of the more recent adoptions to "Pancake Night." It's from Traci's ward cookbook, and this one was submitted by Traci, herself. They are simple and delicious and made from whole wheat and surprisingly filling. They are great served with sliced bananas and syrup, or sliced strawberries and whipped cream. (When I do the strawberries and whipped cream, it pretty much tastes like dessert for dinner. hehe)

Ingredients:

1 1/2 C buttermilk

3/4 C whole wheat kernels

3 heaping T corn meal

1 heaping T brown sugar

2 eggs

2 T margarine, cut in small pieces

1 heaping T baking powder

1/4 to 1/2 t baking soda

Directions:

In a blender, liquify the buttermilk and the whole wheat kernels for 4 full minutes.

Add the corn meal, brown sugar, eggs, and margarine. Blend for 30 seconds.

Then add the baking powder and baking soda. But just switch the on and off just enough to blend in the baking powder--just two or three times.

Let the mixture rise to the top of the blender before pouring onto the griddle.

Note to my neighbors:

I know whole wheat kernels are something not everyone has on hand. I happen to have a lot. If you ever want to try ths recipe, feel free to ask for some!

Summer Salad

Story:

I have a "salad spinner" and I love it; I've had it for years. It's great to wash up some lettuce in it, spin it dry, and then I always have clean, crisp lettuce ready to throw on a sandwich or on a plate for a quick salad. Anyway, this recipe for a "Summer Salad" came with the SoftWorks Salad Spinner when I bought it. It sounded good, so I tried it. It's become a fave.

Ingredients:

Salad

mixed salad greens

strawberries, sliced

3 kiwis, peeled and sliced

1/2 C dried cranberries

Dressing

1/4 C red wine vinegar

1/2 C olive oil

3/4 t salt

1/2 C sugar

Topping

1 C slivered almonds

1/3 C sugar

Directions:

For the salad: Combine all ingredients in a large bowl.

For the dressing: Combine all ingredients, shake well, and pour over salad.

For the topping: Heat almonds and sugar in a saucepan over low heat, stirring constantly until sugar melts. Stir until almonds are coated. Remove from heat and let cool. Sprinkle almonds over the salad.

And, well, there you have it. Enjoy!

Notes:

The original recipe called for a cubed mango, too. That just seemed a little too much sweetness, even for me...

Also, note that the almonds probably don't need to be sugar-coated... though they are really good. Also, when I do prepare them, it always takes longer than I remember it's going to. So when you prepare the salad, probably start with the almonds first. Then they can cool while you do everything else. Just a simple little tip.

Fruit Salsa

Story:

A few years ago, I picked up a crock pot cooking cookbook called: Fix-It and Forget-It Lightly, by Phyllis Pellman Good. At the time, it seemed like we were going to lots of game nights and outdoor BBQs with neighbors and such... and at times I was perplexed as to what to take as an appetizer to share. But that is when I discovered this FRUIT SALSA. It's a crock pot appetizer, so it makes it easy to do ahead as well as easy to serve. And most importantly, it tastes good.

For some reason, I thought of it the other day, and now I'm itching to make it again...

Ingredients:

1 can mandarin oranges (11 oz)

1 can unsweetened sliced peaches, undrained (8 1/2 oz)

1 can unsweetened pineapple tidbits, undrained (8 oz)

1 medium sized onion, chopped

1/2 of a medium-sized green bell pepper, chopped

1/2 of a medium-sized red bell pepper, chopped

1/2 of a medium-sized yellow bell pepper, chopped

3 garlic cloves, minced

3 T cornstarch

4 t vinegar

(And Tortilla Chips to eat it with, of course.)

Directions:

Combine all the ingredients in a slow cooker. Cover. Cook on high for 2 hours, stirring occasionally.

Serve with tortilla chips. (If I remember correctly, it was good hot--right out of the crock pot-- OR cold.)

Notes:

I think I remember that I liked to double it. It

made a LOT, but that way I just used the whole pepper (of each color). And it makes good leftovers.

Pineapple Slush

Story:

This one right here is a great "refreshment" ... and you will often see something like it at many Mormon activities. I first got the recipe from Emily K. when we worked together on Relief Society Enrichment activities. (We used it at the RS Commemoration dinner in March of '08). The only time I've made it myself was for Megan's baptism (March of '09). I just had a request this afternoon for the recipe, so I thought I'd go ahead and post it while I was thinking of it.

Ingredients:

6 C water

4 C sugar

46 oz can pineapple juice

1/2 - 2/3 can frozen orange juice concentrate

1/2 - 2/3 can frozen lemonade concentrate

1 t almond extract

Directions:

Combine water and sugar in a large pot. Bring to a boil, then let it cool. Add pineapple juice, then add frozen orange juice concentrate, lemonade concentrate, and almond extract. Stir well. Pour into a large container and freeze.

When ready to serve, put frozen mixture in the punch bowl (or whatever) and pour 7-up or ginger ale over the top. Break it up a little, and... voila! Pineapple slush.

Spicy Honey Chicken Salad

Story:

All I can say is, "Soooo good." I am so glad that I happened upon this recipe on good friend Becky D's blog. Click here for the link to the recipe on her blog. She actually got it off of a cooking blog she follows, so click here for the original recipe on "Our Best Bites."

I saw it on her blog, and trusting Becky the way I do, I just had to try it ASAP. I even trusted her enough to try it (untested) on my little dinner group. Two of the three families loved it. (And the third just hadn't made it yet, last time I checked.) I made it... and I was absolutely drooling over it. It's definitely a fave!!

Please note that most of the instructions you read below come from "Our Best Bites." (I'll put my comments in parentheses.)

It looks a little confusing at first glance, but it's really pretty simple. And the other day for lunch, I didn't have any of the chicken, but I made the salad without chicken (just lettuce, mango, avocado, and the dressing) and it was fabuloso.

Spicy Honey Chicken
Ingredients:

8 boneless chicken thighs (Our Best Bites swears by the thighs. I used thighs, and they were yum. Becky says breasts work fine too. I want to try it with tenderloins next time.)

2 t vegetable oil

For the Rub:

2 t garlic
2 t chili powder
1/2 t onion powder
1/2 t coriander
1 t kosher salt
1 t cumin
1/2 t chipotle chili powder; for extra heat, increase chipotle or add ground red pepper

For the Glaze:
1/2 C Honey
1T Cider Vinegar

Directions:
Combine the rub spices in bowl and mix well.
Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry.

Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces.

Then toss chicken with the spice rub to coat all sides well.

Use your hands and get in there!

Grill chicken a few minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it's not so thick.

Add the vinegar and combine well. Reserve 2T honey glaze for later.

Take the rest and brush on chicken (both sides) in the final moments of grilling.

I'm gonna warn you that this can make a hot mess, literally. It's sugar, and it's gonna drip. But the smelly smoke is worth it for a minute or two. Just leave your grill on for a few minutes after the chicken is done to burn off any excess glaze. It's totally worth it once you taste this stuff.

If you don't have a bbq, try it on an indoor grill pan or use your broiler. Just be sure to open a window in case you burn your glaze!

Remember how I had you reserve that extra couple tablespoons of glaze? Ya, drizzle that on top now. You're taste buds will thank you.

Honey-Citrus Vinaigrette
Ingredients:
1 garlic clove, minced
1/2 T grated onion
1/3 C fresh orange juice
3T fresh lime juice
1T honey
1 t cumin
1/2 t salt
1/4 t ground black pepper
1/2 C vegetable oil

Directions:
Place all ingredients in a tightly sealed jar and shake your bootie (and the jar) vigorously.

Store in the fridge, and shake before dressing salad.

Spicy Honey Chicken Salad
1-2 heads Romaine or Red Leaf Lettuce
2 ripe but firm mangoes, chilled
2-3 ripe but firm avocados
Spicy Honey Chicken
Honey-Citrus Vinaigrette

Directions:
This serves 4 large salads or 6 smaller sized ones.
While chicken is grilling, wash lettuce and divide among serving plates. Slice avocados and mangoes and place them on top of the lettuce. When chicken is finished, let it sit for 5 minutes before slicing to preserve the juices. Then slice it up and divide among the salads. Drench it all in the Honey-Citrus Vinaigrette and pretend you're at a fancy restaurant!

Ham Fried Rice

Story:

I love Chinese food. Even when it's not "real" Chinese food... Americanized versions work just fine for me. And the fried kind is especially good!

I found a basic ham fried rice recipe in "The Domestic Diva's Party Cookbook." That's basically what I use, just tweaked a little.

Ingredients:

2 T butter

2 ribs celery, diced

1/2 C chopped onion

1 C frozen peas

2 C diced ham

6 C cooked rice

soy sauce

Directions:

Melt butter in a large frying pan; add celery and onion and cook until tender, but not brown. Add the ham, the rice, and the frozen peas. Stir until blended. Add soy sauce until mixture is a light brown, or to taste. Heat through.

Note:

The original recipe didn't call for the peas; I added those. I've also added shredded carrots before, mostly just for color. I am not real strict with the measurements of anything. I usually add more celery and onions... just 'cause I love 'em.

The recipe also said to use 6 cups of refrigerated cooked rice. I've never done that... so I don't know if that would improve the texture or something... But I just always do some up in my rice cooker and just add it to the skillet when it's ready.

Lemonade Specialty

Story:

Sarah E. gave me this recipe. If I remember correctly, she made it for me for a party or something at my house once. (Sarah, was it for Ben's 30th surprise party? I can't remember.) Anyway, it is delicious.

Ingredients:

5 quarts water

3 C sugar

2 T lemon extract

1 T citric acid

slushy ice

Directions:

Mix first four ingredients in a punch bowl. Add ice, and serve.

Cowboy Caviar

Story:

Another one from good ol' Sarah E. In our Utah neighborhood, we would try to have little outside dinner parties with other families now and then. She brought this to Zak & Kelly's one time, and I thought I was in love! I had found a new favorite. Sarah called it Black Bean Salsa; Kelly dubbed it "Cowboy Caviar." Great summer treat (when tomatoes are a'growin'!) to take to a BBQ or something.

Ingredients:

1 can black beans

1 can shoepeg corn

1 can diced green chilies

4-5 tomatoes, diced

2-3 avocadoes, chopped

chopped red onion (to taste)

chopped cilantro (to taste)

lime juice (about 1 lime)

2 T white wine vinegar

salt (to taste)

Directions:

Mix all ingredients together in a bowl. Sample. Add onion, cilantro, salt, or lime juice to taste. Sample again. Adjust. Sample some more.

Serve with tortilla chips.

Lisa's Sweet Chicken Fingers

Story:

Another good one from sweet Lisa P. I got it through my friend Heather D., though. She posted it on our ward's recipe blog: Sharing Is Love. She posted it, I tried it, and it's a hit. I've had some chicken tenderloins in the freezer that need to be used, so I'm making this tonight.

Ingredients:

Chicken tenderloins (as many as it takes to fill the tummies)

2 eggs, beaten

1/2 C flour

1/2 C cornstarch

1/2 t garlic salt

1 T oil

1 1/2 C sugar

1/2 C water

1/2 C ketchup

2 T soy sauce

1 t salt

Beat the eggs in one bowl. In a separate bowl, combine the flour, cornstarch, and garlic salt.

Dip the chicken in the eggs. Then roll in the flour mixture. Coat the chicken well and then fry in a lightly-oiled skillet until browned on both sides. (Add extra oil as you go, or in between batches.) Place the chicken in a 9x13 baking dish.

Whisk the ketchup, water, sugar, soy sauce, and salt together in a saucepan. Simmer until warm. Pour over chicken and bake for 45 minutes at 350. (Heather recommends making extra sauce or save some to pour over your rice or egg rolls.) Serve with white rice.

Notes:

As I've noted before, some things tend to be "too sweet" for Ben. The first time I made this, he was surprised by just how sweet is was. The next time I cut the sugar by a third. Still too sweet (for him). The third time I cut the sugar in half, and he liked it better, though it wasn't quite sweet enough for me to still be able to call it "Sweet Chicken Fingers." So depending on the intensity of your sweet tooth, adjust accordingly.

Moroccan Chicken

Story:
Ben and I were able to have a week-long getaway in April. It was great! Ben, being the patriot that he is, has really wanted to go to Washington DC. Neither of us had ever been there, and we know it's a "must see." One of the biggest highlights of the week, however, was that we got to stay with my life-long friend Becky, her husband Mark, and their cute, cute little boy, Abram. They were excellent hosts and excellent company. They even had dinner ready for us every night when we got back from our adventures, regardless of the time. Mark cooked a few times, and this is one of the meals he prepared. I LOVED it.

(Note to my dinner group: I haven't actually MADE this meal yet, so I have no special "tips" to give you. Good luck!)

Ingredients:
1/2 t olive oil
2 lbs boneless, skinless thighs (or breasts)
2 C thickly sliced yellow onion
1 T fresh ginger, peeled and minced
1 t ground cumin
1/2 t salt
1/2 t ground coriander
1/2 t ground cinnamon
1/2 t black pepper
4 cloves minced garlic
1 1/2 C chicken broth
1 (15.5 oz) can chickpeas, rinsed and drained
1 (7oz) package dried apricots, halved (about 1 1/3 cups)

Directions:

Heat olive oil in a large dutch oven (I'll just use a skillet, I guess) over medium-high heat.

Add half of the chicken to the pan and cook for 5 minutes, browning on all sides.
Remove chicken from the pan and repeat with the remaining chicken.

Add onion to pan; saute for 3 minutes or until tender.Add ginger and next 6 ingredients (through the garlic).  Saute for 30 seconds or until fragrant.
Stir in broth, scraping the pan to loosen the browned bits.
Return chicken to pan; bring to a simmer.
Cover, reduce heat, and simmer for 1 hour, or until chicken is tender.

Remove chicken from the pan with a slotted spoon; cool slightly.

Cut chicken into bite-sized

pieces.  Add chicken, chickpeas, ad apricots to the pan.  Cover and simmer 10 minutes or until thoroughly heated.  Serve with couscous.

(Yield 8 servings, about 3/4 C each)

Amazing Sandwich

Story:
Have any of you ever been invited to do one of those "recipe exchanges"? It's like one of those good ol' fashioned chain letter things that you used to get invited to do as a kid... only this one you forward on a recipe on to one person and then you get like a zillion recipes from other people. I'm not very good at following through on these kinds of things, but if I get one when my mood is just right, I try to do it.
Well, this recipe came from one of those recipe exchanges a few years ago. The gal didn't put her name on the recipe card, so I have no recollection of who sent it to me. But, man!, this is a yummy sandwich. Now that my kids are getting older and eating more, I usually do two loaves... or just one if I have a side dish to go with it. We all like it a lot.

Ingredients:
1 or 2 Pillsbury French Bread Loaves (refrigerator section)
Guacamole (I like Wholly Guacamole... so good!)
Turkey (deli meat)
Monterey Jack cheese, sliced
Tomatoes, sliced
Olives, sliced
Lettuce

Directions:
I think it's pretty obvious... but bake the loaves according the instructions on the package. Then layer on all the ingredients. Be sure to spread the guacamole on generously.

Sarah's Best Chicken Pasta Salad

Story:
I've mentioned Sarah E. before on this blog. I love Sarah! She lived across the street from me in UT and we were great buddies. This is her recipe. I remember I first had her chicken salad at a baby shower that she hosted in her home.... and, sadly enough, I remember this salad more than anything else from that morning! I made it when we had lots of family over after Gretchen received her baby blessing. I also made it for a Relief Society Birthday Dinner (when I was the enrichment leader.) Basically, it makes quite a bit and it's been a hit every time. So I hope you like it too...

Ingredients:
4 C cooked and salted shredded (or cubed) chicken
3 C (uncooked) medium pasta shells: Cook, drain, and chill
2 C red grapes (I usually slice 'em in half)
2 C diced celery
2 C diced red apples
1 small can crushed pineapple
1/4 C sliced green onions
1 1/2 C cashews (bits or whole)
1 C mayonnaise
1 C coleslaw dressing (Sarah's aunt says that it's best with Best Foods or Hidden Valley brands)

Directions:
Start with cooking the chicken and the pasta.
Then just add to a big bowl: the cooked chicken, the cooked pasta shells, grapes, celery, apples, pineapple, and onions-- and mix all that up. (It's best to do this the night before, and keep it in a ziploc bag in the fridge overnight... gives the flavors a chance to blend. Also, the juice from the pineapple keeps the apples from browning.)
Then, before serving, mix (in a separate bowl) the mayo and the coleslaw dressing. Add the mayo/dressing and the cashews to the chicken/salad mixture right before serving.
It would look pretty served on a lettuce leaf, but I usually serve it up in a big fat croissant to make a chicken salad sandwich! Yum!

Note:

• I have started putting the chicken in the crockpot the day that I'm going to make this salad... and then I just shred the chicken. It's easier for me than baking and cubing it... especially if I'm making a double batch. Also, I usually make it in the summer, and this way I don't have to turn on my oven.
• I'm not a big "nut" fan, but these cashews are great in it! And Sarah said that she's forgotten them before, and the salad isn't quite salty enough.
• Kentucky Friends: For anyone here in my neck of the woods, the only grocery store I've found that carries the HV brand of coleslaw dressing is Crestwood Supermarket. Let me know if you find it cheaper than $3.99 anywhere else!

Becky's Chicken & Black Beans

Story:
When I lived in UT, my good friend Becky D. and I used to go to the LDS cannery on a regular basis. We were making good progress on our food storage and having a few little adventures while we were at it ... like when the lid wasn't on tight and we sent "potato pearls" flying through the air! Good times.
When canning black beans one time, we got to talking about recipes, and she shared this one with me... one of her favorites, and now, one of ours.
It is served like a casserole, though Ben likes to roll it into a tortilla with sour cream to make a burrito. It makes a really tasty burrito! It's full of fresh ingredients, which I love and it has a great flavor. Enjoy!

Ingredients:
2 chicken breasts, cooked & shredded (I use the Cafe Rio chicken in here... yum!)
2 medium tomatoes
1 medium avocado
2 T cilantro or parsley, chopped - (I always use cilantro and I usually use more than 2T)
1 (15oz) can black beans
1 (12oz) jar of salsa (1 1/3 cups)
1 (8oz) pkg Monterey Jack cheese, shredded
4 flour torillas

Directions:
Preheat oven to 400.
Dice tomatoes and coarsely mash avocado.
Set aside 1 teaspoon of the chopped cilantro and 1/2 cup of the cheese.
In a large bowl, stir together the chicken, tomatoes, avocado, black beans, salsa, remaining cheese, and remaining cilantro.
Put mixture in a 9x13 (or a shallow 2 1/2 qt casserole dish). Cut tortillas into quarters and arrange over the chicken mixture.
Cover with foil and bake for 45 minutes, or until hot and bubbly.
Remove from oven and set oven to broil. Remove foil and sprinkle the remaining cheese and cilantro over the top.
Broil for 3 minutes or unil top is crisp and golden.

Chicken & Pasta Stir Fry

Story:
When we first moved into our house in Crestwood, a cute little magazine came in the mail for the previous owner or "current resident." Well, I was the new current resident, so I kept it. It's one of those "Food and Family" magazines put out by Kraft to try to sell their products. Most of their stuff seems highly processed, but I've come across a few good recipes in there and we like this one. They called it "Speedy Chicken Stir Fry," but that sounds too cheesy. Nonetheless, it's one of the kid's faves... which is nice, because it is pretty easy.

Ingredients:
8 oz. angel hair pasta
2 C broccoli florets
2 C sugarsnap peas
1/2 C shredded carrots
1 lb. boneless, skinless chicken breasts, cut into thin strips
1/2 C Kraft Asian Toasted Sesame dressing
2 T soy sauce
1/4 t ground ginger
1/4 t garlic powder
1/4 t crushed red pepper
1/3 C dry roasted peanuts

Directions:
Cook pasta as directed on package, adding the veggies to the boiling water for the last 3 minutes of the cooking time.

Spray a skillet with cooking spray; heat on medium-high heat. Add the chicken, cooking 6-8 minutes or until cooked through (stir occasionally). Then stir in the dressing, soy sauce, ginger, garlic, and crushed red pepper. Cook and stir for 1 minute.

Drain the pasta mixture into a large bowl. Add the chicken mixture and mix lightly. Serve in bowls and sprinkle the peanuts on top.

Note:
The original recipe just called for the broccoli. I added the sugarsnaps and carrots--the sugarsnaps are actually my favorite part of the dish, and the carrots are really just for color. You can add whatever other veggies you want or have on hand.

Ranch Broiled Chicken

Story:
Looking back, I don't know what Ben and I ate the first year or so we were married. Honestly, I vaguely remember that "Chili Mac" was on the menu! (Eew.) Needless to say, this was about the time of my life that I started perusing magazines here and there for ideas.
I remember sitting at my in-laws house one afternoon and looking through one of LuAnne's magazines when I came across this recipe on a Ranch dressing advertisement. It sounded easy enough... and I discovered (for the first time!) the beauty of broiling meat.

Ingredients:
1 packet (1 oz) Hidden Valley Original Ranch dressing mix
2 T olive oil
1 T red wine vinegar
1 pound boneless, skinless chicken breasts (I use 4 frozen breasts)

Directions:
Combine the dressing mix, olive oil, and vinegar in a plastic bag. Add chicken; shake and work mixture into the meat. Marinate for at least one hour.
Broil chicken 10-14 minutes total, turning once.

Notes:
This is a quick and easy fix with a box of couscous and a salad. Keep in mind that you can grill this meat in the summer... oh, and leftover chicken is always good sliced up on salads.

Fish Tacos

Story:

Another one from Monica! I adapted the sauce... it's pretty easy really.

Ingredients:
small corn tortillas
fish sticks (click here for our favorite kind)
salsa (click here for our favorite kind)
cabbage, sliced "as thinly as humanly possible" (as Monica puts it)
Cafe Rio dressing (click here for recipe)

Directions:
Bake fish sticks according to package directions. (I like 'em nice and crispy, so I leave them in longer than the directions say.)
Rub a little oil on each side of each tortilla and put it in a pan to crisp it up a little.
To eat, take the tortilla and layer on 1 1/2 to 2 fish sticks, salsa, cabbage, and dressing.
That's it! Enjoy...

San Francisco Chops

Story:
This is another recipe from Traci's mom, Julie. It was in the original cookbook that she made for Ben and me for a wedding gift. I'm not usually a big fan of pork chops, but the flavor of these is awesome!

Ingredients:
4 pork chops (1/2 to 3/4 inch thick - about 1 1/2 lbs)
1 T oil
1 clove garlic, minced
2 t oil
4 T beef broth
4 T soy sauce
2 T brown sugar
1/4 t crushed red pepper
2 t cornstarch
2 T water

Directions:
Trim fat of pork chops.
Heat oil in skillet. Brown chops on both sides
Remove the pork chops and add a little more oil if needed.
Saute garlic for a minute, being careful not to burn it.
Combine oil, broth, soy sauce, brown sugar, and red pepper.
Place chops back in skillet and pour the sauce over them.
Cover tightly.
Simmer over low heat until chops are tender and cooked through (30-35 minutes).
Add a little water (1 to 2 T), if needed, to keep sauce from cooking down too much.
Turn once.
Remove chops to a platter. Stir in the cornstarch, dissolved in water. Cook until thickened. Pour over the pork chops and serve with noodles or rice.

Monica's Granola

Story:
I have a good friend here in KY named Monica. And I love that we can hardly ever get off the phone with each other without sharing a recipe with each other. (Actually it's usually her sharing something new she discovered... which I am always anxious to copy.) She shared her granola recipe with me... and I fell in love with it. Thanks, Monica!

Ingredients:
14 C rolled oats
2 C wheat germ
2 C coconut
2 t salt
1 1/4 brown sugar

1/2 C honey
1 C oil
1 C warm water
1 T vanilla

Directions:
Mix all the dry ingredients in a big bowl.
Mix the wet ingredients together in a separate bowl.
Pour the wet over the dry and mix together.
Pour the granola onto two baking sheets.
Bake at 225 for 2-3 hours, stirring occasionally.

To serve, you can add anything you'd like... like peaches, bananas, raisins, craisins, almonds, etc. I like to sprinkle on some flaxseed and I love it with nutmeg!

Taco Soup

Story:
Believe it or not, somehow I grew up never having Taco Soup. My mom gave me this recipe soon after I was married and I thought it was the best creation ever! It was then that I realized that everybody else in the world already seemed to know what it was. And everybody else already seemed to have their own version of this yummy soup. Oh well. This one is my all-time favorite recipe for Taco Soup. I love it. Ben loves it. The kids love it. And it makes a lot, so be prepared for leftovers!

Soup Ingredients:
1 lb. ground beef
1/2 C chopped onion
2 C water
1 (12 oz) can of V-8 juice
3 (14.5 oz) cans of diced tomatoes
1 (16 oz) can of red kidney beans (drained)
1 (11 oz) can of corn (drained)
1 (14.5 oz) can of green beans (drained)
1 pkg. taco seasoning
2 T sugar

Garnish Ingredients:
Fritos (I like the Scoops!)
Grated Cheese

Directions:
Cook the ground beef with the onions.
In a big pot, add all the soup ingredients except the corn and beans.
Simmer for 20 minutes.
Add the corn and the beans the last 5 minutes.
Serve with Fritos and grated cheese.

Notes:

• The original recipe called for 3 cups of water. If it seems a little too thick for you, feel free to add more.
• The original recipe called for 16 oz can of V-8. I either just use one 12 oz can... or sometimes I have some of the little 5.5 oz cans (Costco) on hand, so I use 2 or 3 of those.
• I buy taco seasoning in bulk, so I use 1/4 cup of that instead of the individual packages.
• Other ideas for the garnish: green peppers, green onions, sour cream, olives, chopped tomatoes, or avocado.

Pumpkin Chocolate Chip Cookies

Story:

I love pumpkin chocolate chip cookies. They've been one of my favorites for years, but I had never made them until a couple of weeks ago. And I've made them three times since then. Knowing that I like them so much, my good friend Kate W. shared her recipe with me. I shared some with my neighbors last week, and now they want the recipe as well. Sure sign it's a "keeper." Here you go:

Ingredients:

1/2 C sugar

1/2 C brown sugar

1 C margarine

1 t vanilla

1 egg

1 C canned pumpkin

2 C flour

1 t baking soda

1/2 t salt

1/2 t ginger

1 1/2 t cinnamon

1 C chocolate chips

Directions:

In a large bowl, beat the sugar, brown sugar, and margarine until light and fluffy.

Add vanilla, egg, and pumpkin; blend well.

Lightly spoon flour into measuring cup, level, and stir in the flour, baking soda, salt, cinnamon, and ginger; mix well.

Stir in chocolate chips.

Drop desired amount onto an ungreased cookie sheet. Flatten the cookies a little with a spoon.

Bake at 350 for 14-17 minutes... until edges are lightly golden.

Cool on sheet for 1 minute, then remove.

Makes about 2 dozen cookies.

Notes:

• The recipe says you can use butter or margarine. I've found that butter, in cookies, usually makes the cookies crispier and margarine makes 'em softer, so I use margarine.
• I like to double the recipe so I can use the whole can of pumpkin. (I mean, what would I do with a half a can of pumpkin sitting in my fridge?) The only downside, is then you have to use a whole box of margarine... and that just seems kind of gross, y'know?
• The recipe also suggests using peanut M&M's instead of chocolate chips... I'm a chocolate chip girl, so that's what I use. But have fun with it!

Microwave Caramel Corn

Story:
This one came from Ben's sweet Grandmommy.
Aaaw...we sure miss her.

Ingredients:
15 C air-popped popcorn (that's about one batch in my air-popper)
1 C brown sugar
1 cube of margarine
1/4 C light Karo syrup
1/2 t baking soda
(& a brown paper bag)

Directions:
Pop the popcorn into a big bowl.
Put the brown sugar, margarine, and karo syrup in a glass bowl. (I use my 4 cup Pyrex glass measuring cup.) Microwave 2 minutes. Stir. Microwave 3 minutes more.
Add the baking soda and stir well. (This is the cool science experiment part where it changes color and texture.)
Pour over the popcorn and stir gently.
Pour the popcorn into a brown paper bag and microwave for 30 seconds. Shake well, then microwave for 1 more minute.
Pour into a bowl and as it cools, break it up with a wooden spoon.

Note:
I'm typically a butter kind of person (not margarine). But the popcorn gets harder and burns more easily with butter. Stick with the margarine.

Tortilla Soup

Story:
When I got married, Julie & Brent R. gave me a binder with dividers, a few recipes, and plenty of sheet protectors. This book would eventually become my personalized collection of recipes. A "recipe scrapbook," if you will... but without all the fancy "embellishments." I now have all sorts of recipes filling the pages: nicely typed recipes, sticky notes, cutesy recipe cards, printed e-mails, index cards, photocopies, Relief Society handouts, and magazine cutouts. One of the original recipes from the couple who gave me this book, was a recipe for Tortilla Soup. I probably had this book for about 5 years before I tried making it... and now it's one of our faves! Thank you, Julie!

Ingredients:
1 T butter
1/2 onion, diced
1 garlic clove, chopped
1/4 t black pepper
1 can diced green chilies
1/8 bunch cilantro, chopped
1/2 t oregano
1/2 t cumin
1/2 t chili powder
1 large tomato, diced
1 C diced cooked chicken (I like to use my Cafe Rio chicken)
5 C chicken stock (save out 1 C)
1/2 C dry Masa
Garnish:
tortillas
cheddar cheese, shredded
avocado, coarsely chopped

Directions:
Melt butter in stock pot. Add onion, garlic, and black pepper. Stir and cook until transparent.
Add chilies and the rest of the herbs and spices.
Add tomatoes, chicken, and chicken stock. Simmer for 15 minutes.
In a separate bowl, mix the reserved chicken stock with the Masa. Whip until all lumps are gone. Add to the soup and stir until thickened.
Cut tortillas into strips. Spray cookie sheet with cooking spray. Put the strips on the cookie sheet and spray the top sides as well. Bake in 350 degree oven until crisp.
To Serve:
Place a few tortilla strips and a few pieces of avocado into the bottom of the soup bowl. Pour in soup and top with more tortilla strips and grated cheese.

Enjoy!

Cheese Balls

Story:
Cheese Balls. Thanksgiving, every year. Christmas, too. My mom always had a cheese ball out. She even had one of those wooden cheese ball serving plates. You know, the kind with the two ceramic tiles inlayed in each corner with the little knives attached with a skinny chain? I hate to admit it, but sometimes I wouldn't be hungry for the Thanksgiving feast, because I had already had my fill of Wheat Thins, Ritz, and Triscuits topped with the following cheeses.

Three Cheese Nut Log
Ingredients:
Kraft Roka Blue processed cheese
Kraft Old English processed cheese
4 oz cream cheese
2 T grated or minced onion
chopped peanuts

Directions:
With cheeses at room temperature, blend together. Add onion. Chill for easy handling. Shape into a ball or a log. Then, right before serving, roll in the chopped nuts.

Note: I don't use the peanuts like my mom did--we're not big fans of nuts around here. But the nuts do give it more of a "polished" look. And sometimes I have to go to different grocery stores to find the Roka Blue cheese. However, the little glass containers that the cheeses come in work great for little orange juice glasses at breakfast!

Pineapple Cheeseball
(This one is actually a little easier to make, and it's probably my preference, though they are both great!)

Ingredients:

8 oz pkg cream cheese, softened
Small can of crushed pineapple,well drained
Fresh minced onion--about a tablespoon

Directions: Mix well. Chill. Form into ball. Voila!