Easy Jello Salad

I thought Becca's idea was great and decided to post a Thanksgiving favorite at the Carpenter (my maiden name) house. We were pretty traditional as far as Thanksgiving goes. This was the only recipe I could think of that was unique. It's super easy and yummy but definitely lacking in any health properties.

Ingredients:
-2 drained (small) cans of mandarin oranges
-1 drained can of pineapple chunks
-1 package of orange Jello
-1 (medium, possibly 12 oz?) package of cottage cheese.
-1 tub of extra creamy whip cream.

Drain fruit REALLY well. Runny jello salad is gross. Combine fruit, and jello.  It's important you combine these ingredients first or the jello will not disintegrate properly and you'll have odd jello flavoring chunks. Stir in cottage cheese till well mixed. Stir in whip cream. Chill overnight or serve immediately! Makes plenty for a large family.

The traditional way of having this is with Orange jello, but we later experimented with pineapple jello and it is quite delicious and very pretty. Really any flavor would work. Happy Thanksgiving girls!

Posted by: Rachel

Spinach Almond Salad

Now that Thanksgiving is approaching, I think it would be fun if each of us shared one of our favorite dishes at Thanksgiving. Just an idea. Well, here is one of mine. A salad recipe that I just LOVE! I think I could eat the whole salad by myself in one sitting. It is that good.

Sorry I don't have a picture for it. I seem to forget to take pictures while I am cooking. Well, here goes:

SPINACH ALMOND SALAD

1 (9 oz) bag fresh spinach
1 medium apple, diced
crumbled fried bacon
3/4 cup toasted* slivered or sliced almonds

*Place almonds on cookie sheet in a 300 degree oven for 8 minutes, or until golden brown. Let cool, then toss all ingredients together.

Dressing:
1/4 cup sugar
1/3 cup oil
1/4 tsp salt
3 Tbs. cider vinegar
A slice of a small, red onion

Blend dressing ingredients together in a blender. Pour over salad just before serving.

Simple and delicious. Enjoy!

Now I want to hear some of your menu items planned for the big Turkey day...may give me some ideas of what I want to make... :)

Indulging His Southern Roots

So I know this isn't a great picture, but it makes this meal look even more appetizing.... that's what I think anyway.   I thought I'd make Jason a lovely catfish dinner, and it turned out wonderfully.  It was so yummy that I thought I might as well share it with you fine ladies(since it's been a while since I have shared a recipe). 

Fried Catfish

4 catfish fillets
salt and pepper
Cornmeal
All-Purpose Flour
Paprika
Parsley
Garlic Powder
Olive Oil

Sprinkle the fillets with the salt and pepper.  Mix the Cornmeal, All-Purpose Flour, Paprika, Parsley, and Garlic Powder in a bowl or dish large enough to coat the fillets in.  Start the Olive Oil heating in a pan (I use Olive Oil when frying anything because it is much better for you).  Coat the fish with the spice mixture, and then fry it in the oil until done!  :)

I then made a Spinach Salad with mandarin oranges and chow mein noodles, then I made a nice Potato Salad, and some Biscuits.  Yummy!
Posted by: Cybil

Teriyaki/BBQ Grill Marinade

Hey Ladies!

I just wanted to share with you one of our favorite grill marinades before grilling season is over.  (You'll probably find me grilling in the winter though.  We like grilled food!)  Making it is easier than saying it!

You are going to mix equal parts of:
Your favorite BBQ sauce
Teriyaki marinade

Whisk together and add in chicken, shrimp, steak - whatever you are grilling!  It is delish!  Marinate for ate least 2 hours or more for a more intense flavor.  Use the same sauce to baste on meat during grill time.

Mix up a new batch to use for dipping during dinner.  Don't want to cross contaminate!

Breadsticks

Thought I would share one of my favorites with my ladies in the Springs. I miss all of you so much! 



Michelle Withers

Bread dough:
1 Tbsp. yeast
1.5 tsp. salt
3-4 c. flour
2 Tbsp sugar
1.5 c. warm water
1.5 tsp oil

Mix the sugar, warm water and yeast. Add salt and 2 cups flour. Blend and add the rest of the flour until it reaches the right consistency: not too dry, but not too sticky (I usually use all 4 cups). Roll onto a cookie sheet.

Topping:
1/4 c. butter
1/4 c. parmesean cheese
1/4 c. mayo
1/4 tsp. parsley
1/4 tsp. garlic salt

Mix topping together and put on the dough. Let them rise until double. Bake at 350 until golden brown on the top. Then try not to eat the whole pan before dinner!

Chili!

Josh has always told me that the number one way you can tell fall is here is when you can taste it - and by that he meant chili.  :)  This is a go-to meal for us.  It's so quick and easy and tastes really yummy!  Here's what you are going to need to make this feel good meal!

1 med. onion, diced
1 T olive oil
1 lb ground beef - you can use less if you want
1 T minced garlic, or 3/4 T garlic powder
1 can chili beans
1 can pinto beans
1 can petite diced tomatoes - you can use the flavored ones, those are good too (ie. italian, garlic...)
1 pkg chili seasoning

2-3 T Worcestershire sauce

3 T of your favorite BBQ sauce  (the BBQ sauce and Worcestershire sauce add a fab smokey flavor.)

1/2 can of water - about 1 cup

Dice your onion and cook with olive oil until transparent.  I brown my beef at the same time, but if you want to do it separate that is fine too.  Just make sure all your meat is cooked and in small pieces.  While your onions and meat are browning, open all your cans.  (time saver!)  When onions and meat are cooked, add all the rest of your ingredients into the pot and stir.  If it is a little thick, add in some water a little at a time.  Simmer until ready to eat.  Great with fritos and cheese or hot dogs.  Yum!  Literally takes about 20 min.

Posted by Em

Butternut Squash Soup

Ben was very skeptical when I told him I wanted to make Butternut Squash Soup last night. But with one taste of this divine soup, he and I were both hooked. And I promise if you make it, you will be too!

Ingredients

2 T Canola Oil
5 C Butternut Squash- peeled and cubed (about 1.5 lbs)
2 C Potatoes -peeled and cubed (about 2-3 potatoes)
1 tsp Salt
1/2 tsp Black Pepper
2 C Leeks -washed and sliced
6 C Chicken Broth
1/2 C Coconut Milk -Trust me on this one
2 Whole Green Onions for garnish.. so optional

Toasted Spiced Butternut Squash Seeds

2/3 C Butternut Squash Seeds- washed an dried
1/2 tsp Salt
1/4 tsp Pumpkin Pie Spice- I just used a couple of dashes of cinnamon, all spice, nutmeg and cloves and it tasted great.
1/4 tsp Chili Powder

Instructions

Heat oil over medium high heat. Add squash, potato, salt, and pepper to pot. Sauté for 3 minutes. Add leek and sauté for 1 minute. Stir in broth (enough to cover the potatoes and squash) and bring to a boil. Reduce heat and simmer about 20 minutes or until potatoes are tender, stirring occasionally.

Blend in batches in a blender until smooth, or use a hand immersion blender to puree. If you use the blender, get a clean rag and hold the lid when you start blending, since the mixture is hot it could pop the top off and get hot soup everywhere. Stir in coconut milk. Pour soup into bowls, garnish with chopped green onions and toasted spice butternut squash seeds (see below for directions).

Toasted Spice Butternut Squash Seeds:

Heat oil over medium high heat. Add pumpkin seeds and cook, stirring often, until golden brown. Transfer seeds to a small bowl and toss with salt and spices. Personally, I liked these better just to munch on, Ben liked them in the soup, but I thought that they distracted too much from the flavor of the soup.

Now sit back and enjoy the flavors of fall!

Sheryl

Artisan Bread In 5 Minutes A Day

My dear mother in-law, Betty, visited Benjamin and I last weekend. It's always great when she visits (because of many things, but for the purpose of this blog) because she creates fun things in the kitchen I have never thought of. My favorite from this past trip was a homemade bread she shared with me. It's the easiest bread I've ever made, and extremely delicious! This recipe makes a lot of bread, but you can refrigerate (or freeze it, more directions to come) the dough for up to 2 weeks. There are a lot of directions, but it really is easy. The rising is the longest part, and everything else literally takes about 5 mins.

Ingredients:
-3 cups of lukewarm water
-1 1/2 tbsp. yeast (1 1/2 packets)
-6 1/2 cups all purpose white flour
-cornmeal to prevent sticking

Directions for dough:
-Warm your water. It should be slightly warmer than body temp. If it's too cold your bread will just have to rise for longer, no biggie.
-Add yeast and salt to water in a large bowl. If you have a bowl with a lid, that will be perfect for later.
-Mix in the flour. Do NOT knead, this recipe doesn't need it. (Isn't that great to hear??) Mix until everything is uniformly wet with no dry patches. You should have a loose, wet dough mixture.
-Cover the bowl with a lid that is not airtight. My Mother In-Law used a plate that covered the bowl and tilted it sideways, I copy her.
-Allow to rise for about two hours, or until top of dough is flat. Or, if you wish to refrigerate some dough do so now.


Baking:
-Sprinkle cornmeal onto pizza pan, or wherever you want the dough to rise. They suggest pizza pan, but I don't have one so I use a cookie sheet.
-Flour the top of the dough and cut off the piece you wish to use. They suggest a 1 lb. loaf, which is about the size of a grapefruit. The recipe makes 4 loaves this way. Put the rest in the refrigerator until you are ready to use it. They suggest putting it in the fridge the first time you make the dough because it's easier to shape. I didn't, but my loaves aren't very attractive. (See pic. A.)
-With floured hands take the dough and shape it by gently stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. (I stink at this part, but am getting better.) What you want is a smooth rounded dough. Shaping should take 60-90 seconds. (See pic. B)
-Allow to rest and rise on the cornmeal-ed pan for about 40 minutes (no covering is necessary)
-20 minutes before baking preheat your oven to 450, with a baking stone on the middle rack (I also don't have one of these, but it's okay). Place an empty broiler tray (in my house we use a pie tin) for holding water on any other shelf.
-You can flour the top of your dough and slash in pretty designs. You ladies are creative, I'm sure you'll think of cooler stuff than I can write.(See pic. C)
-Slide the loaf off of the aforementioned cornmeal pan and onto the baking stone (or whatever else you use) (Also, see pic. C)
-Carefully, but quickly, pour 1 c. of water into broiling pan (this allows the bread to become crunchy on the outside while remaining moist on the inside). Close the oven door quickly to trap steam.
-The recipe says to bake for 30 minutes, I bake for 18 and it's fine, but my oven is extra hot. Just check on it until the crust is nicely browned and firm to the touch. It may be a lil' soft initially, but will harden more with cooling. (See pic. D)
-Cool completely before slicing and enjoy! It's perfect dipping bread for soup season =).
-Be sure to use your remaining dough in the next 2 weeks. Storing it improves the flavor and texture. It can also be frozen in 1 lb. portions and defrosted overnight in the fridge before baking day.

A.

B.

C.

D.

By: Rachel 

Baked Potato Soup

Oh, I love fall!  I love fall for lots of reasons, but one of the biggest reasons is that it is soup season!  I love love love soup and you can make soup out of almost anything on hand!  One of Joshua's and my favs is Baked Potato Soup.  It makes me happy that I can make it and it makes both of us happy because we can eat it!
Disclaimer - I'm sorry!  When I cook I usually don't measure anything, so I'm guessing a little on my measurements!  I hope your soup still turns out!

10 medium potatoes, peeled and cut up bite sized
1 large yellow onion, diced small
2 t minced garlic
1 can cream of chicken soup (I used the 98% fat free)
1 T salt
1 1/2 t garlic powder
1 t pepper
3/4 C cheddar cheese
1/3 C sour cream
4 or 5 strips turkey bacon (less fat!) cooked and cut into small pieces
Green onions, chopped

Fill up a stock pot about half way.  Roughly 10 Cups of water. Bring the water up to a boil.  While you are waiting for your water to boil, dice your onion and add that and the garlic to the water.  Peel and cube your potatoes into bite size pieces.  Add them to your water.  Let the potatoes and onion boil together until the potatoes are soft, but still keep their shape.  About 30 minutes.  

When the potatoes are soft pull out about 1 cup of water and 4 cups of potatoes.  Mash them together until there are no lumps.  We are thickening the soup with actual potato to help keep the flavor.  Put the mashed potatoes back into your soup and add in the can of soup.  This also helps to thicken.  (If your soup is still to thin after this, you can add in powdered potatoes or potato pearls.  Add slowly, dry potatoes thicken up fast!)

Add in your "baked potato ingredients."  When adding in the sour cream, keep the soup moving so that it doesn't curdle.  These are what I put in mine - but you can add whatever you'd like.  Taste your soup before you add the salt!  Remember that the bacon carries a lot of salt in it and you don't want to over season.  Salty soup is not yummy!  :)  Add in your spices and stir to incorporate.  When serving save some green onions as a garnish on top.  Chives also look lovely!  Enjoy!

Posted by: Em

The Greatest Banana Bread

I was debating for several days whether to post this recipe or not. I figure everyone has a banana bread recipe they like, so why post mine? However, after making it again my mind was made up. This recipe is the best (although not the healthiest) I've found. If you have another that you think can match it, I'd love to have a bake-off and prove its worth ;).

Banana Bread
-3 or 4 ripe bananas, smashed
-1/3 cup melted butter (I use unsalted)
-1 cup sugar (I reduce it to 3/4 and it's still delicious)
-1 egg, beaten
-1 tsp. vanilla
-1 teaspoon baking soda
-Pinch of salt
-1 1/2 cups flour (I use half whole wheat and once again, still delicious)


*Hint* I always use 4 bananas because it makes the bread tastier. My problem is, I always eat most of my bananas before they're ripe enough for banana bread. (Don't be afraid to really let your bananas turn brown.) Typically I only end up with one that is too ripe to eat. When that happens, freeze them one at a time. When you have four defrost them to a nice warm pile of mush. They still work fine in the recipe, you might just need to add a bit more flour. They add a little extra water when they've been frozen.

No need for a mixer in this recipe.
Preheat oven to 350.
Grease 4x8 inch loaf pan (or whatever else you want)
Using a wooden spoon (if you have one) mix melted butter into smashed bananas in large mixing bowl.
Stir in sugar, egg, and vanilla.
Sprinkle baking soda and salt over mixture and stir in.
Add flour and stir.
Bake till brown on top and a knife comes out fairly clean when stuck in the middle. The original recipe says 1 hr, I've never had to bake it for more than 45 mins. My oven is crazy though.


Normally I'm not a big fan of banana bread unless it has chocolate chips and some butter spread on top. However, I eat this one plain and am perfectly happy!

Posted by: Rachel

Mint Chocolate Cookies

A friend of mine gave me this recipe awhile ago, and I LOVE it because it is so easy and so yummy. Here it is, for all you mint chocolate fans out there!

1 box Devil's Food Cake mix
2 eggs
1/2 cup oil
3/4 cup milk chocolate chips
1 box Andes mints

Mix cake mix, oil, and eggs together. Stir in chocolate chips. Make dough into balls and place on a cookie sheet. Press down on each one for flatter cookies. Cook at 350 degrees F for 7 minutes. Right after they come out of the oven (while they are hot), place one mint onto each cookie. Wait 1-2 minutes and then spread mint (like frosting). Can serve warm or chilled.

Happy eating!!

Fresh Peach Salsa

This recipe is admittedly not one of my own, but from the Betty Crocker cookbook I love so dearly. In the original recipe cornmeal chicken is included, but I figure most of you ladies know how to bread chicken and fry it up. It was a nice means to an end, but mostly the salsa was my favorite part.

Peach Salsa:
-5 medium peaches (or 3 cups), peeled and chopped. We used nectarines instead because they were on sale, not peaches, and it was fine.
-1 large tomato, chopped (1 Cup)
-1/4 cup fresh cilantro, chopped
-3 tbsp. vegetable oil
-2 tbsp white vinegar
-1/4 tsp. salt

Mix all together and serve! I know summer is ending soon, but if we happen to get another warm spell I highly suggest this. Delicious!

Posted by: Rachel

French Onion Soup

One of our favorite meals to have on a cold night. Or any night, really.

French Onion Soup

• 2-3 thinly sliced sweet (or yellow) onions
• 2Tb. butter or margarine
• 2 Tb. flour
• 6 cups beef broth
• 2 cups water
• 1/4-1/2 cup creamed sherry (cooking sherry and red wine work well too)
• salt, to taste
• shredded white cheese (mozerella, swiss and even parmesan have worked for us)
• baguette, sliced and toasted

Saute the onion slices with the butter over medium heat in a medium to large sized pot.  Cook until the onions shrink and become soft and a golden, caramelized color. ( I normally cook the onions for almost an hour, since I've found the longer they cook the better the soup tastes.)

Add the 2 TB of flour  to the onions and stir til the mixture becomes thick and bubbly.  Stir in the 6 cups of beef broth and 2 cups of water.  Bring to a boil and add the creamed sherry.  Boil for about 2-3 minutes then add the salt to taste. 

For oven proof bowls: Pour soup into individual oven-proof bowels. Top with a baguette slice and shredded cheese. Place bowls on a cookie pan and broil in oven til cheese melts and goldens a little.

For non-oven proof bowls: Place a baguette slice, top with cheese in bottom of each bowl and then ladle soup over the baguette, to melt the cheese.

by Jen Eyring

Guilty-Free Oatmeal Chocolate Chip Cookies

Ben has a major sweet tooth, really all of the Allred's do. But they all want to be healthy as well.. a combo that doesn't usually go over to well. I used to tell him that he couldn't have his cake and eat it too -a literal statement in my house. But when I found this oatmeal chocolate chip recipe, I decided to half the butter and sugar and see how it went. The combination was a low fat, reduced sugar recipe that truly doesn't taste like one. Now Ben can have his cookies and eat them without guilt.

Guilty-Free Oatmeal Chocolate Chip Cookies

1/2 cups Butter- softened
1/2 cups Packed Brown Sugar
1/2 cups White Sugar
2 Eggs
2 tsp Vanilla Extract
1 1/4 cup Flour
1/2 tsp Baking Soda
1 tsp Salt
3 cups Quick-Cooking Oats
1 cups Chocolate Chips - I use milk chocolate chips, cause they're the best!
1 cups Chopped Pecans- Optional

Preheat oven to 300 degrees F. I have adjusted the oven temperature to accommodate our high altitude.
In a large bowl cream together butter, brown sugar and white sugar until smooth. Beat in eggs one at a time, then stir in the Vanilla. In a separate bowl, mix flour, baking soda and salt. Stir into creamed mixture, until just blended. Mix in the oats, chocolate chips and pecans- if using. Drop by heaping spoonfuls onto an ungreased cookie sheet. Cook for 10 minutes- then check every two minutes until slightly golden brown on the top. Nobody likes a dry cookie, so try not to over cook. Allow cookies to cool on the baking sheet for 5 minutes before removing them to a cooling rack.

Sheryl

Hearty Cheese Soup

I've always loved a good cheese soup, but it's hard to find one that's not full of processed cheese or lots of cream. So when I found this recipe, I knew I just had to make it.

3 Tbs Butter
2 Carrots, chopped
1 Head of Broccoli, chopped
1 Medium Onion, diced
1 Medium Potato
1/2 Green Bell Pepper, chopped
1/2 cup Cooked Ham or Bacon, chopped*
1/2 cup Flour
2 Tbs Cornstarch
4 cups Chicken Broth
4 cups Milk
1/2 tsp Paprika
1/4 tsp Cayenne Pepper
1/2 tsp Ground Mustard
1 lbs Sharp Cheddar Cheese, grated
Salt and Pepper to taste

In a large, heavy stockpot, melt butter. Add chopped vegetables and cook over medium heat until veggies are slightly tender, about 10 minutes. Pour in 3 cups of chicken broth. And continue cooking the veggies until almost done, about 10 minutes. Mix flour and cornstarch into the reserved 1 cup of chicken broth. Whisk until there's no clumps. Add flour mixture into the pot. Continue to stir soup until it slightly thickens. Add milk and spices. Gradually add the cheese, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese has been added. Season to taste with Salt and Pepper. Serve pipping hot!

*If you want this dish to be vegetarian, leave out the ham and bacon, and substitute the chicken broth with vegetable broth.

Sheryl

Dessert Crepes

Here's my version of "Taste of Heaven" from La Creperie.

Crepes
1 c Flour
1 tsp White Sugar
1/4 tsp Salt
3 Eggs
2 c Milk
2 T Butter, melted

Filling

Peaches- or whatever fruit you have
Nutella
Roasted Slivered Almonds
Whipped Cream

Directions

Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe, depending on how big you want your crepes to be and how big your pan is. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides.

Fill each crepe with Nutella and peaches. Fold the crepe in half and then in thirds. Top with whipped cream, more Nutella.. if you're feeling particularly naughty and the almonds. How much more like Heaven can you get? 

Sheryl

Chicken Filled Crepes with Bechamel Sauce

Last night Ben and I went to La Creperie downtown. It's a tiny little restaurant, if you blink you'll miss it. It was our first time going there.. and it was delicious. On the way back we stopped at the store to get some items to make some more crepes. We made them for breakfast.. although they were more like dessert and we made some for lunch. Here's our lunch recipe. It takes some prep work.. but it's so worth it!    

Crepes
1 c Flour
1 tsp White Sugar
1/4 tsp Salt
3 Eggs
2 c Milk
2 T Butter, melted

Bechamel Sauce

1 stick Butter
1/2 c Flour
1 Quart or 4 c Milk at room temperature
1/2 c Parmesan Cheese or really any cheese that you have
1 Bay Leaf
Salt and Pepper to taste

Chicken Filling
1-2 cups Chicken Breast, cooked and diced
1 c of any veggie that you might have -I had zucchini, cooked and set aside
** Please see note**

Directions
Start off by making the Bechamel sauce. In a 2 quart saucepan melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Add in Bay Leaf. Simmer until it is thick enough to coat the back of a spoon. This will take around 10 minutes. Remove from heat and stir in the cheese, and season with salt and white pepper. Set aside.

Now on to the crepes. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe, depending on how big you want your crepes to be and how big your pan is. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides.

Place one crepe on a plate and put the chicken and vegetables on one half, then fold in half, then the half into thirds pour some bechamel sauce on top, and you're good to go. I also added some fresh diced tomatoes, lettuce and roasted slivered almonds. 


**Note: You can really fill the crepes with anything that you have on hand, and the sauce is so versatile that you can add whatever seasonings that you would want to it to fit your families taste. This is a great 'Need to use stuff in the fridge' kind of recipe. Also, don't be afraid to add fresh veggies or fruit to your crepes! 


Sheryl

Baked Garlic Fries

In the Bringhurst household we have garlic in every meal...almost. Ben loves garlic, so these little fries excited us. However, I would not say they are so garlic-y that your kids wouldn't like them. When I made it I downsized the recipe to one potato, two people can only eat so many fries. I like recipes that are easily adjustable anyway.

Ingredients:
- 3 cloves minced garlic
- 2 tbsp. oil (I used vegetable)
- 3 large baking potatoes
- 1/2 tsp. salt
- 1 tbsp. finely chopped fresh parsley (I didn't feel like buying a whole bunch of parsley for this one recipe, so I skipped it and it was fine, just not as pretty I would imagine)

Directions:
1. Preheat your oven to 450.

2. Heat the garlic and oil in a small sauce pan over medium heat till garlic is cooked. Strain garlic from oil with a mesh strainer (I didn't have one and improvised instead). Set garlic and oil aside.

3. Peel and cut the potatoes into 1/4 inch sticks (I didn't actually peel mine in an attempt to keep some of the potatoes best vitamins, but the skins burnt and were crunchy even though the rest of the fry was fine. I recommend peeling.)

4. In a large bowl toss oil, potatoes, and salt. Spread on greased baking sheet and bake until golden brown and crispy, about 35 minutes.

5. Remove potatoes and toss with parsley, reserved garlic chunks, and additional salt if you want it.

Serve and enjoy!

Posted by: Rachel

Chimichangas

Ole!  Chimichangas is a super easy recipe that I learned in college.  And, it got me a hunky man, so it must be good!  :)

1 lb ground beef (I use 93/7)
1 packet taco seasoning
1 15 oz can refried beans - I like the kind with chiles in it
about 1/3 of a refried bean can of water
vegetable oil for frying
tortillas
toppings - cheese sauce, ranch, lettuce, salsa, shredded cheese, olives, tomatoes, sour cream, avocado, etc

Brown the ground beef in a large skillet.  Add in the beans and the taco seasoning and stir until beans are melted.  Add in enough water to make the mixture a little thinner, but not runny.  You still want substance to it.  Warm your tortillas until they are soft and pliable.  I heat 2-3 at a time so that 3rd one is still warm by the time I get to it.  *hint - Cold tortillas crack easily.  Put filling into the center of each tortilla and roll up burrito style.  If you need help folding your chimi click here.  Fry with the seam down in 1/2 inch of oil on medium high heat. Fry until each side is golden brown.  Drain on paper towels and serve with toppings!  Makes 6 servings.

Posted by Em

Italian Potatoes and Sausage

I made this recipe to try to copy a meal I enjoyed at an Italian restaurant in NYC.  It is very throw together and flexible in its proportions.

2 Tbs Olive Oil
6 potatoes - peeled & cubed
1 can diced tomatoes (can be plain or seasoned Italian style)
1 zucchini or squash cut into 1 in. pieces
1 red bell pepper juilienned
Italian Seasoning
5-6 Mild Italian Sausage Links
optional Chicken Breast - sliced

Heat oven to 350.  Pour oil into bottom of 9 x 12 pan to keep potatoes from sticking.  Add Potatoes and zucchini and mix together.  Evenly pour diced tomatoes over the top.  Layer red pepper on top of mixture.  Generously shake Italian seasoning over mixture. Place sausage (and chicken) on top.  If you are adding chicken, shake a little Italian seasoning onto the chicken as well.  Bake uncovered for 35-45 min until meats are cooked through.  Let rest for 5 minutes.  Slice sausage into chunks.  Stir everything together and serve.

Kerrie

Cilantro Lime Chicken

 This is a recipe I got from a Relief Society conference in Memphis.  Pretty much anything with Cilantro and Lime are a must for me!

Place 6 Chicken breasts (3-1/2 lbs., boneless and skinless) in a 9"x13" pan.  Top with 1 can Cream of Chicken and 1 can Cream of Celery soup, undiluted.  Sprinkle with 1/4 cup chopped fresh cilantro and the juice of two limes.  Cover and bake at 275 for 3-1/2 hrs.  Shred chicken and mix with sauce.  Serve with rice, black beans, a good pico de gallo or whatever you think sounds good.  Also great with a good southern corn bread.

Posted by: Cybil

Just Peachy Lemonade

I took this yummy drink to a get together the other day.. and I almost wish I hadn't. I wanted it all for myself.. is that selfish? I didn't think so.

Just Peachy Lemonade

Ingredients

2 Cups of Peach Puree or I used 2 cans of Peach Nectar
2 Cups Fresh Lemon Juice -about 12 lemons
2 Cups of Sugar, or 1 cup if using the Peach Nectar

Instructions
If using the Peach Puree, puree fresh peaches in a blender. Pour peach puree or nectar into a gallon sized pitcher, add lemon juice, and sugar. Stir until sugar is dissolved. Fill the pitcher up with cold water and ice, leaving room for fresh peach and lemon slices.. totally optional, but a simple thing that will make you look fancy. Bon Appetite! Sheryl

Scrumptious Squash

Posted by: Rachel

A rule of mine in cooking is to (as much as possible) only buy the fruits and vegetables that are in season. The unfortunate thing about this is, not all vegetables that are in season are tasty. For example, Ben does not like squash, or zucchini, both of which have been fairly cheap lately. However, I found a recipe this week that we both enjoyed! It masks the flavor and sliminess of the cooked squash. It took about 10 minutes to make, which is always nice too.  

Ingredients: 

- Chopped squash (As many as you'd like. The original recipe calls for three.) 

-1 garlic clove minced

-Cream cheese (original recipe calls for a whole box, I used much less than that and it was fine).

-Dried basil leaves to taste

-Salt to taste

1.Microwave the garlic and squash in a covered bowl for about 5-8 minutes, stirring occasionally. 

2.Add cream cheese, basil, and salt. Microwave till cream cheese is stirrable, about 1 min. 

Stir and serve warm. I was dubious about this recipe, but ended up loving it. Enjoy my friends! =)