Rochelle's Pumpkin Cookies

Story:

Last week I sent out another one of those recipe exchange e-mails. I don't always do those... really. But I guess I was just in the mood that day. (Besides, I take the really easy way out and just send a link to this blog as "my recipe." ha!) Anyway, this is what my sister Rochelle writes back to me:

Hey Cokes,

I sent a recipe to [your friend], but I’m not forwarding to 20 of my friends. I just don’t do chain emails. ;-) Here’s the recipe… it’s yummy! Put it on your blog so I never lose it. ;-) I had to send it to Dale’s sister Sina recently, as she said she’s tried other Pumpkin Cookie recipes, but they’re never as good.

Love you!

-Ro

So... I haven't officially tried this recipe yet. And this is not showing any disrespect to the Pumpkin Cookies I have already posted on this blog. (I still love your pumpkin cookies, Kate!) But just because my sister asked me to, this recipe for "THE BEST PUMPKIN COOKIES EVER" is going here... just so Rochelle never loses it.

Ingredients:

1/2 cup butter
1 1/2 cups white sugar
1 cup canned pumpkin
1 egg
1 tsp vanilla
2 1/2 cups flour
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips (optional)

Directions:
Cream butter and sugar, then add pumpkin, egg, and vanilla and mix well.
Mix in flour, cinnamon, baking powder and soda, and salt.
Bake 8-10 min at 350 degrees.

Vitamina

Story:

In his younger years, my dad served a mission in Brazil. Missions were 2 1/2 years then, so he had a lot of time to live, love, and serve there. He brought home with him lots of experiences to be shared throughout the rest of his life. One such "experience" was that of the VITAMINA. Since bananas and avocados grew in plenty in Brazil, he and his companions would make drinks that they would call "vitaminas." Bananas, avocados, ice cubes... whatever was in their apartment. In turn, I grew up on these. Growing up in San Diego, avocados were plentiful and fruit abounds.

Directions:

While I don't have a specific recipe to give you here, I want you to rest assured, that children don't mind green smoothies. In this vitamina, I think I used an avocado, a couple of bananas, ice, water, and some vanilla. Easy-peasy and so healthy-good. Sometimes I put in sugar or honey to sweeten. You can add whatever fruit is around, and we throw in yogurt all the time as well. But remember the avocado. They are so good for you.. and the fats help you to not get so hungry-so quickly after eating it...

Ciao!

Anniversary Chicken (or Teriyaki-Ranch Chicken)

Story:

My friend Erin L. is in a dinner group with a few other families. One day she was raving about some chicken that our friend Heather D. had made for the other families. So, you know me, I called Heather to get the recipe and this is what she gave me...

Ben asked me why this dish was called "Anniversary Chicken" ... I told him I didn't know, that's just what Heather called it. So he told me I should just call it Teriyaki-Ranch Chicken. Call it what you will, it tastes great!

Ingredients:

Chicken tenders (however many for your fam)

2/3 C teriyaki sauce

2/3 C ranch dressing

3 oz. crumbled bacon

1 1/3 C grated sharp cheddar cheese

4 green onions

Directions:

Brown and season the chicken tenders in a pan.

Put in a 9x13 baking dish.

Mix the sauces together and pour over the chicken.

Top with the cheese, bacon, and onions.

Bake at 350 for 25-30 minutes.

Serve over rice.

Notes:

Heather recommended using the jarred ranch dressing in the refrigerator section of the produce section. So that's what I've used to make it. I haven't tried the good ol' Hidden Valley kind yet, but I assume it would be just fine.

Veggie Ideas

I got a tip from a woman in my ward in South Ogden. She said that when she started making dinner, her teenagers would clamor in and start complaining of how hungry they were. So she started having a tray of fresh veggies in her fridge. And every evening, before she even started cooking, she would put the tray out on the kitchen table. If anyone went into the kitchen to snack or nibble, she had veggies there for them. Good idea, eh? I mean, I don't care how many vegetables my kids eat before dinner! Fresh veggies don't really count as "spoiling your dinner," y'know?

Anyway, I loved that advice. And I combined it with this little idea that I thought was cute... to put the veggies in a cupcake tin. (I think it was in Family Fun magazine a few years ago.) I tried it yesterday... I just left out a little veggie "display" on the counter and every time the kids (or I) would wander to the kitchen looking for a snack, we'd pick up a cucumber... or some sugar snap peas... or some carrots. It was kind of fun.

Just an idea for the day.

White Chili

Story:

A friend in South Ogden, Jessica H., gave me this recipe years ago. I found it in my binder and tried it just recently. It was super good! I made it again last night and it was even better than I remembered. My kids don't love the butter beans, but they didn't really complain about 'em either. Ben and I loved it.

Ingredients:

1 T vegetable oil

1 C chopped onions

2 cloves garlic, minced

3 C chicken broth

2 T chopped fresh cilantro OR 1/2 t ground coriander

2 T lime juice

1/2 t dried oregano

1/4 t red pepper sauce

1/4 t salt

1 can (11 oz) white shoepeg corn, drained

1 can (15-16 oz) great northern beans, drained

1 can (15-16 oz) butter beans, drained

2 C chicken breast, cooked & chopped

And garnishes: (whichever of these look good to you...)

crushed tortilla chips,

shredded cheese,

diced tomatoes,

chopped green onions,

sliced avocados,

chopped cilantro

& sour cream.

Directions:

Heat oil in a saucepan over medium heat.

Cook onions and garlic, stirring occasionally, until onions are tender.

Stir in remaining ingredients, except the chicken.

Heat to boiling, reduce heat, and simmer uncovered for 20 minutes.

Stir in chicken. Simmer until hot.

Serve with:

crushed tortilla chips, shredded cheese, diced tomatoes, chopped green onions, sliced avocados, chopped cilantro, & sour cream.

Notes:

It tastes great without the garnishes, but they make it a lot better. I didn't use the cilantro or sour cream last night, and it was still good. My top picks for garnishes, though, would be the chips, the cheese and the tomatoes.

Banana Chocolate Chip Muffins

Story:

I don't know. I think one day I had some bananas going bad and I just went online to find a good recipe for banana muffins. This one works beautifully every time. Now Megan is even mastering them and she can make them (pretty much) all on her own! And you know that's a nice day for mom!

Ingredients:

4 large bananas, mashed

½ C sugar

1 egg, beaten

1/3 C melted butter (or margarine)

1 t baking soda

1 t baking powder

½ t salt

1 ½ C flour

¾ C chocolate chips

Directions:

Mix the mashed bananas, sugar, egg, and butter together. Set aside.

In a separate bowl, mix the baking soda, baking powder, salt and flour.

Combine the wet and dry ingredients together.

Pour into greased/lined muffin tins.

Bake at 350 for about 20 minutes.

Makes 12-16 muffins. (We usually get 15.)

Kari's Quiche

Story:

My friend Kari invited me over for a little lunch with our friend Kristine. Kari always serves up tasty things, which she always claims are "so easy." She made this quiche which I loved... and because she said it was "so easy," I had to get the recipe and give it a try. She was right, it wasn't too hard, though you have to plan ahead a little because it bakes for about 40 minutes. I made this when I was kind of in a cooking slump, and I especially liked having something different than my good old standbys.

Ingredients:

1 C sour cream

3 eggs, beaten

1/2 t onion salt

1 pkg frozen veggies (chopped broccoli, spinach, etc.) - thawed & drained

1 C cooked and chopped ham or bacon

1/2 C green onions

1 1/2 C cheddar cheese

1 1/2 C swiss or jack cheese

[1 pie shell - or make your own]

Directions:

Heat oven to 400 degrees.

Make a pie shell (or just use a pre-made one).

Prick the bottom and bake about 5-8 minutes.

Mix all the ingredients together and pour into the pie shell.

Top with nuts, if desired.

Bake 35-40 minutes or until brown.

Let set for 5 minutes before cutting.

Notes:

It looks like there are lots of ways to vary it... I've only tried spinach and ham so far, and that was pretty good. Kids didn't love it the first time, but for some reason, they did the second time! Ben and I especially loved it with salsa! Yum.

Orange Julius

Story:

Shouldn't everyone have a copy of how to make orange julius?! My kids love it!

This one came out of my cookbook from Traci's mom, Julie.

A yummy and sweet after-school snack... if you're ready and willing to give them a sugar rush, that is...

Ingredients:

1 1/2 C water

1/2 C milk

1/2 C sugar

1 t vanilla

1 (6 oz) can frozen orange juice

ice cubes (about a dozen... or more...)

Directions:

Just throw it all in a blender and mix.

Baked Oatmeal

Story:

Well, I'm totally just stealing this one right off of my good friend's (Sarah E.) blog. I think the picture on her blog made me want to try it:

I've only made it a couple of times and I've just used what fruit I had on hand at the time: frozen berries. It's been really good. Ben and I like it a lot; the kids are so-so. Enjoy!

Ingredients:

3 C rolled oats

2 eggs

1/2 C oil

1 C brown sugar

2 t baking powder

1 t vanilla

1 C pecans, chopped

1 t cinnamon

frozen or fresh fruit

Directions:

Mix all of the ingredients together in a bowl.

Bake in a greased 9x13 baking dish at 350 for 20-30 minutes.

Chicken Soft Tacos

Story:

I really like using the crock pot whenever I can. Especially when the kids are in school and if I'm going to have a busy evening. So a few years ago, I picked up a "Fix-It and Forget-It (Lightly)" cookbook from Costco. I haven't used it a whole lot, but it sure has a lot of great ideas in it! One of the few things I tried was a recipe for Chicken Soft Tacos, but I have adapted it a bit and really made it "my own." I haven't made it in years... but I did today and the whole family loved 'em! (Kind of made me wonder why I haven't been making them more.) So, here's another "keeper" for y'all.

Ethan said this dish is now "tied in first" for his "favorite burrito." The other being our Cafe Rio recipe. These are a whole lot easier, so I'm glad I've found something less time-consuming that he likes just as much.

Ingredients:

2-3 frozen chicken breasts

1 can Ro-Tel (diced tomatoes with green chilies)

1/2 onion, diced

1/4 C taco seasoning (= 1 packet)

1 can black beans

1 can corn

Directions:

Stick the frozen chicken breasts in the bottom of the crockpot.

In a separate bowl, mix the RoTel, the taco seasoning, and the onions. Pour over the chicken.

Cook on low for about 6 hours.

Take out the chicken breasts and shred with two forks. Add the black beans and cook for about another hour or two.

Then add the can of corn a little before serving.

Serve on tortillas (burrito or soft-taco style) with shredded cheese, sour cream, and lettuce.

Note: I'm not a real stickler to times when using the crock pot... so all those cooking times above are estimates. As long as the chicken is cooked thoroughly, I'm good.

Cottage Cheese Pancakes

Story:

Norton family favorite. High protein, simple, meatless meal. Yummy.

Ben likes these okay, but we used to joke early on in our married years, because he, first of all, doesn't like cottage cheese and, second of all, he said that these don't really seem like pancakes. You know, like when you think you have milk in your cup, but then it's water, how it throws you off a little? He said it's weird to call these pancakes, because the consistency and flavor is different, and although he likes them, he says that he can't bite into them thinking that they are "pancakes." I used to try to disguise them by making up names like "Cheesy Crepes" or something like that. But whatever... they're just cottage cheese pancakes.

Ingredients:

1 pint cottage cheese

1/2 C flour

6 eggs

6 T oil

dash of salt

Directions:

Mix all ingredients and cook on a griddle like regular pancakes. But cook them on a lower temperature than you would regular pancakes or else the cheese will burn and stick. Sometimes they turn out "prettier" than other times. I'm not exactly sure what makes the difference, but they always taste good!

The kids eat them with syrup, but I think they are best served with applesauce or jam!

Sweet and Sour Meatballs

Story:

I have no idea where I picked up this little piece of paper that is tucked into my scrapbook-of-a-cookbook. I've had it for a long time, though, and we really like these meatballs.... not that we're big meatball-kind-of-people, but if you're ever in the mood, these are really good.

In someone's handwriting, which I don't recognize, on this recipe is a note that it is from the Lion House recipes. The anonymous person also jotted that they doubled the sauce, and I always do too, so note that the ingredients for the sauce is already doubled. Also, note that it says to make twelve large meatballs, I tend to be the "small meatball" type, so I make smaller meatballs, just filling up my 9x13 with 'em.

Ingredients for Meatballs:

1 to 1 1/2 pounds lean ground beef

3/4 C rolled oats (I usually throw in a little extra)

2 eggs, slightly beaten

1/2 C finely chopped onion

1/2 C milk

1 t salt

dash of pepper

1 t Worcestershire sauce

Ingredients for Sweet and Sour Sauce:

1 C brown sugar

1/2 C vinegar

2 t mustard

1/2 C barbecue sauce

2 t Worcestershire sauce

Directions:

For the sauce, combine all the ingredients. Heat over low heat.

Combine all the ingredients for the meatballs. Mix well.

Form into several small meatballs (or about 12 big ones, if you prefer) and place into a 9x13 casserole dish.

Cover with the sauce.

Bake at 350 degrees for about 30 minutes.

I like them served over rice.

Polynesian Skillet

Story:

Here is another recipe from one of those little "recipe exchanges" that I participated in once upon a time. I believe this one came from my friend and neighbor in South Ogden, Holly R. It's a pretty tasty one... and a dinner that I usually have all the ingredients on hand to make. I especially like it because it's an all-in-one-dish dinner.

Ingredients:

2 boneless, skinless chicken breasts (cut into thin strips)

1 T oil

1 onion, sliced

1 green pepper, sliced

1 can pineapple chunks (15 oz), reserving the juice

1 can mandarin oranges (11 oz), drained

2 t chicken bouillon granules

1 C water

1/4 C vinegar

1/2 C brown sugar

2 T soy sauce

2 T cornstarch

Directions:

In a large skillet (I use my electric skillet), cook the strips of chicken in the oil until chicken is lightly browned.

Add the onion and the green pepper. Stir fry until vegetables are tender.

Then add 1/2 C of the juice from the pineapple, chicken bouillon, water, vinegar, and brown sugar.

In a separate bowl, combine the soy sauce and the cornstarch; wisk until mixed.

Add the cornstarch mix to the chicken and vegetables.

Simmer until mixture thickens, stirring constantly.

Add the pineapple and mandarin oranges.

Serve over rice.

And, that's it! Enjoy.