Saturday, September 6, 2008

Cream Puff Cake

This is a BUNCO dessert from my good friend Amie. It's perfect for a party or a big crowd - it's a "square eclair".

1 cube butter
1 cup water
1 cup flour
6 eggs

Bring the water and butter to a boil Stir in flour and continue stirring until mixture forms a ball. Remove from heat. Using an electric mixer, beat in the eggs one at a time. Spread this mixture onto the bottom of a large greased cookie sheet. Bake at 450 degrees for 14-18 minutes. Cool completely.

1 large pkg. + 1 small pkg. vanilla instant pudding mix (Make according to pkg. directions)
1 8 oz. pkg. cream cheese
1 tsp. almond extract
Whipping cream (whipped and sweetened)

Mix the cream cheese with an electric mixer until it is smooth. Add the vanilla pudding a little at a time and mix until creamy (If you add the pudding all at once, the cream cheese will create big lumps). Whip in the almond extract. Spread this mixture over the cooled crust. Refrigerate.

Just before serving, top with whipping cream (can also use Cool Whip). Cut into squares, then drizzle with chocolate syrup or hot fudge just before serving.

Slow Cooker BBQ Beef

I like to make this recipe, then shred the meat and serve it on fresh buns for a great BBQ beef sandwich.

1 (3 lb.) boneless sirloin tip roast, cut into large chunks
3 celery stalks, chopped
1 large onion, chopped
1 green bell pepper, chopped
1 c. ketchup
1 can tomato paste
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 T. chili powder
2 T. lemon juice
2 T. molasses
2 tsp. salt
2 tsp. Worcestershire sauce
1 tsp. dry mustard

Place meat and veggies in crock pot. Mix rest of ingredients and pour over the top. Cook on low for 8-9 hours.

Veggie Appetizer Pizza

I had this at a baby shower several years ago. LWTR

Using 1 pkg. refrigerated crescent roll dough, roll out onto a 12 inch pizza pan. Bake at 350 degrees for 10-12 minutes. Cool completely.

1 pkg. cream cheese
1 1/2 T. mayo
1 T. dill weed
salt pepper to taste

Spread topping mixture over the top of the cooked and cooled crust. Spread shredded cheddar cheese on top of that, then top with your favorite veggies: Mushrooms, broccoli, cucumbers, green onions, tomatoes, etc. Cut and serve.

Wednesday, September 3, 2008

Creamy Chicken Noodle Soup (Crockpot)

This is a Food Network Recipe that I've made several times. Throw it in the crock pot and your done.

In a crock pot, combine:

4 cans chicken stock
2 cans cream of mushroom soup with garlic

Stir to combine, then add:

1 tsp. dried chives
1 tsp. dried parsley
2 stalks celery, chopped
1 cup carrot, chopped
1/2 cup onion, chopped
3 cups rotisserie chicken (cooked)
salt & pepper to taste

Cook on high for 3 hours. During the last 30 minutes, add 2 handfuls of egg noodles.

Tuesday, September 2, 2008

Melissa's Hearty Beef Stew

My old high school friend Melissa made this stew for BUNCO one night. We all wrote the recipe on our napkins. You can throw everything in the crock pot, let it simmer all day and when you get home from work you have a hearty meal ready to eat.

2 cans cream of chicken soup
2 cans cream of mushroom soup
2 cans tomato sauce
1 medium bag baby carrots
4-6 peeled, chopped potatoes
1/2 onion, chopped
1 1/2 - 2 lb.s stew meat
7-8 beef bullion cubes

Mix soups and tomato sauce. Stir in the veggies, meat and bullion cubes. Pour into crock pot and cook on high for 1-2 hours, then turn to low and continue cooking for 6-8 hours longer.

Zucchini Cake

I had this cake a few years ago over at Shirlene's house and I LWTR (left with the recipe). The topping is crispy, crunchy and chocolaty and then the cake underneath is dense, moist and divine! This is the perfect recipe if you are wondering what to do with all those zucchinis from your garden.

1/2 c. vegetable oil
1/2 cup melted butter
1 3/4 cup sugar
2 eggs

Mix the above ingredients, then add:

2 1/2 cups flour
2 t. cinnamon
1 t. salt
1 t. baking soda
1 t. baking powder
3 T. cocoa powder
1/2 cup milk
1 T. vanilla
2 cups grated zucchini

Pour the cake batter into a greased and floured 13x9 pan. Top with the following topping:

3/4 c. chocolate chips
3/4 c. brown sugar
3/4 c. chopped walnuts

Bake at 340 degrees for 40 minutes or until knife inserted into center of cake comes out clean.

EASY Pumpkin Chocolate Chip Cookies

When I first heard tell of this recipe, I thought...."It can't be true!" I went straight to the store for some spice cake mixes and 30 minutes later I was eating my words. My kids love to make these in the fall.

1 box spice cake mix
1 small can pumpkin
1/2 bag chocolate chips

Mix cake mix and pumpkin. Add chocolate chips. Drop by spoonfuls onto cookie sheet. Bake at 350 degrees for 9-12 minutes or until slightly browned and puffy.

Kelly's Chicken and Spareribs

This meat MELTS in your mouth. The sauce is so tasty, but is more thin than thick. I sometimes bake the meat and then add my favorite bottled BBQ sauce at the end to thicken it up. This is one of Korry's favorites.

In a casserole dish, place 4-6 boneless, skinless chicken breasts and 1 pkg. boneless country style pork ribs (optional).

Make sauce by melting in a saucepan:

1/2 cube butter
2 (8 oz.) cans tomato sauce
1/2 tsp. dry parsley
1/8 c. Worcestershire sauce
1 tsp. molasses
1/2 tsp. soy sauce
salt, pepper and garlic salt to taste

Pour sauce over the meat, then cover the pan with tinfoil. Bake at 350 degrees for 2-3 hours.

Chicken Tortilla Soup

After returning from a trip to San Antonio in 2005, I was determined to learn how to make this soup. I took an "Emeril" recipe and modified it. I wanted it to be more hearty and less brothy. It has become one of my favorite soup recipes. I took it to a potluck one Friday when I was a literacy specialist and my friend Sherri loved it, asked for the recipe and makes it all the time now. I was so excited because she is FROM San Antonio, she's an expert, right?

In a large pot heat 2 T. olive oil. Add the following ingredients and simmer until they are slightly softened and caramelized:

1 or 2 chopped jalapenos (seeds removed - unless you like it really hot)
1 large onion, chopped in thin strips
2 cloves garlic, chopped
3 stalks celery, chopped
1/2 of a green bell pepper, chopped
1/2 of a red bell pepper, chopped

When the veggies are soft, add the following and simmer for 2-3 more minutes:

1 small can chopped stewed tomatoes
1 can whole kernel corn

Add the following ingredients, bring to a boil and simmer for 20 minutes:

6 cups chicken broth
1 1/2 tsp. salt
1 1/2 tsp. cumin
1/2 tsp. ground pepper
2-3 cups cooked, shredded chicken breast (I use rotisserie)

Just before serving, add:

Chopped fresh cilantro
Small cubes of Monterrey jack cheese
Fresh chunks of avocado
Corn chips or tortilla strips
Sour cream

Aunt Norma's Apple Crisp

My Aunt Norma is the best cook I know. She made this yummy fall dessert for family night a couple of years ago. The topping is crispy and chewy and has the perfect amount of spices. Your house will smell so good while it's baking. If you can get your hands on some Schwans Vanilla Ice Cream and serve it on the side you will be in apple crisp heaven.

4 c. sliced, pared baking apples (about 6)
2/3 cup packed brown sugar
1/2 cup flour
1/2 cup rolled oats (not instant)
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1/3 cup soft butter

Place sliced apples in bottom of greased pan or baking dish. Blend rest of ingredients until crumbly. Spread over apples. Bake 30-35 minutes at 375 degrees until apples are tender and topping is golden brown. Serve with a warm scoop of vanilla ice cream.

Caramel Apple Dip

My friend Sandi made this last fall and sent some over. It is delicious! To keep your apples sparkling white and crispy, soak them in Sprite or 7-up.

2 cups brown sugar
1 cup karo syrup
1 cube butter
1/8 tsp. salt

Place these ingredients in a saucepan and bring to a boil. Boil 7 minutes, stirring constantly. Then add the following:

1 can sweetened condensed milk
1 tsp. vanilla

Cook and stir for 10 more minutes. Watch for a nice caramel color. If you have a candy thermometer, cook to 228 degrees. (Be careful not to overcook). Cool this mixture for 10-15 minutes, then add the following:

8 oz. cream cheese
8 oz. sour cream

Whisk to blend. Serve with apples, bananas, marshmallows, pretzels, etc. Refrigerate leftovers.

Monday, September 1, 2008

Chicken Pasta

When my friend Tiffany and her husband Dave lived in Springville, they invited us over for dinner one night and served this delicious alfredo-like chicken dish. I'm tempted to call it a "Mormon Staple" because most everyone I know makes this. All of my kids love it, but it is Taylor's favorite dish. Whenever I ask my kids what to fix for dinner, they always say, "Chicken Pasta!"

3-4 boneless, skinless chicken breasts (or 10-12 breast tenders)

1 pkg. Good Seasonings Italian dressing mix (dry)

1 cube butter

2 cans cream of chicken soup

1 cup sour cream

1 large pkg. egg noodles or your favorite pasta

Place chicken in a crockpot (can be frozen or thawed). Cut the butter into tiny squares and sprinkle it around on the chicken. Then sprinkle half the dry dressing mix on top. Cook on low for 2-3 hours until chicken is done, tender and falls apart easily. Remove cooked chicken from the crockpot and shred (set aside). Pour drippings from chicken into a small bowl and reserve. Cook the pasta according to the package directions. When draining pasta, reserve the hot pasta water in case you need it to thin the sauce. To the warm crockpot, add the cream of chicken soup and sour cream. Pour in the rest of the dry Italian dressing mix. Stir well. Thin the sauce with the drippings from the chicken. If the sauce still seems thick, you can thin it further with the hot water from the pasta that you have reserved. Add the chicken back in. Heat and stir until bubbly and hot. Serve over your favorite pasta. Great with a green salad and hot breadsticks.