Sugar-Top Coffee Cake

This is a favorite of mine. It reminds me of special occasions at our house growing up! Super yummy

1 egg
3/4 cup sugar
1 Tbsp. melted butter
1 cup sour cream
1 tsp. vanilla
1 1/2 cup sifted flour
2 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt

Beat egg until frothym add sugar and butter. Cream until light and fulffy. Add sour cream and vanilla. Bleand well. Sift dry ing. and mix. Pour into 8X10 pan. Sprinkle on topping.

Topping:
1/2 cup brown sugar
2 tbsp. flour
1/2 tsp cinnamon
2 Tbsp. softened butter

Mix until crumbly and sprinkle on top.
Bake at 375 for 25-30 mins. or until it looks done. Serve warm

Cilantro Chicken

From taste of homes. Great every day type of meal

2 tbsp. lime juice
2 Tbsp. oil
1 tsp. honey
4 boneless skinless chicken breasts
1 cup finely crushed corn tortilla chips
1 jar salsa (16 oz), I like to either make salsa or buy the fresh kind
2 Tbsp. chopped cilantro
1/3 cup, shredded monterey jack cheese

In a shallow bowl, combine lime juice, oil and honey. Dip chicken in like juice mixture, then coat with tortilla chips. Place in an ungreased 8x8 in pan. Bake uncovered at 350 for 25 mins. or until chicken is cooked through.
Combine salsa and cilantro; pour over chicken. Sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted. makes 4 servings.

Potatoes Supreme

a.k.a. funeral potatoes, but really good ones.

6 medium red potates, boiled and peeled
1/4 cup butter
1 pint sour cream
1 can cream of chicken soup
1/4 cup chopped green onions
1 1/2 cups shredded cheddar cheese (in my opinion, the sharper the better)
corn flake crumbs

cook potatoes; cool, peel, and grate. Melt butter and mix with soup. Blend in sour cream, onion, and cheese. Fold in potatoes. Spread in a 9x13 pan, greased. Top with corn flake crumbs. Cook at 350 for 1 hour. Serves 10.

you could also add chopped ham if you like it.

The Most Wondering Cherry Jello You Will Ever Taste in Your Entire Life

quite the title ehh? But really very good!

1-6 oz pkg. cherry jello
1 large can crushed pineapple
1 can cherry pie filling
1-3oz pkg. vanilla instant pudding
1 cup milk
2 cups cool whip

Combine cherry gelatin with 2 cups boiling water. Omit 2 cups cold water or ice cubes. Add crushed pineapple with juice and cherry pie filling. Chill. Combine pudding with 1 cup milk and beat. Add cool whip. Spread over chilled jello. Serves 8-10. enjoy!

Grandma Hicks Roll Recipe

Dissolve 2 Tbsp. yeast in 1/4 cup warm water. Set aside.

Beat 3 eggs and add:
1/2 cup sugar
1/2 cup soften butter
1 cup warm water
2 1/2 cups flour
2 scant tsps. salt

Mix until smooth then add yeast. Add more flour (about 2 cups). Should be a sticky dough. Butter a big bowl and put in dough. Let rise until double. Punch down. Butter foil and put on top. Refridgerate overnight then punch down again. roll out in morning (about 3 hrs from time needed) Then cut out with a large mouth glass jar. Dip half in butter and fold into 1/2 moons and press together. Rise until double. Bake at 400 for 10-12 minutes.

These are always very good.....but do take some preparation!

Zucchini Casserole

So I've decided to start putting recipes on here that maybe you all might already have....but I'm tired of looking through all my papers to find them.

1/4 cup chopped onion
6 cups sliced zucchini (the recipe says to peel it, but I never have)
1 can cream of chicken soup
1 pint sour cream
2 cup shredded cheese (I like sharp cheddar)
8 oz stuffing mix
1 cube melted butter

Cook onion and zucchini for 5 minutes in boiling water. Drain. Combine soup, sour cream, and cheese. Add drained zucchini and onion. Combine stuffing and melted butter. Put 1/2 stuffing in bottom of 9X13 pan then put veggie mixture on and top with the other 1/2 of stuffing. Bake at 350 for 30 mins.

This is definitely an everyday kind of meal, but I really like it!

Mels Kitchen Cafe Recipes

Here are a few yummy things I've made recently from Mels Kitchen Cafe:

Chocolate Angel Food Cake

Grilled Island Chicken

Bittersweet Chocolate Pudding Pie

Oatmeal Chocolate Caramel Bars

Field Greens with Blood Oranges, Pistachios and Pomegranates

This salad is very tasty. Blood oranges are a seasonal fruit mostly found around Christmas. They can be purchased at the Real Foods Store when they are available. However, when not avaibable regular oranges work but they don't have the rich color and flavor of the Blood oranges. If you use regular oranges, you may want to use some red food coloring to enhance the color.

Dressing: ( would probably recommend doubling or tripling this recipe and have a little extra on hand)

3 Tbs. fresh blood orange juice
1 Tbs. unseasoned rice vinegar ( used seasoned rice vinegar and it was fine)
1 Tbs. agave or honey
3 Tbs. hazelnut oil (This is hard to find, but they sell it at the REAL FOODS STORE. Macadamia nut oil or walnut oil could be substituted)

Mix well.

Salad:

2 blood oranges, sectioned and/ or cut up (or you can use clementines)
field greens ( I used Spring Mix)
pistachios
1/3 Cup fresh pomegranate kernals and/or dried cranberries ( can use other fruit as well. I halved some red grapes and added them)

Serves 4

Jade Pearl Rice with Vegetables

I really love the taste of this rice dish. The Rice is a specialty rice and can be purchased at REAL FOODS.

1 Cup Jade Pearl Rice (Lotus Foods)
1/3 Cup finely cut carrots
1/3 Cup finely cut celery
1/4 Cup fresh parsely, chopped
1/4 Cup grapeseed oil (also available at the health food store)
Herbes de Provence
Real Salt
Beau Monde
Pepper

Cook rice in rice cooker according to directions on package. Meanwhile, using a large sautee pan, sautee carrots and celery in grapeseed oil until slightly tender. Add parsley and 1 tsp. Herbes de Provence - cook a few minutes longer. Once rice is done, add rice to the vegetables and mix well. Season to taste with a little Beau Monde and/or Real Salt and pepper. (If it seems too dry, add a little more oil)

Serves 4

Marinated Flank Steak

These are the recipes from my healthy friend, Sue. This flank steak recipe is very easy and very tasty. The meat is very low in fat so it is healthy too!

Put 1 large flank steak in a gallon ziplock bag or container; cover in marinade. Refrigerate for at least 4 hours, turning the bag over after 2 hours.

Broil or barbeque the steak for about 10 minutes on each side or until done to your preference. I would be careful of overcooking as the meat could be dry and tough. Slice in very thin slices cross grain. Serve immediately.

Teriyaki Marinade:

1 C. soy sauce
1/2 C. maple syrup (Sue says this has to be the real stuff-I got it at REAL FOODS)
1/2 C. olive oil
1 T. minced garlic
1 T. minced ginger or 1 1/2 T. ground giner
1 tsp. Real Salt
1 tsp. pepper

Or, you can use Kikkoman Teriyaki sauce instead

( This marinade is delicious on chicken, too!)