Enchiladas

I can not say enough about these enchiladas by Pioneer Woman. I made the chicken ones a couple of weeks ago. They were so good that I couldn't wait to try the beef ones. Equally fabulous. I've decided the key and most important step to making enchiladas, is the frying of the shells. It may not be the healthiest way but, all thoughts of that go out the window after the first bite.

Simple, Perfect Enchiladas
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Prep Time: 1 Hour30 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 6

Ingredients
FOR THE SAUCE:
1 Tablespoon Canola Oil
1 Tablespoon All-purpose Flour
1 can (28 Ounce) Enchilada Or Red Sauce
2 cups Chicken Broth
½ teaspoons Salt
½ teaspoons Ground Black Pepper
2 Tablespoons Chopped Cilantro
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For The Meat:
1-½ pound Ground Beef
1 whole Medium Onion, Finely Diced
2 cans (4 Ounce) Diced Green Chilies
½ teaspoons Salt
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For The Tortillas:
10 whole (to 14) Corn Tortillas
½ cups Canola Oil
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TO ASSEMBLE:
3 cups Grated Sharp Cheddar Cheese
½ cups Chopped Black Olives
1 cup Chopped Green Onions
½ cups Chopped Cilantro

Preparation Instructions
Step #1 – The SauceIn a large saucepan over medium heat, add oil and flour and whisk together to make a paste, cooking for one minute. Pour in the red sauce, chicken broth, cilantro, salt and pepper. Bring to a boil. Reduce heat and simmer 30-45 minutes.
Step #2 – The MeatBrown the meat with onions in a skillet. Drain off fat. Stir in 2 cans diced green chilies and seasoned salt. Set aside.
Step #3 – TortillasHeat canola oil in a small skillet over medium heat. One by one, using tongs, fry tortillas in oil until soft, not crisp – about 30 seconds per side. Remove to a paper—towel lined plate. Repeat until all tortillas have been fried.
Step #4 – AssemblyPreheat oven to 350 degrees. Pour ½ cup red sauce in bottom of baking pan. Spread to even out. Dip each tortilla into red sauce, then remove to work surface. Spoon meat, a little grated cheese, a little black olives, and green onions in the center of tortilla. Roll up and place, seam down, in baking pan. Repeat until pan is filled. Pour extra red sauce over enchiladas. Top with remaining cheddar cheese.
Bake for 20 minutes or until bubbly. Sprinkle cilantro over enchiladas before serving

Chocolate Sheet Cake

I got this recipe off of Pioneer Woman after rave reviews from my friend Suzanne. I've made it a couple of times and it is really good. Although, I do recommend reading the directions and actually cooking the ingredients before throwing them all in the mixer. I kind of skipped that part this time and realized too late that I'd completely over looked a major part of the recipe. Amazingly enough, it still turned out pretty good although, not as good as the first time I made it. It's great for serving a large crowd. I'm not sure I completely agree with the "Best ever" title it was given but, than again, I haven't tried that many sheet cakes in my time.

Best Ever Chocolate Sheet Cake
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Difficulty: Easy
Servings: 24

Ingredients
CAKE Ingredients
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
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FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar
Preparation Instructions

In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
Cut into squares and eat!

Our Favorite Pumpkin Pie

I've been making this pie for years. Every Thanksgiving and Christmas. It is the most requested dessert of my family. Cream cheese and pumpkin...proceed with caution. It doesn't get much better than this.

Double Layer Pumpkin Pie

1 extra-serving size graham cracker crust
4 oz. cream cheese, softened
1 T. milk or half and half
1 T. sugar
1 1/2 c. cool whip

Mix cream cheese, milk and sugar together. Fold in cool whip. Spread in bottom of graham cracker crust.

1 cup milk or half and half
2 pkgs. (4 serving size) instant vanilla pudding and pie filling
1 (16 oz) can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Pour 1 cup milk into bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes (mixture will be thick). Stir in pumpkin and spices with wire whisk; mix well. Spread over cream cheese layer. Refrigerate at least 3 hours (I don't always do this). Garnish with additional whipped topping and almonds, if desired.

Olive Garden Salad

My sister was having a party this week on the same day she was singing for a benefit. I volunteered to come do the cooking for her since she is always so willing to sacrafice her time whenever I'm in need of a vacation from little punks. Not too mention, hanging out at the lake on a Saturday is not too shabby a way to spend the day, even if I am cooking for most of it. She wanted fall themed foods. It was fun to plan and to satisfy my never ending craving for pumpkin. Lots of pumpkin recipes to follow...

Darby was also having an Anti-homecoming party for all of her punk friends that are either not old enough to date or didn't have a date for homecoming. I doubled everything from Kat's party and served the same thing for Darby's. Ford heard one of the kids say "how come the food is so good?" I'm not sure they are used to fancy food at these teen parties.

We started with the Olive Garden Salad. I found the recipe on The Sister's Cafe.

Olive Garden Salad

dressing:
1/2 c. mayonnaise

1/3 c. white vinegar

1 tsp. vegetable oil

2 Tb. corn syrup

2 Tb. parmesan cheese

2 Tb. romano cheese

1/4 tsp. garlic salt or one clove garlic, minced

1/2 tsp. italian seasoning

1/2 tsp. parsley flakes

1 Tb. lemon juice

Mix all dressing ingredients in a blender until well mixed. It it is too tart, add a little sugar.

Salad:
1 large head romaine lettuce

slices red onion

black olives

2-4 banana peppers

2 small tomatoes, quartered

1/2 c. croutons

freshly grated parmesan cheese

Put lettuce in bowl. Place on top of lettuce red onions, black olives, banana peppers, tomatoes, adn croutons. Add some freshly grated parmesan cheese if you like, and add plenty of olive garden salad dressing on top. If you want to be really authentic, chill your bowl in the freezer for half an hour.

Pumpkin Bars

We had friends over for lunch the other day and someone brought these pumpkin bars that were fabulous. She e-mailed the recipe but, it never came through so, I had to go in search of it on my own. I don't think these were the exact same but, they were pretty darn good anyway. They were more of a bread than a bar but, I later remembered that I had misread the recipe and instead of doubling the required amount of baking soda, I quadrupled it. Maybe that's why? Didn't matter in the end, it was still good.

Pumpkin Bars

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15 oz. can pumpkin
2 cups sifted all purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda

Icing:
8 oz. package cream cheese softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners' sugar
1 tsp. vanilla extract

Preheat oven to 359 degrees. Using an electric mixer at medium speed, combine eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10 inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.

To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

I actually wanted a lighter icing so went with a whipped icing:

1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 tsp. pure vanilla extract

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks.

Esther's Gingersnap Cookies

These are some of my all time favorite cookies. I love them this time of year. My friend Esther usually gifts me with some and then I have to turn around and make them myself because I never get enough.

Gingersnaps
Esther Boyer

1 c. brown sugar
3/4 c. shortening
1/4 c. molasses
1 egg
2 1/4 c. flour
2 tsp. baking soda
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. salt

Blend all together. Roll into balls and then roll in granulated sugar. Bake at 375. The trick is not to over cook, that way they stay soft and chewy, about 9-10 minutes.

My Favorite Artichoke Dip

I love, love, love this dip. The only problem with it, is that everyone else loves it too and that limits my ability to eat the entire pan by myself. My friend Alyssa makes this for almost every gathering we have and I never get tired of it. It's supposed to be a spinach artichoke dip. I like spinach artichoke but, I haven't tried it with the spinach , because I'm afraid I won't like it as well.

Florentine Artichoke Dip

Alyssa Walker

1 (10 oz.) pkg. frozen chopped spinach, thawed, drained and squeezed dry

1 (14 oz.) can artichoke hearts, drained and chopped

3 cloves garlic, minced

1/2 c. mayonnaise

2 (8 oz.) pkgs. cream cheese, softened

2 T. lemon juice

1 c. parmesan cheese, grated

Preheat oven to 375. Lightly grease a 7x11 inch baking dish. In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach, and parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish. Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned. Serve it with Wheat Thins, Triscuits, or breadsticks. Spinach can be left out and prepared the same.

Tina's White Chili

We had friends over the other day for lunch to celebrate and hour 1/2 less church time than normal due to the ward splitting. We ended up changing it into a farewell for one of our favorite families that got put into the new ward. It's the second ward split since we've lived in Katy. Katy 4th ward...unbelievable!

Tina brought this white chili to share and it was the first thing to disappear. It was so good, that I had to make it again two days later because by the time I got around to trying it, there was only a spoonful left.

White Chili

7 chicken breasts
1 medium onion
3 tsp. garlic powder
2 Tbs. oil
4-6 cans great northern beans
28 oz. chicken broth
2 cans chopped green chilies (can add more if you like them)
2 tsp. salt
2 tsp. cumin
2 tsp. dried oregano
1 tsp. pepper
1/2 tsp. cayenne pepper
2 c. sour cream
1 c. whipping cream
tortilla chips
cheese

Cut up chicken and brown with chopped onion, garlic powder and oil. Add everything except the creams and boil, then simmer for 30 minutes. Turn off heat and add creams. Serve over chips and top with chopped cilantro and cheese.

* I actually added everything except the creams in the crock pot. Cooked until the chicken shredded and add the creams right before serving.

* This is the doubled version of the recipe. Can easily be halved for smaller portions.

Homemade Spaghetti Sauce

I am queen of opening a jar of spaghetti sauce and mixing it with noodles. It is usually my staple meal for those nights when I have no idea what we are going to have for dinner and noodles and Ragu are the only things I always have in my pantry. But, for some reason, no one likes my spaghetti. Sorry Ragu...but, no matter how much you advertise how great your jars of spaghetti sauce are, my family will not eat it.

So, I saw this recipe on My Kitchen Cafe and decided to give it a try. My family loved it and my house smelled so good! All the kids were creaping down from upstairs talking about how good dinner smelled. It makes a ton and I eliminated one of the jars of crushed tomatoes...I was running out of room in my skillet. Start with a big pot! I had plenty to feed my family plus extra kids that were over, freeze some for later use AND take a bowl to one of my overly busy friends for and emergency dinner night whenever she needs something. And, did I mention how good my house smelled?

Homemade Spaghetti Sauce
Printable Version

3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.

Freezable Meal: The finished spaghetti sauce freezes very well. I store mine in a freezer-safe container. To serve, I thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.

Tomatilla Dressing

This is supposedly the dressing from Cafe Rio. I found the recipe on The Girl Who Ate Everything. It goes great with her recipe for Cafe Rio's pork and cilantro rice. I think it's supposed to go on a salad but, it's great on tacos or as a dip, although it's a little runny and better for a dip after it has set for a day.

And, in case you don't know (I didn't), a tomatillo is basically a green tomato (duh!) and is usually covered in a leaf. I had to ask the produce guy to find me a tomatillo and then made the mistake of asking if I take the leaves off or what? He said "I don't know what the hell you do with the thing." Remove the leaves.

Tomatillo Dressing

1 pkg Hidden Valley Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed.

Blend all together in a blender or food processor.

Tres Leches - Remake

I used to hate Tres Leches cakes. I'm not a fan of milk and these cakes were a little too milky for my taste. I've come a long way...still don't drink milk but, have learned to tolerate it in my deserts and have even learned to love a good Tres Leches.
I posted a recipe for one of these cakes a few weeks ago that I found on the Pioneer Woman's blog. You usually can't go wrong with anything she makes (or does for that matter) and while it was good, it was a little heavier than I like.
My friend Suzanne told me that she had a much better Tres Leches recipe and her daughter posted it on her blog so, I stole it and tried it. They were right...much better. Lighter and fluffier! So, I'm doing away with my previous attempt at Tres Leches and sticking to this one. Thanks girls!

Tres Leches Cake

1 box white cake mix
3 large eggs
1 cup water
1/4 cup vegetable oil
1 tsp. vanilla extract
1 14 oz. can sweetened condensed milk
1 12 oz. can evaporated milk
1 cup milk
Cool whip
Strawberries for garnish

Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with cooking spray and set aside.In a large bowl, beat the cake mix, eggs, water, oil and vanilla until smooth. Pour into prepared pan. Bake 30 to 40 minutes or until golden brown. Remove cake from oven and let cool 10 minutes.Meanwhile, stir together the sweetened condensed milk, evaporated milk and regular milk til well blended. Poke cake all over with a skewer and pour milk mixture all over cake, pressing lightly to make sure milk is completely absorbed. It may seem really full, but it will all get absorbed.Frost cake with cool whip and place sliced strawberries on top. Keep refrigerated. Enjoy!!
Recipe and picture are from Lick the Bowl Good.

Carolyn's Southwest Soup

There are tons of taco soup recipe out there and I've tried and like most of them. This is one of my favorite chicken ones from my friend Carolyn.

Carolyn's Southwest Soup

4 chicken breasts, cooked and diced

1 small onion

1 clove garlic

1 cube chicken bouillon

1 red bell pepper

1 green bell pepper

2 cans chicken broth

1 can corn

2 tsp. cumin

1/4 c. salsa

2 T. cornstarch

2 T. water

1 bag tortilla chips

1 pkg. shredded monterey jack cheese

1 avocado

Saute chicken in a little olive oil with diced onion, minced garlic, and 1 crushed cube of chicken bouillon in large saucepan. Add diced bell peppers, chicken broth, corn, cumin and salsa. Bring to a boil. Mix together cornstarch and water, then add to soup. Reduce heat and simmer 15-20 minutes. When serving, crumble tortilla chips into the bottom of each serving bowl. Add soup, then sprinkle with cheese and avocado.

I actually did this in the crockpot this time and it worked great. I added black beans and I also recommend the lime flavored tortilla chips for serving. I usually top with sour cream.

Tostadas

This is another recipe from my friend Cynthia. She also blessed me with the Milanesa recipe...one of our favorites. These tostadas are easy and yummy! They are what I get every time we eat at her restaurant.

Brock was not so sure about this dinner and kept asking why I was making him eat mud (refried beans). Darby came into the kitchen and he said "Darby, can you believe mom is making me eat this? It sucks!" After we stopped laughing, he got in trouble for his language. Once, he decided to start eating and stop complaining, he said it was actually good.

We use Mexican cream and cheese but, these could easily be substituted with sour cream and any cheese of your choice.

Tostadas

Tostada Shells
Shredded pork
refried beans
avocados
shredded lettuce
Mexican cream
Mexican cheese

To cook the pork: I put a pork tenderloin in the crock pot with a little onion, meat tenderizer and garlic. Cook for several hours and shred.

Refried Beans: Can be prepared one of three ways. Plain, which is actually how I did mine this time. Blended with some rotel tomatoes. Or, the way I prefer, mixed with some taco seasoning.

Top shells with refried beans, lettuce, pork, cream, cheese and avocados.

Cheese Rolls With Buttery Parmesan Crust

These are fabulous! I found the recipe on My Kitchen Cafe and put York to work on them right away. I'm not sure we'll ever make any other roll.

Cheese Rolls with Buttery Parmesan Crust

**If you double the recipe, don't double the amount of yeast - it should stay the same as in the original recipe**

Dough: 4 1/2 teaspoons instant yeast

1/2 cup warm water

1 cup lukewarm milk

1 large egg, lightly beaten

1/4 cup butter, softened

1/3 cup sugar

1 teaspoon salt

5-6 cups unbleached all-purpose flour

Filling: 8 ounces cheddar or pepperjack cheese, cut into 15 cubes (I just used shredded)

Topping: 2 tablespoons butter

1/4 cup Italian-flavored bread crumbs

1/4 cup grated parmesan cheese

1 egg yolk beaten with 1 tablespoon water

For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm.

Coconut Cake

My friend Sherlyn has made this for us a couple of times and I love it. It is so moist! It is my new favorite cake.

Sherlyn's Coconut Cake

1 yellow or white cake mix (made as directed on box)

1 can sweetened condensed milk

Poke holes in the cake with a fork and pour whole can of sweetened condensed milk on top of cake.

1 regulare size container of cool whip

1 can of coco lopez (I think this is found with the pina colada mixes)

coconut

Mix cool whip and coco lopez together well and spread on cooled cake. Sprinkle top with coconut. Refrigerate.

I found this recipe on Picky Palate. I needed to use some bananas and always a fan of coconut, thought they sounded good. They were. Although, it was comical to sit and watch all three of my kids scrape off the coconut before eating. Good food is a waste on children.

“Healthier” Banana Peanut Butter Chocolate Chip Muffins

4 Tablespoons softened butter
2 eggs
2 ripe bananas, mashed
1 Cup plain low-fat vanilla yogurt
2/3 Cup sugar
heaping 1/4 Cup creamy peanut butter
1 1/2 Cups all purpose flour
1/2 Cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 Cup semi sweet chocolate chips
1/4 Cup coarse sugar (I used Turbinado sugar)
1/2 Cup shredded sweetened coconut

1. Preheat oven to 350 degrees F. Place butter, eggs, bananas, yogurt, sugar and peanut butter into a large mixing bowl. Mix to combine. Place all dry ingredients into a separate large bowl and stir to combine. Slowly add to wet ingredients along with the chocolate chips until just combined. Scoop into muffin tins lined with paper cups 2/3 way full. Sprinkle with coarse sugar and shredded coconut. Bake for 20-25 minutes or until toothpick comes out clean from center.
12 muffins

Banana Bread

This is my favorite banana bread recipe. I think I got it from my mom years ago but, it has become the only recipe I make. Ford is my banana bread fanatic. Every time we have bananas he guards at least three of the bananas in order for me to make banana bread.

Banana Bread

1 c. butter

2 c. sugar

6 ripe bananas (can use as few as 3)

4 eggs

1/4 tsp. salt

2 tsp. baking soda

1/2 tsp. baking powder

4 c. flour

1 c. chopped nuts or chocolate chips

Mix together butter and sugar. Beat bananas into butter and sugar mixture. Mix in eggs. Combine dry ingredients and add 2 cups at a time. Add nuts or chocolate chips. Bake at 350 for an hour. Makes 2 large or smaller loaves.

Just For Trase...So You Don't Have To Wait To See Me

This is one of our favorite dips. My friend Andrea discovered it and it is made quite often between myself and our other friends. It usually pops it's little bean head into every get together we have.

Corn Salsa

1 bunch cilantro, chopped fine

6-8 roma tomatoes, diced (I typically only use 3 or 4)

5-6 ripe, but firm avocados, diced

1 bunch green onions, chopped fine

2 cans shoepeg white corn

1 can black-eyed peas

1 can white beans (navy or great northern)

1 pkg. dry Good Seasons Italian dressing

1/4 c. fresh lime juice

1/4 c. olive oil

1 bag tortilla chips

Drain and rinse the white beans and black-eyed peas in a colander. Partially drain the shoepeg corn; do not rinse. Add corn and beans to a large bowl. Mix dry dressing with lime juice and olive oil. Dice Avocados. Add avocados to dressing to coat, so they don't turn brown. Toss and add to corn mixture. Add minced cilantro, green onions, and diced tomatoes. Chill the salsa for at least an hour to allow flavors to meld, or make the night before. Serve with regular or hint of lime tortilla chips.

Cookie Smores

I saw these on Picky Palate, and thought they'd be fun for my kids. I had no idea how good they were and once I tried them, I didn't even want to share with my kids. They are "died and gone to heaven" kind of good. And, be warned, the cookie dough is almost as good as the end result.

Oozing Chocolate Chip Cookie S'mor Sandwiches

2 sticks softened butter

3/4 Cups sugar

3/4 Cup brown sugar, packed

2 eggs

1 Tablespoon vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 oz package Kraft Chocolate Covered Mini Marshmallows, if you can find them (I just used plain, mini marshmallows)

1/2 Cup chocolate chips

1 1/2 Cups mini baking M&M's

Mini Marshmallows (less than 1 bag full)

Mini Hersey bars

1. Preheat oven to 350 degrees F. Beat butter and sugars in stand or electric mixer until well combined. Beat in eggs and vanilla until well combined as well. In a large bowl, whisk the flour, soda and salt. Add to wet ingredients as well as marshmallows, chips and M&M's until just combined. Spread onto a large rimmed baking sheet that's been lined with parchment paper and sprayed with cooking spray. Bake for 20-22 minutes or until edges are just turning golden brown. Remove and let cool completely.

2. Use your favorite cookie cutters to cut out shapes (I obviously just skipped this part). Top bottom shapes with a layer of mini marshmallows and place under broiler until puffed. Top with hershey bars to melt. Top with another cookie to close sandwich. Serve warm. (They are just as good the next day, cold).

Brownie Peanut Butter Cups

I am in trouble now! I found this recipe on The Girl Who Ate Everything. They were delicious and a little too easy to make. I needed a yummy treat for a friend's birthday and I hope these hit the spot. The only problem I found with the recipe is that it only makes 12 brownie cups...I was only half way through making them and contemplating starting another batch.

Brownie Peanut Butter Cups
by BakeorBreak

3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter

Preheat oven to 350°. Spray or grease 12 muffin cups.
In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan. *Or eat them warm with ice cream.

Brisket With BBQ Sauce

With the exception of an actual smoked brisket, this is my favorite recipe for a brisket. I got this from a woman I met in the baseball stands, years ago when Ford was somewhat (not really) interested in playing baseball. Sadly, I can't even remember her name. It's a pretty easy recipe and always super moist. It makes a ton so, great for serving company or parties.

Brisket with BBQ Sauce

2 1/2 lb. market trimmed brisket
3/4 c. water
1/2 c. Worcestershire sauce
2 tsp. white vinegar
2 tsp. beef bullion
1 tsp. dry mustard
1 tsp. chili powder
1/2 tsp. red pepper
2 cloves garlic, minced

Sauce:
1/2 c. reserved sauce
1/2 c. ketchup
2 tsp. brown sugar
2 tsp. butter

For cooking liquid: combine water, Worcestershire, vinegar, beef bullion, dry mustard, chili powder, red pepper, and garlic. Reserve 1/2 cup liquid for sauce. Cook brisket in crock pot with cooking liquid on low for 10-12 hours.
For brisket sauce: combine 1/2 cup reserved liquid with ketchup, brown sugar and butter. Warm on stove. Serve over cooked brisket.

Blackberry Cobbler

Another favorite of mine is blackberry cobbler. I loved this growing up and again, I swear my mom made the best. I found this recipe on PW's and it looked to be the same as my mom's. My mom did somehow get a lot more juice into her cobblers but, my favorite part is the breading so, this was perfect for me.

Ford's Puppy Chow

We've been cooking up a storm this 4OJ (York informed me it was cool to call it this). York started in the kitchen this morning...which means deliciousness to come but, huge mess. Then Ford got in on the action. My boys love to cook, my daughter, not so much. I don't mind usually, and can never complain when York wants to cook but, at the same time, I'm a little tired of cleaning the kitchen today.

One of Ford's favorite things to make is puppy chow or muddy buddies....we will eat it no matter what it is called.

Puppy Chow

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Melt chocolate chips, peanut butter and butter. Stir in vanilla. Pour over chex cereal and stir. Place in large bag with powdered sugar and shake until coated.

4th of July Crepes

York has brought a lot of great things into our marriage but, my very favorite is crepes. Pronounced like it is spelled...crepes not, crapes. He will correct any mispronunciations...apparently we Americans bastardize the word.

My very favorite way to have crepes is with a little vanilla yogurt and some sugar sprinkled on top...absolutely delicious and so light that you can eat 50 without feeling full.

The next best way is with nutella and bananas.

However, for the 4th of July, I asked him to make some so, we could make my friend Kim's version. She introduced us to adding fruit.

After our last trip to Paris, York came home and ordered one of the really large crepe makers.

York's Crepes

(learned somewhere in the land of France)

1 cup flour

1 cup milk

5 Tbs. sugar

2 Tbs. oil

2 eggs

1/2 tsp. baking powder

Mix flour, baking powder and sugar. Add eggs and mix well. Add milk slowly, 1/4 cup at a time. Add oil last.

You will need a crepe maker. Add making the crepe is actually an art I choose not to learn...so, have fun figuring that one out!

Kim's Fruit Dip

1/2 of a large container coolwhip

8 oz. cream cheese

1/2 c. powdered sugar

Mix these together. Spread on top of your crepe and add any fruit you like. For this holiday weekend, we stuck with blackberries, strawberries and bananas. Other recommendations: blueberries, raspberries, kiwi

Cheese Biscuits

These biscuits were the most unbelievable, melt in your mouth, delicious things we've eaten lately. York grabbed one walking through the kitchen and stopped with a "wow, oh my gosh!" It's from Pioneer Woman cooks and I may be making them daily!

Cheese Muffins
by The Pioneer Woman

1 1/2 cups bisquick
1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter

Whisk together dry ingredients, then stir in cheese.In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.Bake in greased muffin tins at 375 degrees for 20-25 minutes. Make sure they are cooked all the way and not doughy. Best when eaten warm!

Cheddar Bay Biscuit Butter
by Allrecipes.com

1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

I combined this and brushed it over the warm rolls with a pastry brush. I only needed about 1/4 of the butter the recipe made.

Munchy Crunchy Good Stuff

My friend Melanie made this a few years ago and everyone I know has fallen in love with it. It is delicious and it makes a ton. I use a big canning container to mix it in. I used bigger boxes of cereal than I was supposed to on this batch so, it is not the usual clumpy, sticky, gooey deliciousness that it usually is but, still pretty dang good. One of my friends leaves out the coconut and substitutes M&M's instead. I happen to be a fan of coconut so, get it when I can. And yes, Munchy Crunchy Good Stuff is the name and I don't think any other name would suffice.

Munchy Cruncy Good Stuff

Recipe by: Melanie Pope

1 small box Rice Chex

1 small box Corn Chex

1 small box Golden Grahams

1 cup slivered almonds

3/4 cup coconut

2 sticks plus 2 Tbsp. butter (not margarine)

1 1/2 cups light karo syrup

1 1/2 cups sugar

Mix cereal, almonds and coconut in large metal bowl.

Melt butter, then add karo syrup and sugar. Bring to a boil and boil for 2 minutes. Pour over cereal and mix well. Keep in a covered container.

Empanadas

Empanadas are one of my favorite meals. My friend Penny taught me how to make these years ago. She had to learn from her Panamanian husband. I used to love to show up at her house on empanada day. I chose not to fry them and baked them instead. Of course this does kill some of the fabulousness but, they are still good baked and maybe I'll live a day longer.

First of all, you will have to make a trip to Fiesta. When I go, I stock up on the shells and the Sofrito. I asked Penny about 20 times what Sofrito was the first time I went. I then walked around Fiesta on the cell phone telling her to tell me again. I just didn't get it. I think I gave up and had to go get a visual at her house in order to finally find the stuff. Sofrito and empanada shells are sold together in the freezer section. And sorry but, this is not an exact recipe.

Empanadas

Penny Burns

Sofrito

Empanada Shells

1 lb. Hamburger meat

Potatoes

frozen peas

frozen corn

pretty much anything that you think would be good in an empanada

Start by peeling and boiling some potatoes. While they are cooking, brown your hamburger meat and add Sofrito. I used about half the container for 1 lb. of meat. Add some peas and corn and diced potatoes to the meat mixture. Place a spoonful into the shell and fold in half. Press sides together to seal.

Have one of your fro-headed kids crimp the sides with a fork to make them look fancy.

Bake in the oven at 350 for 30 minutes or until they start to brown.

Monkey Bread

I used to make this when I was a kid and loved it. I have never made it in my adult life and when I saw it on Pioneer Woman, I had to give it another try. Unfortunately, it is not on any diet I've ever heard of so, I did not have even a small bite. It must have been good though, because the kids went through it pretty quick. I just recently have forbidden my husband from Saturday donut runs and I'm sure these weren't much better than donuts but, we have to start slowly, right?

Monkey Bread
Pioneer Woman Cooks

1/2 Cup Brown Sugar
2 sticks of butter (1 cup)
2 - 3 tsp. Cinnamon
3 cans of Buttermilk Biscuits (the non-flaky ones)
1 cup Sugar!

Melt brown sugar and butter in pan.

Cut each individual biscuit in quarters. Place in plastic zip loc bag and add cinnamon and sugar. Shake bag until biscuits seperate and are coated in cinnamon and sugar. Dump biscuits in a bundt pan. Pour brown sugar and butter mixture over biscuits. Bake at 350 for 30 to 40 minutes. You want the top to be a deep, crispy brown.

Cafe Rio Cilantro Lime Rice

I'm making this with the hope that my dear friend will see it, get really hungry and want to drive all the way from San Antonio to have some and then stay long enough to help paint my kitchen!

Let me start by saying that I am not a Cafe Rio fan. I don't dislike it but, there is something ingrained in me to have a little attitude towards anything that evolves in Utah. I have eaten there twice and let me just say, it is no Pappasitos! But, I have friends that rave about it so, I've given it a try. I actually tried this a few months ago for my good friend in San Antonio who loves Cafe Rio. I followed the recipe from My Sister's Cafe the first time. This time I'm trying the recipes from The Girl Who Ate Everything. While I can't really compare it because I've only eaten at Cafe Rio a couple of times, I thought TGWAE was a little better and I'm hearing that it is closer to the real thing. This rice was phenomenal. Of course, I absolutely love rice and could eat it every day. The only thing I would do different would be to double it. I didn't think it made quite enough.

Café Rio Lime Cilantro Rice

2 Tb. Butter
pepper to taste
1 ¼ rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tb. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice, add liquid, and other ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes. (I threw everything in my rice cooker and cooked it that way).

Cafe Rio Pork Roast

This is a really good roast. I'm still trying to figure out the whole Cafe Rio craze and while this is good, I think what gets me is the roast itself. Roast is for carrots and potatoes. Roast is for barbeque. Roast is not for tortilla shells. Fajita meat has already perfected that role. Do I really need to remind anyone of Lupe's Tortilla? And, let's be honest here, between the rootbeer, brown sugar and honey, this is really more of a dessert. Of course, that being said, dessert for dinner never hurt anyone and it is still good. I will keep cooking it and serving it in my tortillas. But, please people, if you want to talk good Mexican food, lets keep it in the state where it was intended. Let's keep it Tex-mex and let's keep it fajita.

Café Rio Pork
4 lbs. pork roast
4 cups root beer
5 cans tomato sauce
2-4 Tb molasses or honey
3 tsp. pressed garlic
½ tsp. salt
1 1/2 - 3 cups brown sugar
pepper to taste
4 tsp. cumin

Cook pork roast in crock pot 8 hours in a little water. In the morning pull apart with fork and drain all the water. Add the rest of the ingredients and cook another 4 hours in crockpot.

For salads serve in the following order:

tortillas (I warm mine in foil pans like cafe rio in the oven with cheese)

cheese

black or pinto beans

lime rice

shredded chicken or pork

red and green leaf lettuce, shredded

sprinkle crunched corn strips on top

grated Parmesan cheese

sides of:

pico de gallo

guacamole

fresh cilantro

fresh lime slice

tomatillo dressing

Durning House Chicken and Rice

This is another favorite recipe I got from the Durning House. It's easy and I always have the ingredients. I make it a lot when we have company or need to bring a meal to someone. It's one of my kids and my husbands favorite meals.

Creamy Chicken And Rice
4 c. cooked rice
1/2 c. butter or margarine, divided
1/2 c. all-purpose flour
2 c. milk
2 tsp. chicken bouillon granules
1 tsp. seasoned salt
1/2 tsp. garlic powder
1/4 tsp. pepper
4 to 5 c. chicken, cooked and cubed
12 oz. process American cheese, cubed
2 c. sour cream (16 oz.)
1 1/4 c. butter-flavored crackers, crushed (about 32)

Spread rice into a greased, shallow, 3 qt. or 9x13 inch baking dish; set aside. In a saucepan, melt 1/4 cup butter; stir in flour until smooth. Gradually add milk, bouillon, seasoned salt, garlic powder, and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream; stir until the cheese is melted. Pour over rice. Melt the remaining butter; toss with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 425 for 10 to 15 minutes or until heated through. Makes 6 to 8 servings.

York's Rolls

York decided last summer that he wanted to learn how to make yeast rolls. I've never been able to make anything that contains yeast so, have been pretty happy someone in this house decided to tackle the task and I am now eating homemade rolls to my hearts content instead of waiting patiently for one of my friends to bring me some on a whim.

York says the big secret to making rolls is patience. It's pretty comical to watch him get these to rise. They need to be warm and our house is not warm enough so, he usually puts them in the garage to rise and has even at times put them in the car so, he can punch them down during church.

Lion House Dinner Rolls

2 c. warm water
2/3 c. nonfat dry milk
2 T. dry yeast
1/4 c. sugar
2 tsp. salt
1/3 c. butter, shortening, or margarine
1 egg
5 - 5 1/2 c. flour

In a large bowl of electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 c. flour. Mix on low speed of mixer until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed by hand). Add about 1/2 c. flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour). Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. Cover with plastic wrap and allow to rise in a warm place until double in size. Sprinkle cutting board or counter with flour and place dough on floured board. Roll out and cut/roll rolls into desired shape (see below). Place on greased baking pans. Let rise in a warm place until rolls are double in size. Bake at 375 for 15-20 minutes or until brown. Brush with melted butter while hot.

Shaping Lion House Rolls - with rolling pin, roll dough out to a rectangle about 18 inches long, 8 inches wide, and 1/4 an inch thick. Brush with melted butter. With a pizza cutter or sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough. Starting with the short end, roll one piece of dough with butter on the inside. Place roll on greased baking pan with other short end down on the pan. Repeat with remaining dough. Bake at 375 for 15-18 minutes, and brush finished tops with melted butter.

Taquitos

I saw these on My Kitchen Cafe, tried them and we all loved them. Brock kept asking for more burritos. They were really easy to make which is always a bonus. I started the chicken earlier in the day, in the crock pot. I served them with a green salsa verde. I did forget to add the kosher salt on the top, didn't even notice until doing this blog. I will definately be making these again and soon to see if the salt makes a big difference.

Baked Chicken Taquitos
adapted from Our Best Bites
Makes 14-16 taquitos

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)
small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray. In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare this step ahead of time. Just keep the mixture in the fridge. Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.) Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up.

Fruit Pizza

I love fruit pizzas. I usually never make them because, I hate slicing fruit. I saw this recipe on the Girl Who Ate Everything's blog and decided I'd kick my lazy butt into gear and start slicing fruit. It is summer after all. I'm sure this recipe is comparable to all the other fruit pizza recipes. I actually could have done without the glaze. I didn't really notice a difference and messed it up anyway by using corn syrup instead of corn starch. It took me a while to realize what I'd done as I sat there wondering why it wasn't getting thicker. It is a good idea to read complete words, not half words when you are following a recipe.

Fruit Pizza
by Allrecipes
1 (18 ounce) package refrigerated sugar cookie dough
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed (Some of the users suggested using 7oz marshmallow fluff instead of the whipcream. Something to try...)
Your favorite fruit to top it: strawberries, blueberries, and kiwis
Glaze:
1/2 cup white sugar
1 pinch salt
1 tablespoon cornstarch
1/2 cup orange juice
2 tablespoons lemon juice
1/4 cup water
1/2 teaspoon orange zest

Another version of fruit pizza that I love is one from my friend Andrea. It is made with brownie instead of cookie dough.
1 pkg. brownie mix
parchment paper
2 pkg. cream cheese, softened
2/3 cup sugar
banana slices
strawberry slices
1 oz. semi-sweet chocolate
1 T. butter

Preheat oven to 375. Prepare brownie mix according to package directions. Place parchment paper on 15 inch round baking stone to prevent the brownie from running off the stone during baking. Or bake in something where this would not be a problem. I'm not really a fan of the stones. Pour brownie mixture on paper and spread into a 14 inch circle. Bake 15-20 minutes or until set. Cool to room temperature. Mix cream cheese and sugar until smooth. Spread over brownie crust. Lay fruit decoratively around pizza in circular rows. Melt chocolate and butter together, stirring until smooth. Drizzle back and forth across pizza. Chill. Cut into wedges and serve.

Hawaiian Haystacks

This is one of my children's favorite meals. I had this at a party that York and I went to years ago, before the children even came to be. I've been making it for years and I'm sure it is a pretty well known recipe. I made this for Darby's 14th birthday Luau party.

Hawaiian Haystacks

1 Chicken

4 Tbs. margarine

6 Tbs. flour

1 1/2 c. milk

salt & pepper

rice

Boil chicken until it's falling off bones. Debone (I just use chicken breasts, deboning chicken is gross). Save 1 1/2 cup chicken broth, set aside.

In separate pot, melt margarine. Using wire whisk, whisk in flour until flour and margarine make a paste. Whisk in milk slowly, then whisk in broth. Add salt and pepper to taste. When gravy gets a little thick tear chicken into small pieces and add to gravy.

Serve over rice and top with toppings: crushed pineapple, chow mein noodles, grated cheese, coconut, diced celery, green onions and chives.

I have all of the toppings in separate dishes and people can pick and choose which toppings they want.

Hot Hoagies

I got this recipe from the Kitchen Cafe. I have to admit, I was a little unsure about this recipe but, in my need to cook new things, I gave it a go. We loved them. The kids even loved them and there were no complaints what so ever. I'm even reheating the leftovers for lunch today. This may become a quick, easy staple in our home.

Hot Hoagies
from Tiffany S.

1 loaf french bread, cut lengthwise
2 cups cooked, shredded chicken (in a pinch, you can use two large cans chicken breast. I just cooked the chicken in the crock pot.)
1/2 cup light mayo
1/2 cup reduced fat sour cream
2 green onions, thinly sliced (white and green parts)
1/2 teaspoon garlic salt
1/3 cup fresh parsley, chopped (or 2 tablespoons dried)
2 cups shredded cheese (I used a combo of monterey jack and sharp cheddar cheese)
Olives, chopped (0ptional - I omit these due to my kids' preferences)

Preheat oven to 350 degrees. Place french bread on large baking sheet. Mix all topping ingredients together in a bowl. Spread topping evenly on top of both lengths of french bread. Bake for 15-20 minutes until bubbly and edges are lightly browned. Slice into pieces and serve immediately.

Frech Toast

Fortunately for me, there are times that my brain tells me to do things even though it doesn't always remind me why. I got up this morning and made this breakfast, wondering why York had slept in and was not out the door at his usual 6:00 in the morning. After he got ready he came out and ate a very rare in our household, home made breakfast. After he'd eaten it, he said "thanks and Happy Anniversary. I was just going to grab cinnamon rolls for you or something". Oh yea! Happy Anniversary to you too! I'd completely forgotten. This may become our traditional anniversary breakfast from now on! Atleast, when I remember.
I got both of these recipes from The Sister's Cafe. I've made the syrup before with whole wheat pancakes. I've never been a huge fan of french toast but, these turned out good. I doubt they are really an IHOP recipe because, they didn't seem that unhealthy. The only thing I'd do different next time is to double the recipe. The coconut syrup, well, let's just say I could drink that as a glass of juice.

IHOP French Toast
submitted by Erin

2 eggs
½ c. milk
1/8 tsp salt
1 tsp vanilla
3 T. flour
6 slices of thick sliced French bread

First beat eggs, then add remaining ingredients with electric mixer. Dip both sides of bread and place in hot buttered pan. Flip over when browned. Serve with Coconut Syrup. I also added fresh berries and powdered sugar. My kids are really in to black berries right now.

Coconut Syrup

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving

Honey Lime Chicken Enchiladas

We loved these enchiladas! I found the recipe on the Girl Who Ate Everything but, it looks like she got it off of the Sister's Cafe. They didn't have the usual enchilada taste and were a little sweet so, I wasn't sure at first but, we cleared two pans so, something was right. Brock, my favorite critic, even said they were yummy and said he was even eating them without drinking his milk. Translation, he didn't have to wash away his usual gag reflux over my cooking. Ford, who does not like enchiladas (or basically anything that has any form of sauce) even ate them with out complaining. This after complaining that we always have enchiladas on Tuesday. I didn't realize we did, pure coincidence but, my kids now call it Enchilada Tuesday. Ford must go to scouts starving every week.

Honey Lime Chicken Enchiladas
by the Sister's Cafe

5 T. honey
5 T. lime juice
1 T. chili powder (use a little less for a milder version)
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I put some chicken in the crockpot. You can save time by using a store bought rotisserie chicken. If you like a lot of filling in your enchiladas, I would recommend doubling this.)
8-10 flour tortillas (I used Guerrero's and cooked them first before filling them)
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce (or a salsa verde )
1 cup heavy cream (She recommended using 1/2 cup because it would be too rich, I didn't see that until after I'd added the full cup. I didn't think it was too rich.)

Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic together and toss with the shredded chicken. Let it marinate for at least 1/2 hour (or toss together in a Ziploc bag and let it sit in the fridge for a few hours). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Roquefort Pear Salad

I've been dying to try this salad. I saw it on "The Girl That Ate Everything" and it looked so yummy. Her picture was much more appealing than mine. We sent the boys out of town on a golf trip so, I finally had an excuse to feed the girls and give it a try. I have a funny friend that eats salads but, not lettuce. She's given me quite the laugh to see her ordering a taco salad at a mexican restaurant and trying to explain to them to leave out the lettuce. Well, Alyssa girl even ate the lettuce on this salad! I wasn't a huge fan of the cheese and thought that maybe next time I'd try feta but, as I continued eating it, I grew accustomed. Maybe I'll learn to like it.

Roquefort Pear Salad
by http://www.allrecipes.com/

1 head leaf lettuce, torn into bite-size pieces

3 pears - peeled, cored and chopped (I only used 2 and it was more than enough)

5 ounces Roquefort cheese, crumbled (I used Gorgonzola because I couldn't find Roquefort)

1 avocado - peeled, pitted, and diced

1/2 cup thinly sliced green onions (I left these out, not a fan)

1/4 cup white sugar

1/2 cup pecans ( I did a little more because they are so good and add so much to the salad )

Dressing:

1/3 cup olive oil

3 tablespoons red wine vinegar

1 1/2 teaspoons white sugar

1 1/2 teaspoons prepared mustard ( I used Dijon )

1 clove garlic, chopped

1/2 teaspoon salt

fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. *Melt the sugar first and then add the nuts so that the sugar doesn't get stuck and clumpy in the grooves of the nuts. (I also added a little butter to the sugar. I wasn't sure how to melt sugar without butter??) Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

For the dressing: blend oil, vinegar, 1 1/2 teaspoons sugar, mustard, chopped garlic, salt, and pepper. In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

Maple Brown Sugar Ham

I found this recipe on "My Kitchen Cafe". Aside from the fact that I obviously have no idea how to carve a ham, I thought that for my very first attempt at cooking one, it turned out pretty good. I was a little grossed out at the thought of cooking a ham in the crock pot for some reason but, it was super easy and now, I will probably never try it any other way.

Maple Brown Sugar Ham in the Slow Cooker
adapted slightly from Year of Crockpotting

7-8 pound bone-in spiral-cut ham
1 cup dark brown sugar
1/2 cup all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 cups pineapple juice

Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Peanut Butter Cookies

I got this recipe off "The Girl Who Ate Everything". While, I'm not sure that I agree that they are the best ever, they were as good as any I've ever made. The trick was to not overcook them. I took them out as soon as they started browning just a little. They were then very soft and perfect. I did like the added peanut butter and chocolate chips. Although next time, I may add a little more.

Best Ever Peanut Butter Cookies
by Baking Blonde

1 cup + 2 TBS peanut butter
1/2 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 egg
2 TBS milk
1 teaspoon vanilla extract
1 1/3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup Peanut Butter chips
1/2 cup Chocolate Chips
3/4 cup Sugar (for rolling dough balls, may need more or less)

Preheat oven to 350. Line baking sheets with parchment paper. In a large mixing bowl, cream together the peanut butter, butter. Once combined beat in the white sugar, and brown sugar until well blended. Beat in the egg, milk, and vanilla.In a large bowl whisk together the flour, baking powder, and salt. Gently add to creamed mixture and mix until almost combined. Fold in chocolate and peanut butter chips. Chill dough for at least 15 minutes.
Roll tablespoonfuls of dough into balls. Gently roll the dough balls into sugar and place dough balls on parchment lined baking sheets. Carefully press each ball with fork tines to create a criss-cross pattern. Bake for 8 to 10 minutes in the preheated oven, or until edges are lightly browned. Remove from oven and cool on baking sheets for 5-10 minutes until sturdy enough to be transferred to a wire rack to cool completely. *These are delicate cookies but so moist.

***chill dough at least 20 minutes before baking & keep extra dough chilled while other cookies are baking