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.

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.