Holiday Spinach Salad

1 (6 oz.) package fresh baby spinach
3/4 c. glazed almonds (I've also used pecans and they were very good!)
4 tbsp. sugar
3/4 c. dried cranberries
1/2 c. chopped celery
1 pomegranate, seeds separated
1/2 chopped unpeeled red delicious apple
1/2 chopped unpeeled golden delicious apple
1 small can mandarin oranges (optional)

To glaze almonds: Stir with 4 tbsp. sugar in frying pan until sugar melts and nuts turn golden brown. Spread on foil to cool. Break into small pieces. Mix all ingredients together and toss with Dressing

(double recipe for larger groups)

Dressing:

1/3 c. olive or vegetable oil
3 tbsp. sugar
2 tbsp. balsamic or red wine vinegar (I always use red wine)
1 tbsp. sour cream
1/2 tsp. Dijon mustard

Combine all ingredients and shake or blend well.

Everything Tossed Salad

This salad is one of my favorites and is very versatile, you can add or take out anything you want!

1/2 c. sliced almonds
3 tbsp. Sugar

Stir these together in a frying pan over medium heat until sugar begins to melt. Keep stirring until almonds are coated and begin to turn golden brown. Spread on foil to cool.

1/2 head green-leafed lettuce
1/2 head romaine lettuce
1 c. chopped celery
4 green onions, chopped
1 (11 oz) can mandarin oranges, drained
1 avocado, chopped
1 diced red apple (leave skin on)
1/2 c. dried cranberries
1/2 c. crumbled feta or bleu cheese
3 cooked chicken breasts, chopped (optional, I personally never add chicken unless I was having this as a main course)

Mix all ingredients and toss with dressing

Dressing:
1 tsp. salt
1 tsp. pepper
1/2 c. Olive oile
2 tbsp. fresh chopped parsley (or 1 tbsp. dried)
4 tbsp. sugar
4 tbsp. red or white wine vinegar (I like red the best, but white is great too!)

Spicy Black Beans and Yellow Rice (to go with chicken enchiladas)

Spicy Black Beans: 2 cups (about 1 pound) dried black beans, picked over, soaked overnight 3 tablespoons extra-virgin olive oil 1/2 medium onion, diced 1 jalapeno pepper, chopped 2 cloves garlic, chopped 1 bay leaf Kosher salt freshly ground black pepper In a large pot, soak beans overnight covered in water by 2 inches. Drain and set aside. In the same pot, heat the olive oil. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Add the beans and cover with water by about 1-inch. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Remove the bay leaf and discard. Taste the beans and season with salt and pepper.

Yellow Rice: 2 cups long-grain rice 4 cups water 2 cloves garlic, smashed 1 tablespoon turmeric 1 teaspoon kosher salt 1 bay leaf Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.

Chicken Enchiladas with Roasted Tomatillo Chile Salsa

This is a recipe from Tyler Florence on Foodnetwork.com......it is Very good!!!!

Roasted Tomatillo Chile Salsa:
Ingredients
1 pound tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos (I removed all the seeds from all jalapenos in this recipe, and it was plenty spicy for us!)
2 teaspoons ground cumin
1 teaspoon salt
1/2 cup chopped cilantro leaves
1/2 lime, juiced (I did a whole lime)

For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes in a 400 degree oven . Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.

Enchiladas:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 teaspoon ground cumin
1/4 cup all-purpose flour
2 cups chicken stock, storebought
Chopped cilantro leaves
1 deli roasted chicken (about 3 pounds), boned, meat shredded
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 pound Monterey Jack cheese, shredded
2 cups sour cream
Chopped tomatoes and cilantro leaves, for garnish
Spicy Black Beans, recipe follows
Yellow Rice, recipe follows
Guacamole, optional

Enchiladas:
Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.
Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.
Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.

German Chocolate Cupcakes with Milk Chocolate and Coconut-Pecan Carmel Sauce

Our neighbor Jack's birthday was yesterday and his favorite dessert is German chocolate cake, so I made this recipe.....and it is soooooooo good!

Cake:
(this cake recipe is from Food Network, and I halved it because it makes a ton!)
3 Cups Sugar
2 3/4 Cups Flour
1 Cup plus 2 Tbsps. best quality cocoa (Recommend: Dutch Process)
2 1/4 tsps. Baking Powder
2 1/4 tsps. Baking Soda
1 1/2 tsps. Salt

Sift ingredients together in a medium size bowl

3 eggs
1 1/2 cups milk (use any except skim)
3/4 cup vegetable oil
1 Tbsp. Vanilla Extract
1 1/2 Cups VERY hot water

Combine all wet ingredients except water in seperate bowl (or stand mixer). Slowly add dry ingredients and mix for 5 minutes on low. Gradually add the hot water, mixing at low speed just until comined. The batter will be very thin. Pour into lined and and sprayed cupcake pan (DO NOT FILL MORE THAN 2/3 FULL--OR YOU WILL HAVE TO CLEAN YOUR OVEN!) Also, I had to do this in batches because I only have one cupcake pan, and it worked out great, you could even do this in a cookie sheet, and have a sheet cake, it's very good!

Chocolate dipping sauce:
1 Cup milk chocolate chips
3/4 cup heavy cream
1 tsp. vanilla

Heat cream in a small saucepan. When it starts to simmer pour over chocolate and stir till smooth. Add vanilla

Coconut-Pecan Carmel
1 cup Sugar
3/4 cup corn syrup
1/2 cup butter
1 cup heavy cream

1 small package coconut, toasted
1 cup chopped pecans

Combine in medium sauce pan. Bring to a boil, and cook until it reaches a very light carmel color (just before soft ball stage), stirring continually. Pour into a bowl (don't scrape sides of pan!) and after it cools a bit add coconut and pecans.

To Assemble:

Take cooled cupcake and dip top into chocolate sauce until well coated, then put about a tsp. of coconut-pecan caramel on top, repeat and voila, you've got a yummy dessert.

Tomato Basil Soup with Tortellini

I know I just barely posted a tomato soup but this one was too good not to post. Plus this one is totally different.

1 Tbsp butter
1 Tbsp olive oil
1 medium-size onion, chopped
1 large carrot, peeled and chopped
4 cups chicken stock
1 can (15 oz) tomato puree (or sauce)
1 lg can stewed tomatoes
3 Tblsp dry basil leaves or 1/3 cup chopped fresh basil
3/4 tsp sugar (this is to taste)
salt and pepper to taste
garlic powder or salt to taste (or you could add garlic)
1 pkg. cheese tortellini (I like the fresh tortellini you find by the cheese)
Shredded parmesan cheese

In a 3 to 4 quart pan, melt butter and heat oil over medium low heat. Add onion and carrot and cook, stirring occasionally, until the onion is tender. Stir stock, tomato puree, stewed tomatoes, basil, sugar, and pepper into pan. Bring to a boil. Cover and simmer to blend flavors and soften carrots, about 15 minutes. (At this point you can puree the soup if you want it smooth. I like it chuncky so I skip this step.) Season with salt, pepper, and garlic powder. Bring soup to a boil and add tortellini. Boil until tortellini is tender. Serve with parmesan cheese.

Creamy Pumpkin Strudels

Okay, so I tried this recipe and it is really good!!!! That is if you're in the mood to do some damage:) And although it sounds complicated and hard, it's really pretty easy!!!

1 15 oz. can pumpkin
1/2 cup packed brown sugar
4 1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg (I did 1/2 tsp.)
1/4 tsp. ginger
(I also added a couple dashes of cloves and allspice)

12 sheets Phyllo dough (18X24 inch sheets) the phyllo dough I bought was smaller so you would need 24 sheets.
2/3 cup melted butter
1 cup sugar
1 cup coarsely chopped pecans (I think it would be good without the nuts also)
1 8 oz package cream cheese, cut into 12 slices

Preheat oven to 400. In a small bowl combine pumpkin, brown sugar, 1/2 teaspoon cinnamon, salt, nutmeg, and ginger. Set aside.

Arrange all other ingredients before getting the phyllo dough out!!! Also, while working with the phyllo dough, you need to keep it covered with a sheet of plastic wrap and then cover that with a damp towel, otherwise the dough will dry out!

Take 1 sheet of phyllo dough and brush surface with melted butter, then put a second sheet on top of that and brush it with butter. If working with larger sized phyllo sheets, cut into two. Mix granulated sugar with remaining cinnamon. Sprinkle cinnamon and sugar over dough, then top with pecans. Place a slice of cream cheese about 2 inchs from bottom. Spoon filling atop cream cheese. Fold bottom edge up over filling. Fold in sides; roll up to encase filling. Place on a baking sheet, seam side down. Brush with melted butter and sprinkle with more cinnamon sugar. Repeat with remaining ingredients. Bake about 15 minutes or until phyllo is golden brown. Makes 12 servings.

This is best it is served just warm instead of right out of the oven, and with ice cream or whipped cream!!!

Pecan Squares

Candace this one is for you! This recipe is from Ina Garten from the Food Network.

Crust:

1 1/4 pounds unsalted butter, room temperature

3/4 cup granulated sugar

3 extra-large eggs

3/4 teaspoon pure vanilla extract

4 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

Topping:

1 pound unsalted butter

1 cup honey

3 cups light brown sugar, packed

1 teaspoon grated lemon zest

1 teaspoon grated orange zest

1/4 cup heavy cream

2 pounds pecans, coarsely chopped

Preheat the oven to 350 degrees F.

For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.

For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and either serve or dip into chocolate ganache.

Ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips

For the ganache, cook the heavy cream and chocolate chips in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. You may want to double this for all the bars.

Lasagna swirls

This is a fun spin on lasagna. I thought it was yummy.

1 box lasagna noodles
2-10 oz. packages frozen chopped spinach, thawed & well drained (I only used 1 bag)
1 pound ricotta cheese
1 cup grated parmesan cheese, divided
8 oz. cream cheese, softened
8 oz. mozzarella cheese, grated
1 tsp. salt
pepper to taste (I used red pepper, more Italianie)

Light tomato sauce
1 large yellow onion, chopped
2 cloves fresh garlic, minced
2-12 oz. cans petite diced tomatoes
16 oz. tomato sauce
2 TBSP sugar
2 TBSP olive oil
2 tsp. sweet basil
1/2 tsp. Italian herb seasoning
salt & pepper to taste

Preheat oven to 375 degrees.

Prepare pasta according to box directions. Set aside. Beat together ricotta, 1/2 cup parmesan, spinach, cream cheese, mozzarella, salt & pepper. Set aside.
To prepare sauce, saute` onion & garlic in olive oil in a large skillet over medium heat until onion is translucent. Careful not to burn the garlic. Add remaining ingredients and simmer on low for 15 minutes.
Lay out each noodle & spread about 2 TBSP filling on each. Roll up like a jelly roll. Place into a 11x14 pan. Pour sauce over rolls & sprinkle with remaining 1/2 cup parmesan cheese. Loosely cover with foil & bake for 30-40 minutes.

Lemon Bars

These are my Favorite. When I make these we eat the whole batch in a day. So I have to make a small one. Also I usually have all the ingredients so it makes an easy, inexpensive, and fast dessert.

Ingredients

Crust:
½ cup Butter
¼ cup Powdered Sugar
1 cup Flour
1/2 tsp. Salt

Filling:
2 Eggs
2 Tbsp. Flour
2 Tbsp. Lemon Juice
1 cup Sugar
Rind of ½ Lemon

Directions;
Mix together dry ingredients in crust. Then cut in butter until pea size (it'll seem flakey but I promise it'll stick together). Press into glass baking dish. Bake at 350° for 10-12 minutes. Watch closely. Blend filling ingredients in a blender. Pour over crust. (Usually I'll make the filling while the crust is cooking and once the crust comes out I pour the filling over the crust and stick it back in the oven.) Bake at 350° for 20-25 minutes; watch closely. You want the top to be lightly browned.

**FYI: This recipe supposedly makes a 9"X13" pan but they are extremely thin. I always make this recipe in a 8"X8" because I like mine thicker.

Tomato Basil Soup

Speaking of inexpensive food storage meals, this soup is really good. So much better than canned. I like to make this with grilled cheese sandwiches. Also, I got this recipe from Thanksgiving Point

1 T extra virgin olive oil
1 large medium diced yellow onion
4 cloves chopped garlic
2 two pound cans of diced or whole tomatoes (Can also use Italian blend)
1 small can tomato paste
2 c water or chicken stock
1-2 c whipping cream (optional)
½ c fresh basil (or 2 T dried basil)
Kosher salt and fresh ground pepper

Method:
Sauté onion in olive oil on high heat until translucent (about five minutes). Add garlic and tomatoes with juice. Add tomato paste. Add water and bring to a boil, reduce heat to a simmer for 10 minutes.At this point it should be chunky and starting to thicken up. Remove from heat and puree in blender in half batches. You can also use a stick blender and puree the whole batch.Return to a low heat and add cream and fresh basil. Bring back to a boil for three minutes. Add seasoning to taste. Serve.

Yield: About 8 cups (this seriously makes a ton. When I first made this I made the whole recipe and Jared and I ate it for FOUR days and I still ended up throwing some out.

Black Bean Soup

John and I are really trying to cut down our grocery bill. Here is another cheap and easy meal. Also a great food storage meal.

1 medium onion chopped
1 Tbsp. cumin
1 Tbsp. Vegetable oil
3 (16oz.) cans black beans (undrained)
1 (14 1/2 oz.) can chicken broth
3 c. medium or hot chuncky salsa (next time I make it I'm going to use mild, a little too spicey for me)
Juice and grated peel of 1 lime

Cook onion and cumin in oil (use a large pot) over medium heat until onion is tender. Removed from heat. Puree 2 cans beans and their liquid with the chicken broth. Add to pot. Stir in remaining beans, salsa, and lime jice and peel. Bring to a boil; reduce to low heat. Simmer about 30 mintues. I topped it with grated cheese, sour cream, fresh cilantro and crushed tortilla chips

Rhodes Calzones

Well, fine! I guess I'll post then. Since were talking about Rhodes rolls. This is also a recipe that I made up myself and I thought it turned out really yummy.


3/4 cup Ricotta Cheese
1 cup Mozerella cheese
Parmesan cheese to taste
2 cloves garlic
5-6 leaves fresh basil (I have basil coming out of my ears from my garden, wish I could share with you. I'll be sad when it's all gone.)
1 medium tomato, chopped
1 tsp. olive oil
Salt and pepper to taste

Combine all ingredients.

3 hours before making dinner take out desired amount of rolls. Above recipe makes about 8-10 calzones and you need 2 rolls per calzone. When you are ready to assemble: roll out the rolls until nice and thin, put cheese mixture on top of one and add another rolled out roll and squish sides together. Brush tops with melted butter. Bake and 375 degrees for 15-20 minutes or until tops are nice and golden.

My kids loved these inventions. They wanted more than I had. They liked to dip it into pizza or spaghetti sauce.

Kneaders Pumpkin Chocolate Chip Cookies

INGREDIENTS
1 cup brown sugar
½ cup granulated sugar
1 cup butter softened
2 eggs
1 15 oz can pumpkin
2 cups flour
1 Tbs baking powder
2 tsp cinnamon
½ tsp nutmeg
½ tsp salt
1/8 tsp ginger
2 cups semi sweet chocolate chips

In a medium bowl, combine sugar, eggs, butter and pumpkin.Cream together until color lightens. (Cream well before adding flour)Scrape down the bowl - mix for 1 more minute.Add flour, baking powder, spices and salt. Mix until incorporated.Stir in chocolate chips by hand.Using an ice cream scoop, scoop out cookie dough, onto baking pan lined with parchment paper.Bake 400 for 12-15 minutes or until light golden brown on outside edges.

Spinach Pear Salad

This is also a recipe that I made up that was really good!

1 container Baby Spinach
1/2 cup Pistachios, or more
1/2 cup Dried Cranberries, or more
1-2 Pears, sliced
1 container Feta Cheese

Dressing
1/2 cup sugar
1/2 cup red wine vinegar
1 t. salt
1 Tbsp prepared mustard (I used honey mustard but I think dijon would also be good)
1 Tbsp poppy seeds
1/4 cup red onion, finely chopped
3/4 c. oil

Rhodes Orange Rolls

This is a made up recipe by myself but it turned out really good. You really need to try this recipe because no one would ever know you used Rhodes rolls.

Ingredients:
12 Rhodes Rolls
1/2 orange rind, grated
1/2 cup sugar
1/2 cup butter, melted

Frosting:
1/2 cup Butter
1 tsp. Vanilla
1/2 orange rind, grated
Juice from one orange
2 cups powdered sugar

Directions:
Thaw roll dough until balls are still cold but not frozen, about an hour. (I put mine in my warming drawer and it only took 30 minutes.) Roll dough out into about a 9" strip and tie into a loose knot. Dip roll into melted butter and then in sugar/orange rind mixture. Place rolls in glass 9"X13" greased pan and cover with greased plastic wrap. Let rise until double in size, about an hour. Bake at 350 for 15-20 minutes. Frost when almost cooled.

Yummy Lime-Ranch Wraps!

Okay so I made up this recipe , and it is sooooo good!!! Or at least I think so, but try it for yourself and let me know what you think.

Ingredients:
1 pkg. spinach and garden vegetable wraps, package of six (or any kind of veggie wrap i.e. Spinach, tomato)
1 carton of baby herb lettuce mix (this really is the best mix for flavor, but if you can't find it just add fresh cilantro to the wrap)
1/2 lb. deli sliced cheese, I like muenster, Swiss, or provolone the best
1/2 Boars head Cajun style turkey (if at all possible, I've tried other meats and they are just not the same!)
1 red/green/yellow/orange pepper
1 cucumber
2-3 avocados
2 tomatoes
3 limes
1 16 oz sour cream
1 pkg. ranch dip mix

Make ranch dip.

Layer on top of wrap the following: 2-3 pieces cheese, 2-3 pieces turkey, lettuce mixture, sliced cucumbers, sliced peppers, sliced tomatoes, sliced avocados, juice of 1/2 lime, and ranch dip (as much or little as you want, I do about 4 tsps). Wrap up tight, and cut into pinwheels. Enjoy!!!

Okay, seriously.....I love these, I've been having them everyday for lunch, and I never get tired of it!!! Devin and Payton also love them! Also they are quite filling, so you could have them for dinner if you wanted

Three Bean and Beef Chili

This is also an Ellie Krieger recipe, it is also healty and very good. I really liked it with a small amount of sour cream and cheese, but Devin liked to have corn chips with it....to each his own.


1 tablespoon olive oil
1 onion, diced (1 cup)
1 red bell pepper, diced (1 cup)
2 carrots, diced (1/2 cup)
2 teaspoons ground cumin
1 pound extra-lean ground beef (90 percent lean)
1 (28-ounce) can crushed tomatoes
2 cups water
1 chipotle chile in adobo sauce, seeded and minced
2 teaspoons adobo sauce from the can of chipotles
1/2 teaspoon dried oregano
Salt and freshly ground black pepper
1 (15.5-ounce) can black beans, drained and rinsed
1 (15.5-ounce) can kidney beans, drained and rinsed
1 (15.5-ounce) can pinto beans, drained and rinsed
I added a 1/2 cup lentils, navy beans instead of pinto beans, and garlic and onion salt rather than just regular salt. I also cooked my own beans, but I'm sure the canned work great!

Heat the oil in large pot or Dutch oven over moderate heat. Add the onion, bell pepper and carrots, cover and cook, stirring occasionally until the vegetables are soft, about 10 minutes. Add the cumin and cook, stirring, for 1 minute. Add the ground beef; raise the heat to high and cook, breaking up the meat with a spoon, until the meat is no longer pink. Stir in the tomatoes, water, chipotle and adobo sauce, oregano and salt and pepper. Cook, partially covered, stirring from time to time, for 30 minutes. Stir in the beans and continue cooking, partially covered, 20 minutes longer. Season, to taste, with salt and pepper.

Nutrition Information
Nutritional Analysis per Serving
Calories 295
Total fat 8 grams
Saturated fat 2.5 grams
Protein 22 grams
Carbohydrates 35 grams
Fiber 10 grams

Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti

Read all directions before making this......otherwise it'll take you a long time to make it!!! this is an Ellie Krieger recipe from the food network. It's healthy, low fat, low calorie, and very tasty! Hope you enjoy!

Sauce:
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire-roasted tomatoes, liquid included (I just used regular and it tasted great!
1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
2 teaspoons chopped oregano leaves
1 sprig fresh rosemary
Salt
1/4 cup torn fresh basil leaves

Meatballs:
Cooking spray
1 pound ground turkey meat
1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
1/4 cup grated Parmesan, plus more for serving
1/2 cup finely grated carrot
1/2 cup finely chopped onion
2 large cloves garlic, minced
2 tablespoons minced fresh parsley leaves, plus more for garnish
2 teaspoons minced fresh thyme leaves
1 egg, lightly beaten
1/2 teaspoon salt
Freshly ground black pepper

1 box (16 ounces) whole-wheat spaghetti

Fill a large stockpot with water and bring to a boil for pasta.

Make Sauce:
In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.

Meatballs:

Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

Yield: 6 servings (1 serving equals about 1 1/3 cups pasta and sauce, plus 2 meatballs

Nutrition Information
Nutritional Analysis per Serving
Calories 332
Carbohydrates 39 grams
Total Fat 10 grams
Saturated Fat 3 grams
Protein 23 grams
Fiber 8 grams
Sodium 568 milligrams

Garlic Roasted Potatoes

This is more of a suggestion than a recipe. I have made these potatoes more than I can count. Jared Loves them!! Jared isn't a fan of baked potatoes so this is my alternative. I like to eat them dipped in BBQ sauce or ketchup but they are also great by themselves.

3 lb. red potatoes (or as many as your family will eat)
1/4 cup Olive Oil ( or until potatoes are coated)
1 Tbsp. Salt (or until it looks right)
4-5 garlic cloves, chopped (add or minus a few)
2 Tbsp. Parsley (just eyeball it)

Chop potatoes into desired wedges. I usually cut them pretty small so they become more crisp. Then add the remaining ingredients. Place in a 400 degree oven on a roasting pan, covered in aluminum foil. Bake for 45-60 minutes or until golden brown. Sometimes I bump the temp. up really high halfway through to speed things up and they still turn out great!

Triple Berry Crisp

I made this Sunday and it was really really good! I took some to mom and dad and they loved it too.

Ingredients:
1 1/2 cups blackberries
1 1/2 cup raspberries
1 1/2 cup blueberries
4 tablespoons white sugar (I used more)
2 cups all-purpose flour
2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter

Directions:
Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set aside.

In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Stuffed Shells

1 pkg. Jumbo Shells
1 tsp. Salt

Boil for 10 minutes. Don't overcook! Place on waxed paper to cool.

While shells are cooking, mix:

1 large container Ricotta Cheese
1 16 oz. cottage cheese
2 c. mozarella cheese (reserve some to put on top)
3/4 c. Parmesan cheese (reserve some to put on top)
3 eggs
1 tbsp. parsley
1 tsp oregano
1 tsp salt
1/2 tsp pepper

Also need: 2 jars spaghetti sauce.

Spread small amount of sauce on bottom of two 9x13 pans. Fill shells and place them seem side down. Leave some space between each. Cover stuffed shells with sauce and sprinkle remaining cheeses on top. Cover with foil. Bake at 375 for about 40 minutes. Fills about 40 shells, 20 per pan.

I like to make this and freeze one of the pans for a later meal! Also, if you were going to make this for company, I'd probably buy two packages of shells, because it always seems like a lot of the shells are broken!!! Any way, this is a great every day kind of meal! It's really pretty good!

Salsa Fresca with Avacados

4 medium tomatoes, diced into small pieces
1-2 avacados, also diced small
1/4 C. diced red onion (you can use a yellow onion also), dice these as small as possible!
Juice from 1 -2 limes
Cliantro (I use about 1/4- 1/2 cup)
1/2 Jalapeno pepper, seeded (optional)
Garlic salt to tast
pepper to taste

Combine all ingredients, and enjoy! And yes, I don't like avacado's, but I've found that if I can't taste them, I don't mind them!

Sweet Pork Barbacoa and Lime Rice

This has been edited as of 5/10. I've changed the measurements to how I like to make it (the pork) -Candace

Sorry Candace I forgot to post this until now. I found this recipe on another blog and it actually tastes a lot like Cafe Rio's Pork. Also the rice is really good. I just cooked it in my rice cooker and it turned out great! Although I think I may have added more liquid or less rice so the rice didn't get dried out. Then I served the pork and rice together with homemade(Costco) tortillas. Jared loved it!

Ingredients:
4 lb. pork roast
2 (8 oz.) cans tomato sauce
4 cloves garlic, diced
1 1/4- 1 1/2 C. brown sugar, packed
1 T. cumin
2 c. Dr. Pepper
2 T. molasses
1 T. onion salt
½ t. salt
Pepper to taste

Directions

Mix all ingredients except pork, salt, and pepper until sugar is dissolved. Season the pork with salt and pepper. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low all day or overnight if desired.) Shred pork and return to liquid halfway through cooking time. Serve with Lime rice.


Lime Rice

Servings: 4 cups

Ingredients

2 cups Rice
2 Tbsp. Butter
2 (14 oz.) cans Chicken Broth
¾ tsp. Salt
Pepper to taste
Juice of 2 Limes
Zest of 1 lime
3 Tbsp. chopped cilantro(I used more because we LOVE cilantro)
¼ tsp. cumin

Directions

Add all ingredients in Rice cooker. Or melt butter with rice in skillet. Add rest of ingredients and bring to a boil. Reduce heat, cover and cook for 20 minutes.

Black beans and rice

So, this isn't a very exciting recipe. It's great for health and using your food storage. And I think it tastes really good.

The portion size is based on our family. You may need to adjust.

3 cans of black beans
1 clove of garlic, minced
1/2 cup of diced onions
1 tsp. to 1 Tb. of cumin
Salt and Pepper to taste

Combine all ingredient and cook until onions are opaque.

Cook Rice. You can use either white or brown. I like to cook the rice with chicken broth instead of water.

Put rice on plate and then beans. Here is a list of stuff that I like on it:

Cheese
Tomatoes
Pico de gallo
cilantro
avocado
fresh squeezed lemon or lime
sour cream

This meal tastes like the inside of a really good burrito. You could add shredded beef or chicken and make burriots out of it. We really like this meal and like I said, it uses foodstorage stuff. It's also very easy!

Paula Deen's Sour Cream Pound Cake

1 stick butter, room temperature
1 1/2 cups sugar
1/2 cup sour cream
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
3 large eggs
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F.
In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla.
Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.

Also, Paula Deen has a recipe for shortcake, but I've never tried it, so I don't know if it's good, but her recipes usually are. Go to www.foodnetwork.com.

request.

I'm hoping someone has a grat recipe for the shortcake in strawberry shortcake. I really want to make homemade but have never done it before.

Strawberry Italian Ice

As you may know, Devin is Lactose intolerant, so he loves this kind of stuff.......but this is REALLY good, and low fat!!

1 Cup sugar
3/4 cup water
1 Tbsp. Finely Shredded Orange Peel
2 tsp. Finely shredded Lemon Peel
1 1/2 tsp. Finely shredded Lime Peel
1/3 cup orange juice
3 tbsp. lemon juice
2 Tbsp. lime juice
4 cups sliced strawberries

1. In a medium sauce pan combine sugar, water, and all shredded peels. Bring to boil, reduce and simmer 5 minutes uncovered. Let cool slightly, strain and add juices.
2. In blender or food processor combine half of strawberries and half of juice mixture. Cover and blend with several on/off turns until nearly smooth (leave some small chunks of strawberries). Pour into a freezer safe container. Repeat with other half. Freeze until solid (6-8 hrs)
3. Let stand about 20 mins or until soft enough to scrape out. Makes 8 servings.

Ribeye Steaks with Chipotle Butter

We just tried this, and it's pretty good!

2 tsp. ground cumin
1 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
1/4 tsp. Adobo sauce (buy the smallest can of chipotle chilies in adobo sauce possible)
4 8-10 oz boneless beef rib eye steaks, cut 1 inch thick
1 recipe Chipotle Butter
Fresh Cilantro or Parsley

1. In a bowl stir together cumin, paprika, salt, and pepper. Stir in olive oil and adobo sauce (from the canned chipotle pepper used in Chipotle Butter) until a paste forms. Spread spic mixture onto both sides of steaks.
2. Grill steaks on rack of an uncovered grill directly over medium heat, turning once until desired doneness. Allow 14 to 18 minutes for medium. Serve with Chipotle Butter. Makes four servings

Chipotle Butter: Stir together 1/4 cup softened butter, 1 tbsp. finely chopped shallots, 2 tsp. snipped fresh cilantro, 1 1/2 tsp. lime juice, and 1 teaspoon finely chopped chipotle chili pepper in adobo sauce.

better homes and gardens "Chocolate-Cream Cheese Frosting"

This is my favorite!

1-8oz cream cheese, softened
1/2 cup butter, softened
1/2 unsweetened cocoa powder
2 tsp. vanilla
2 cups sifted powdered sugar
3- 31/2 cups addtional sifted powdered sugar

In large bowl combine all ingredients except for powdered sugar, beat until light and fluffy. Gradually add the 2 cups sifted powdered sugar, beating well. Gradually add the rest of the sifted powdered sugar until it reached spreading consistency. This frosts tops and sides of to or three 8 to 9 inch cakes. (Halve this recipe for a 13X9 inch cake).

Best Ever Chocolate Cake (better homes and gardens)

3/4 cup butter, softened
3 eggs
2 cups all purpose flour
3/4 cup unsweetened cocoa powder
1 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
2 cups sugar
2 tsp. vanilla
1 1/2 cups milk
1 recipe frosting

1. Allow butter and eggs to stand at room temperature for about 30 mins (this will help your cake not fall during baking). Meanwhile, lightly grease bottoms of three 8 inch round cake pans or two 9 inch round cake pans or 8X8X2 inch pans. Line bottom of pans with wax paper. Or grease one 13X9 in baking sheet. Set pans aside.
2. Preheat oven to 350. In a mixing bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
3. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed for 3 to 4 mins. or until combined. Scrape side of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (one minute total). Beat in vanilla.
4. Alternately add flour mixture and milk to beaten mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread batter evenly into prepared pans.
5. Bake round cakes 30 to 35 minutes; bake square or rectangular pans for 35 to 40 minutes.
6. cool cake in pan for 10 minutes. Remove from pans. Peel off waxed paper. Cool completely. Frost with desired frosting. Cover and store cake in refrigerator.

Rumbi Voodoo Chicken Salad

Candace this one is for you! This recipe was on Good Things Utah yesterday.

Salad:
3 cups lettuce mix
2 Tbsp. Feta Cheese
2 Tbsp. Tomatoes, diced
1/4 cup Tortilla Strips
1/2 cup Voodoo Dressing
1/2 cup Hot Chicken Breast, diced

Procedure: Grill the chicken breast, let it cool and dice it. Place the lettuce mix on a salad plate. Sprinkle the feta cheese and diced tomatoes over the salad. Starting from the left side of the plate, place the tortilla strips in a line from the top to the bottome over the lettuce mixture. Place the salad dressing ina container on the side. Sprinkle the chicken down the center of the salad.

Voodoo Dressing:
1/4 cup Dijon Mustard
1/4 cup Fresh Lime Juice
1/4 cup Chili Paste
2 Tbsp. Crushed Red Pepper Flakes
3/4 cup Lite Mayo
1 1/2 cups Sesame Oil
1 cup Rice Wine Vinegar
1/2 cup Soy Sauce
1 1/2 cups White Sugar
1/4 cup Garlic, minced
1/3 cup Ginger, pureed

Procedure: lace all ingredients into a large bowl except the ginger. Using an electric mixer, mix for 1 1/2 minutes. Scrap the sides of the bowl and the beaters and mix for an additional 30 seconds. Add the ginger to the dressing with a hand whisk and mix for one minute or until the gigner is totally mixed.

Chicken Broccoli Casserole

This is another Datwyler Favorite!

Ingredients:

1 qt. Broccoli (I use one lg. head)
5-6 Chicken Breasts, cooked and shredded (I think I use 3-4 depending on size of chicken)
3 cans Cream of Chicken Soup
1 ½ cups Sour Cream (This actually calls for 1 1/2 cups Mayo but as you all know I hate Mayo but I've had it both ways and I honestly can't tell the difference.)
1 ½ tsp. Lemon Juice
¾-1 tsp. Curry Powder (I use 1 tsp. but we really like curry)
1 cup Sharp Cheddar Cheese, shredded
1 cup Fresh Bread Crumbs (I use dry and it works great)
2 Tbsp. Butter

Directions:

Step 1: Cook broccoli in boiling salt water until a little tender and drain. (You don't want to cook the broccoli too much because you will be cooking it again in the oven. )
Step 2: Butter a large baking dish and place broccoli in dish. Put chicken on top of broccoli and lightly salt and pepper.
Step 3: Combine soup, sour cream, lemon juice, and curry powder. Pour over chicken. Sprinkle cheese on top.
Step 4: Melt butter and toss with bread crumbs. Sprinkle on top of cheese. Bake at 350° uncovered for 30-35 minutes.

Capelini Pomodoro

I love Olive Garden and this recipe is one of my favorites there! It is so easy! It would be great for those gardener's out there who end up with a ton of tomatoes in the summer. It's a great way to use those tomatoes besides making salsa. This is also very healthy (I'm kind of on a health kick right now).

8 medium tomatoes
11 fresh basil leaves
2 cloves of garlic
6 T. extra virgin olive oil
salt and pepper to taste
14 oz. angel hair pasta (I use the Barilla Plus pasta, much healthier and it's tastes great)

Cook angel hair according to package instructions. Chop tomatoes to 1/2 in. pieces. Chop basil, mince garlic. Combine all ingredients (except noodles). The recipe says to combine cooked noodles and sauce and heat through. I chose to heat the sauce separately. I cooked it until tomatoes were tender. Next time I make this I'm going to put tomatoes in boiling water for 20 seconds; so I can remove the skin, but you don't have to. Pour sauce over noodles and top with fresh grated parmesan cheese and serve.

John wouldn't enjoy this meal, he's a "where's the meat" kind of guy. But my girls and I really enjoyed it. So, maybe this is a chick food recipe.

Apple Walnut Salad

One of my favorite green salads.
4 apples, coarsely chopped (whatever apple are your favorite)
2 (16 oz) bags mixed salad greens
1 (6 0z) gorgonzola cheese
3/4 cup pomegranate seeds or craisins
1 recipe candied walnuts
1 recipe winter salad dressing

(Feel free to add any or take away any ingredients. I like to play around with the stuff in it to mix it up. I frequently add avocado.)

If making ahead of time put chopped apples in orange juice or lemon juice.

Candied walnuts
1 T. butter
1/3 cup sugar
1 cup walnuts

Melt butter in sauce pan. When melted add sugar and walnuts; stir until walnuts are browned

Winter salad dressing
1/2 cup red wine vinegar
1/2 cup oil
1 tsp. salt
1 tsp. ground pepper
1 clove garlic, minced
1/2 honey or sugar

Combine ingredient in a plastic container and shake vigorously.

Sunday Chicken

This is just a really easy great recipe, hence the name it's great for an easy Sunday dinner.

4 - 6 Chicken Breasts, (I think that using fresh makes a huge difference on taste for this)
2 cans Cream of Chicken Soup, condensed
1 envelope Dry Onion Soup Mix
1 cup Sour Cream

Place chicken in greased slow cooker. Mix cream of chicken soup and onion mix then pour over chicken. Cover and cook on low heat for 6-8 hours. One hour before serving stir in sour cream. I also think that this would taste great with mushrooms added.

Mexican Chowder

This is very good!

1 1/2 lbs. chicken breasts, cut into bite size pieces
1/2 cup chopped onion
2 cloves garlic - minced
2 chicken bouillon cubes
1 cup hot water
1 tsp. cumin
2 cups half-and-half
2 cups monterey jack cheese - shredded
1 can (16oz) cream-style corn
1 (4oz) can green chilies chopped, undrained
1 tsp. hot pepper sauce
1 medium tomato, chopped

Brown chicken, onion and garlic in butter. Dissolve bouillon in hot water, add to pan with cumin and bring to boil. Cover and simmer 5 mins. (reduce heat) add half-and-half, cheese, corn, chilies, and hot pepper sauce. Cook and stir over low heat unitl cheese is melted. Stir in tomato. Serve Immediately. Makes 6-8 servings (2 quarts)

Garnish with more tomatoes and cheese.

Tomato, Basil and Cheese Baked Pasta

This is a Rachael Ray Recipe......It's an everyday type meal, and I have to say the color ends up looking kind of unappetizing, but it tastes pretty good!

1 lb. small shell pasta
2 Tbsp. extra virgin olive oil, 2 turns of the pan in a slow stream
3 large cloves garlic
1 small onion
1 (28 oz) can crushed tomatoes
1/2 cup, 10 - 12 fresh basil leaves, torn into small pieces
salt and pepper
1 cup store bought pesto sauce
1 cup ricotta cheese
1/2 cup grated Parmesan cheese, a couple of handfuls
1/2 pound mozzarella

Cook pasta according to package directions, do not overcook.

Chop garlic and onions and saute in oil until onions are translucent. Add tomatoes and stir. When the tomatoes come to a boil reduce heat to low. Stir in basil to wilt them. Season the sauce with salt and pepper, to your taste.

Preheat oven broiler to high.

Drain shells and add them to casserole dish. Add pesto sauce, 1 cup of the ricotta cheese and a handful of Parmesan. Stir carefully to coat pasta. Pour the hot tomato and basil sauce over the pasta, as much as you like. You can always serve and little at the table, to pass around. Shred up some Mozzarella cheese with and grater and scatter over the pasta. Add a sprinkle in of Parmesan as well. place the casserole under the broiler in the middle of the oven, 10 - 12 inches from the heat. Let the cheese melt and bubble on top, 3 - 5 minutes.

Ooey Gooey Mexican Chicken

4-5 frozen chicken breasts
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 can of black beans drained and rinsed
1 4 oz. can of diced green chiles
1 cup of salsa (your choice)
up to 1 Tb. cumin
up to 1 Tb. chili powder
dash of cayenne pepper
1-2 cups of monterey jack cheese

Put all of the ingredients, except the cheese, into the crockpot. Cook on low for 6-8 hours. Shred chicken and add grated cheese. Let the cheese melt and then serve with a dollap of daisy (hehe) and chips. Enjoy!

Fudge Brownies

This is a really good basic brownie recipe. When I made it I added a cup a chocolate chips. They were really good. You could also frost them with a good frosting. But they a fabulous just plain.

2 sticks butter
5 squares unsweetned baking chocolate
1 1/2 cups flour
1/2 tsp. baking powder
1 tsp. salt
4 eggs
2 cups sugar
1 tsp. vanilla

Melt butter and chocolate together over low heat. Mix sugar and eggs together, blending well. Add vanilla and chocolate mixture blending well. Stir in dry ingredients. Put in a 13x9 pan.
Bake at 375 for 25 minutes.

Wheat Bread

This recipe is a favorite of one of my friends in my ward. It is delicious and easy to do and is quick for homemade bread. It was designed for the Bosch Mixer but I am sure could be used with any mixer or by hand if needed.

Turn oven on to 250 degrees. Put five cups of hot water in Bosch mixing bowl. Add 4 cups whole wheat flour. Mix well. Add 2 Tbs. yeast. (Use Fleshmann's yeast for bread mixers or SAF Instant yeast) Let stand with lid on for 2-3 minutes so yeast can dissolve. Add 2/3 cup of canola oil, 2/3 cup of honey, 1/2 C. vital wheat gluten and 2 Tbs. salt. (can also add 2/3 C. powdered milk if you want to use your powdered milk food storage) Mix briefly. Add enough wheat flour until dough leaves the sides of the bowl and isn't sticky to the touch. Mix on high for 3 minutes.

*****TURN OVEN OFF*****

Turn dough onto counter and divide into 4 equal parts. Form into loaves and place in loaf pans that have been generously sprayed with cooking spray. Place loaves in warm oven to rise for 25 minutes. Leave loaves in the oven and Turn oven on to 375 degrees and bake for 23-25 minutes. Remove loaves and take out of the pans immediately. Place on cooling rack and coat top of each loaf with butter, pat off excess butter with a paper towel. ENJOY!!!

Mimi's Recipes

My favorite thing to order at Mimi's is the French Onion Soup with a Buttermilk Spice Muffin. And guess what? Mimi's has both of the recipes on their website. I have made both a couple times now and they taste like the real thing. I know Candace you wanted these recipes so I thought it would be easiet to post them!

Buttermilk Spice Muffins

Muffin Batter:
1 cup sugar
1/2 cup butter or margarine
3 eggs
2 1/2 cups flour
2 teaspsoons baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

Nut Topping:
1/2 cup Sugar ( I use organic because it's larger crystals)
1 cup walnuts, finely chopped ( I only use 1/2 cup)
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Grease the baking tins with butter or margarine
Method
Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.Make the nut toppping: Mix all ingredients together in a small bowl.

Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin. Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.Recipe yields 12 standard-size muffins, or six Mimis size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.


French Market Onion Soup(Serves 6-8)

2 tablespoons butter
2 lb yellow onions, halved and sliced 1/2" wide ( I would cut them smaller)
2 quarts homemade beef stock or 4 cans (14 oz) beef broth
1 can beef consommé (undiluted)
1/4 cup freshly ground Romano cheese
salt & freshly ground black pepper, to taste

Method
Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.To serve French Market Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.

Peanut Butter Bars

as requested....I thought Mom might take too long.....sorry Mom:)

3/4 Cup Butter or Margarine
3/4 Cup Brown Sugar
3/4 Cup White Sugar
3/4 Cup Peanut Butter
2 Eggs
1 tsp. Vanilla
3/4 tsp. Soda
1/2 tsp. Salt
1 1/2 Cups Flour
1 1/2 Cups Oatmeal
Small Jar Peanut Butter

Mix butter, brown and white sugar, peanut butter, eggs and vanilla. Beat Well. Then add soda, salt, flour and oatmeal. Mix together and put in a 9 x 13 inch pan (double recipe for a cookie sheet). Bake at 350 degrees for 10 - 15 minutes (until golden brown). Dab on Peanut Butter and spread evenly, then let cool before putting chocolate on top.

Chocolate for Topping:

1 Cup Sugar
1/3 Cup Canned Milk
5 Tbsp. Butter
1 Cup Chocolate Chips

Put on stove and bring to boil. Boil 45 Seconds. Remove from heat and add chocolate chips. Spread on top. Enjoy!

Sweet Chex Mix

This recipe is a family favorite of the Datwylers. It is so easy and sooo...good. If you make it just remember that it is so good you may eat yourself sick!!

1/2 Box Corn Chex
1/2 Box Golden Grahams
4 oz. almonds
1 cup Coconut
1 cup Light Karo Syrup
3/4 cup Butter
1 cup Sugar

Mix together dry ingredients in a large bowl. Combine wet ingredients in saucepan. Boil for 3 minutes. Pour directly over dry ingredients. Enjoy!

Fried Ravioli.

I have a friend here who is a great cook. This is one of hers. Definitely one you make when having company over. It has three parts. One of them I'm not giving because it's the ravioli and it's just easier to buy a bag of ravioli. I bought a bag at Costco and it made tons.

Essence (this spice combination can be used as a meat rub as well)
2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. dried oregano
1 T. tyme

Hot sausage ragu
2 tsp. olive oil
1/2 lb. hot italian sausage
1/2 c. chopped yellow onion
3/4 tsp. minced garlic
1/4 tsp. salt
1/4 tsp. dried basil
1/8 tsp. crushed red pepper (I used ground red pepper and was just fine)
1/8 tsp dried oregano
1/8 tsp. ground black pepper
1 bay leaf
2 15 oz. cans whole tomatoes, chopped, keep juice
1 8 oz. can tomato sauce
1 T. tomato paste
1/4 cup dry red wine (found near vinegars, cooking wine will work)
1/4 c. heavy cream
pinch sugar

In a medim pot,heat oil over medium heat. Add sausage and cook, stirring until brown and the fat is rendered, about 4 minutes. Add onions, garlic, red pepper, salt, basil, oregano, black pepper and bay leaf and cook, stirring, until soft, about 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream, and sugar and stir well. Bring to a simmer and cook, uncovered, stirring occasionally, until thick and flavors are blended, about 30 minutes, adding water as necessary to keep from getting too thick. Remove from heat and cover until needed.

Ravioli
1 lg. egg
2 T. water

Combine to make egg wash

1/2 c. dry bread crumbs
1 1/2 tsp. essence

Dip thawed ravioli into egg wash and then into bread crumb mixture. fry.

Heat 2 cups oil into a large pot and fry ravioli until golden brown. Be careful with the hot oil, I really recommend a large pot. I used a medium pot and the oil came out of the pot and scared me because I was afraid of a fire. This meal is really yummy. I served it with garlic bread and salad.

Frog's Eye Salad, or Ancini De Pepe Salad

This is my variation on Grandma's recipe.

Boil and Cool:
1 3/4 Cups Ancini De Pepe Pasta

Boil until thick then cool:
2 cups sugar
1 3/4 cups pineapple juice
4 Tbsp. flour
Mix with pasta and chill overnight.

at least an hour before serving add:
1/2 -whole package of french vanilla instant pudding, mix well
At this time usually add the rest of the ingredients, except for bananas, which don't get added until you serve it to avoid them turning brown.

Add:
2 cans mandarin oranges
1 large can pineapple tidbits
1 large can crushed pineapple
maraschino cherries (optional)
large handful of mini marshmallows (optional)
1 large container Cool Whip
5 bananas (I don't think I ever add that many though)

Market Street Clam Chowder

1 cup potatoes, diced 1/2 in
1 cup celery, diced 1/2 in
1 cup onion, diced 1/2 in
1 cup green pepper, diced 1/2 in
1 cup leeks, diced 1/2 in
3/4 cup chopped clams (canned or fresh)
3/4 tbsp. ground black pepper
1 1/2 tbsp. salt
3/4 tablespoon whole thyme
6 bay leaves
1 tsp tabasco
3/4 sherry wine, optional (I use 2 tbsp. red wine vinegar instead)
2 cups water
3/4 cup clam juice (drained from canned clams, or purchased seperately in can)
3/4 cup butter, melted
1 cup flour
2 quarts half-and-half

Combine melted butter and flour in oven-proof cotainer and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately. Serves Twelve

This is one of Devin's Favorites!!!

Raspberry Cream Cheese Bars

This is a great cream cheese bar recipe because it doesn't seem too heavy for a cream cheese dessert.










(Makes 9" x 13" pan)

Preheat oven to 350 degrees. Butter a 9" x13" baking pan.

In a large bowl stir together:
· 2 cups all purpose flour
· 1 1/4 cups quick cooking rolled oats
· 3/4 cups brown sugar

Using a mixer or your hands, add: 1 cup butter

Blend until mixture resembles coarse crumbs. Reserve 1 1/2 cups of the crumb mixture. Press remaining mixture in the bottom of prepared baking pan. Bake 15 minutes (You want it to be barely golden because you will be baking again for 30 minutes)

Using an electric mixer, in a medium mixing bowl, beat on medium speed until light and fluffy:
· 12 oz. cream cheese, softened
· 1/2 cup granulated sugar

Beat in:
· 2 large eggs, or 3 medium eggs
· 2 teaspoons Lemon Juice
· 1 teaspoon Vanilla

Preparation:
Spread cream cheese mixture over cooled, baked crust.

Stir together in a small bowl:
· 16 oz. Raspberry sauce or pie filling
· 2 t. cornstarch, if needed (I didn't add and it came out fine)

Preparation:
Spoon mixture carefully over cream cheese layer. Swirling mixture into cream cheese layer as you go. Sprinkle with reserved crumbs. Bake 30 minutes or until set.

You could use any variation of fruit you like. I made them with raspberries and it was yummy!

Strawberry Spinach Salad

1 Bag baby spinach salad
fresh strawberries (sliced)
fresh blackberries
2 kiwi, cut into bite sized pieces

1/2 cup chopped almonds (or more if you prefer)
caramelized in 1/4 cup sugar

Dressing:

1/4 C. sugar
1 Tbs. sesame seeds
1 Tbs. poppy seeds
1/2 C. canola oil
1/4 C. sweet rice wine vinegar
dash of paprika
1/4 tsp. Worcestershire sauce

Blend all dressing ingredients. Do not refrigerate

Toss caramelized almonds and dressing on the salad
just before serving!

You may substitute any fruit you prefer....

This is just another fun twist on a spinach salad. I love putting fresh berries such as blueberries,
raspberries, and blackberries in the salad. Enjoy!

Spaghetti and Meatballs

1 lb. spaghetti (or other pasta)
Salt, for water

Meatballs:
1 1/4 lbs ground beef (I used the super lean or even ground turkey)
2 tps Worchestershire sauce, eye ball it
1 egg, beaten
1/2 C. Italian bread crumbs (a couple of handfulls)
1/4 C. parmesan cheese
2 cloves garlic, chopped
salt and pepper

Sauce:
2 tbsp. extra-virgin olive oil
1 small onion, chopped
1/2 tsp. crushed red pepper flakes (I use a dash of Tabasco)
4 cloves garlic, chopped
1 C. beef stock (this is in carton's in the soup aisle, I only use 1/2 cup or sauce is more runny than I prefer)
1 28 oz. can of crushed tomatoes
10 leaves fresh basil, chopped (If you don't care for the taste of basil a whole lot just do a tsp of dried)
A handful of chopped parsley (I sometimes just use a Tbsp of dried)
More Parmesan cheese to top

Preheat oven to 425

Place a large pot of water to boil pasta. Add salt to water and cook pasta according to directions

mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt and pepper. Roll Meat into 1 1/2 in. balls and place on nonstick cookie sheet or a cookie sheet greased. Bake balls 10-12 minutes, till no longer pink.

Heat a deep skillet or medium pot over medium heat. Add oil, and saute onion and garlic with the Tabasco or red pepper flakes until onions are translucent (add garlic last and be careful not to burn it!). Add beef stock crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.

Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread.

this makes quite a bit, so I hope your hungry!!!

Chicken Enchiladas

This recipe is really yummy! They are more like chicken chalupas than chicken enchiladas, but it is definately my favorite recipe that I've tried for either. They are also really good because you make the sauce from scratch instead of using cream of chicken soup.

Ingredients

8-10 tortillas, flour or corn, I like the uncooked flour tortillas from Costco
½ cup chopped onions
4 cloves garlic, minced
¼ teaspoon pepper
½ teaspoon salt
2 tablespoons butter
3 tablespoons flour
1 (8 ounce) carton sour cream
2 cups chicken broth
1 (4 ounce) can diced green chili peppers , I used two
2 cup shredded Monterrey jack cheese
3 cups chicken, cooked and chopped/shredded
black olives (optional)
tomatoes (optional)
green onions (optional)
Jalapenos, diced (optional) I only used half of one and thought it added a lot of flavor without being too hot.

Directions

Wrap tortillas in foil and heat in 350* oven for 10 minutes to soften.For Sauce: In a saucepan, cook onion, garlic, salt and pepper in the butter until the onion is tender. Stir the flour into the sour cream, and then add to the onion mixture.Stir in broth and chili peppers all at once. (and jalapenos if adding)Cook and stir until thick and bubbly.Remove from heat; stir in 1 C of the cheese.For Filling: Stir 1/2 C of the sauce into the chicken, mixing well.Place about 2-3 soup-spoon-size of mixture on each tortilla and roll up.Arrange rolls, seam side down, in a lightly greased 12x8x2 baking dish.Top with remaining sauce.Bake, covered, in 350* oven for 35 minutes. Sprinkle with remaining cheese and bake, uncovered, 5 minutes more until cheese melts. Let stand 10 minutes.If Desired: garnish tops with olives, tomatoes, and cheese.

Our Favorite Pizza

Crust:

2 Cups Warm Water
2 Packets or Tbsp. Yeast
2 Tbsp. Honey
2 tsp. Salt
5 Cups Flour

Dissolve yeast in water. Add Honey, Salt, and 3 cups of flour. Mix until combined then continue mixing for 2 mins. Add the rest of the flour (may need more, make a stiff dough) and knead for 5 - 6 mins. more (I do this in the mixer). Put into an oiled bowl, cover and let rise till doubled (about 40 mins). Put stone in oven and preheat to 450 degrees.

While dough is rising prepare toppings. You can do whatever you want. We usually do:
Green peppers
Pineapple tidbits
olives
pepperoni
Canadian bacon
mushrooms (Camille I know will appreciate)
tomatoes

For sauce I've made several kinds, but I did Barilla's mushroom and garlic sauce, and added 1 clove crushed garlic and lemon pepper, and liked it the best.

or for homemade: (do this while dough is raising)
1 14.5 oz can diced Italian style tomates
1 small can tomato paste
1/2 c. diced onion
2 cloves garlic, minced
1 tsp. dried basil, or 1/8 c. fresh
1 tsp. dried oregano
If I have it I also like to sometimes add fresh rosemary (about 1 tsp.)
Salt and pepper to taste

Saute onion in olive oil in medium sized sauce pan until translucent. Then add garlic and cook for 30 seconds more. Add tomatoes and tomato paste and spices. put in blender at this point and blend until smooth. Put back into pan and let simmer uncovered for about 30 mins.


Also, I just used a pizza cheese blend.

To bake roll out dough as thin as you can, place on heated pizza stone and put toppings on. Cook about 10-12 min. After you take the pizza off, immediately put stone back in oven and let it heat up for a few minutes before cooking next pizza or the crust won't be crisp on the outside.

Yields 3 large pizza's, or 4 medium pizza's

We love it, hopefully you will too!

The new blog

Okay, so Camille suggested that we should do a blog that has our recipes on it. So please feel free to add any recipes on this blog. I've added you all as author so that you can post on here. I'm going to ask that we only put tried and true recipes. Also, let me know if something on here including the name should be different. Hopefully you all will add to this!!!