Yummiest pie crust EVER!

I've never been a lover of pie. It is simply because mum made wonderful cake... and since the pie crust always tastes like cardboard, I opted to pass over the pie and head straight for the cake. But, my service in the Young Women program pushed me to learn how to make pie one day... that was so I could teach the girls how to make them! I was determined to make a pie that was worth eating! If this was their beginning of good pies then by golly!... it better be worth the calories and also taste good to their future wee ones and manly husbands! So I made up this little recipe by joining a few cookie and pie crust recipes which landed in taste bud delight. If I do say so myself, it was the best pie crust I've ever eaten... Hope you'll enjoy every last flaky bite! This recipe is dedicated to all my lovely young women in the Lazona ward. Because I love them with all my heart I would do anything in the world for them. ANYTHING! Even learn to make pie.

Ingredients:

1/2 C Cornstarch

1 C powder sugar

2 3/4 C flour

1tsp salt

2/3 C oil

1 C butter (melted)

3Tbsp water

1tsp vanilla

To make pie dough:

mix all dry ingredients: cornstarch, powder sugar, flour, salt.

then add all wet ingredients and stir: butter, water, oil, vanilla.

Let pie crust sit for an hour. At this point if the dough isn't formed enough to roll out, then add another 1/4 C of flour.

Dough will make one closed pie and one open pie.

Split into 3 balls. Roll ball between wax paper. Bake according to pie directions.

Artichoke parmesan sourdough stuffing

Debbie gave me this recipe. 'nuf said! Honestly... don't put it in the bird! I believe this originated in Sunset magazine (Nov 2008). I made it last year for my fabulous husband's parents when they joined us for dinner. It was delish! serves 12 (makes 10 C) Time 1 1/2 hours

Ingredients:

1Lb mushrooms, rinsed, ends trimmed, and sliced
1 Tbsp butter
2 onions (3/4 lb. total), chopped
1 C chopped celery
2 Tbsp minced garlic (fresh)
About 2 C reduced-sodium chicken broth
1 loaf (1lb) sourdough bread, cut into 1/2-in cubes
2 jars (6 oz each) marinated artichoke hearts, drained and chopped
1 C freshly grated Parmesan cheese
1 1/2 tsp poultry seasoning
1 1/2 Tbsp. minced fresh rosemary leaves or 3/4 tsp crumbled dried rosemary
salt and freshly ground black pepper
1 lg egg

Steps to Prepare:

1) In a 12-in frying pan over high heat, cook mushrooms, butter, onions, celery, and garlic, stirring often, until vegetables are lightly browned, about 15 min. Pour into a large bow. Add a bit of broth to pan and stir to scrape up browned bits. Add to bowl.

2) pour 2 C broth into bowl and add bread, artichoke hearts, and Parmesan, poultry seasoning, and rosemary; mix well. Add salt and pepper to taste. Make a well in stuffing. Add egg and beat with a fork to blend; mix egg with stuffing.

3) Preheat oven to 325 degrees to 350 degrees. Spoon stuffing into a shallow 3 qrt (0x13 dish) casserole. For moist stuffing, cover with foil; for crusty stuffing,k do not cover. Bake until hot or lightly browned, about 50 min.

Make ahead: up to 1 day ahead, make stuffing, put in casserole, cover, and chill. Allow about 1 hour to bake.

Don't forget the potatoes...

Don't forget garlic mashed potato delights. These beauties are HEAVENLY!

WARNING:

If you make these you will be invited to re-make them next year for your food assignment also.

Aunt Sherry's yams

As young children we couldn't even wash down candied yams with sparkiling apple cider... they just never tasted right. No offense to those of you who look forward to marshmallows on your yams... Needless to say, there was always a left over pan of yams on the Thanksgiving table. Every year mum talked us into trying "just one bite". How could she ask us to eat them when she didn't even eat them herself? Then one year Aunt Sherry had the assignment for yams. Ever since then, there are just not enough. They are a family favorite, even among the wee ones... The only other recipe that even rivals is Rosie's yams and quinoa... I'll try to coax her into posting them before the big feast! Enjoy!!!

Ingredients:

5-7 yams (peeled and cut to boil)

chicken bullion

brown sugar

salt

1/2- 3/4 C walnuts

1 C butter (melted)

To Make:

boil peeled and cut yams in chicken bullion water until soft (about 10-15 min)

place in a 9X13 dish

sprinkle with brown sugar (more or less for sweet taste)

lightly salt over top

sprinkle chopped walnuts over entire top of yams (again, to taste)

drizzle butter over the top and watch them yams begin to soak in such delight!

* Preheat oven 325 degrees F

Bake @ 325 degrees F for 20 min

Lettuce Wraps

I got this recipe from the Internet and changed it up a little bit! It was sooooo good.....move over PF CHANG!


To start with:


Grill 2 or 3 Chicken Breasts

(The recipe said to cook them in a pan on the stove. Chicken RARELY tastes good like this. If you grill your chicken until it is cooked but NOT overcooked it is so much better on the grill. Be careful though.....you can also get DRY chicken from overcooking it on the grill.)


After I cooked it I cut it into some big chunks and then got out my chopper. You know what a chopper is ...... right? Here you go.... Chop the chicken until it looks like chicken in a lettuce wrap! Don't chop it to much or it will turn to MUSH!

Stir Fry Sauce

1/4 c. water
1 tsp. cornstarch
1/3 c. soy sauce
1/4 c. sugar
1/4 c. red wine vinegar
1 tbsp. olive oil
2 tsp. sesame seeds
1/2 to 1 tsp. red pepper flakes
1 tsp. chili oil (I got this at Fresh & Easy because it was so much cheaper there)
1/2 tsp. minced ginger

Put all ingredients in a pan except for water and cornstarch. While heating mix together water and cornstarch and then add while stirring.

In a skillet saute: 3 green onions, 2/3 cup shredded carrots (I bought them already shredded), and 1 can water chestnuts (chopped with chopper) for about 5 minutes. Then add the chopped chicken and stir fry sauce and 1/4 c. sliced almonds.

Serve on head lettuce or butter lettuce.

Dipping Sauce

1/4 c. water
3/4 tsp. cornstarch
1/3 c. sugar
1/3 c. vinegar
1/4 c. soy sauce
1 tsp. minced ginger
1 tsp. olive oil
1/2 tsp. sesame seed
1/4 tsp. minced garlic
1 dash red pepper flakes
1 dash parsley

Prepare this exactly the same way as the Stir Fry Sauce.

Veggie and Tofu lo mein with Teriyaki

This little ditty is soooo tasty. I dare you to make it... your taste buds will par-tay and your heart will thank you. This, my friend, is brain food!Teriyaki sauce:

(to mix up and set aside for later)

1/4 cup soy sauce
1 cup water
1/2 teaspoon black strap molasses
1/4 teaspoon garlic powder
5 tablespoons packed brown sugar

Lo Mein/ Stir Fry

1 medium white/yellow onion -sliced thin

1 red bell pepper- sliced into thin strip about 1/2" long

1 1/2 C chopped purple cabbage

4 carrots- peeled and sliced

1 zucchini- peeled and sliced into small sticks

2 celery sticks- cut small

6 mushrooms- sliced

1/2 bunch fresh spinach-washed and chopped (large)

Saute veggies in 1/4 C olive oil while Adding 1 pkg. Tofu Lo mein noodles and 3/4 of Teriyaki sauce and 2 eggs. Cook over Medium heat for 10-15 min.

Serve with brown rice. You can use the remaining sauce to pour over dish if you don't have enough.

The world's Greatest Chocolate Chip Cookies, "filled with Joy and Deliciousness"

This delicious recipe came from here. If you don't typically read {A*lovely*Lifestyle} I would very much encourage you to. You might find that the lovely ladie's life is as delicious as her cookies. These cookies should be in every home... they are to die for!Ingredients:

2 C. Butter

2 C. Sugar

2 C. Brown Sugar

4 Eggs2 TSP Vanilla

4 C. Flour (I use home ground wheat flour)

*5 C. Oatmeal(Blend in blender until powdery)

1 TSP Salt

2 TSP Baking Powder

2 TSP Baking Soda

24 oz chocolate chips (I use milk choc.)

** 1 8oz Hershey’s bar (grated)***

3 C. chopped nuts (I omit the last two)

Directions:

Cream together butter & sugars Add eggs & vanilla Mix together flour, oats, salt, baking powder & baking soda Mix all together Stir in chips & grated Hershey’s bar & nuts if you are using them.

Bake on ungreased baking sheet Place 2 inches apart Bake for 6 minutes @ 375****

Louisa's hot fuge sauce

As previously noted... If it's Louisa's it is good. Some may think hot fudge is used to drizzle as a light topping to enhance the flavor of vanilla ice cream. Well... that is because they haven't yet made this recipe. As per the request of the lovely Andrea in far away lands, I give the hot fudge recipe that will make you re think what to drizzle and if there really is a need to drizzle anything at all.... because sometimes a spoon in the hot fudge isn't a bad idea!

Enjoy your next batch... drink some for me!

How to create:

1 1/2 cubes butter (melt)

Add to melted butter:

1/2 C cocoa

2 C sugar

1 can evaporated milk

1tsp vanilla

Bring to ingredients to boil stirring constantly.

Then blend in a electric blender while HOT.

Serve HOT!

Rosie's salsa

As far as we're concerned, salsa isn't salsa unless it is fresh! And this is definitely fresh... Though Rose just began putting things together (and she does makes it best) we talked her into guessing amounts so that we could try to duplicate! Sure hope it is tasty for you... this is (BY FAR) the most requested recipe we have!

So... with Cinco De Mayo around the corner, we hope you'll celebrate in style!

Ingredients:

8- 10 Roma tomatoes (actually any tomatoes will do...)

1 bunch cilantro (depending on how much you like cilantro, a huge bunch will work as will a small bunch!)

1 large white or yellow onion

1 jalapeno

1 Anaheim pepper

1 lime

1 can crushed tomatoes (home canned tomatoes crushed in the food processor are amazing!)

garlic salt

We food process all the salsa veggies. But if you don't have a food processor, chop up small...

DO NOT PUREE them though... you want them to be a little chunky!

so... to recap...

tomatoes (food process- fp-) chunky... and dump into bowl.

onion, jalapeno, pepper and cilantro (fp) add to bowl.

squeeze juice from lime into salsa and stir together.

add the canned tomatoes and stir well...

garlic salt to taste... WE GO HEAVY but not too salty (especially with salty chips!)

It makes lots... you'll eat lots! ENJOY!

melting moments tart style

Melting moments are actually a cookie... not a tart crust... but they sure are scrumptious with fruit (and such) gooed all over the top... and they look like tarts.

You know how white wonder bread sticks to the top of your mouth? (and if peanut butter is on it, you have to have a scraper actually remove it from the palate... Mom says its called Wonder bread cuz you "wonder what is in it"?) well, melting moments have a similar effect with a critical exception... they taste so delish that for the time that it is plastered on the roof of your mouth you find yourself in taste bud orbit... so you don't mind so much! Truth is, you will go back for seconds and thirds... if you make them yourself you may stop there~ only driven by the guilt of the ingredients... but your guests will consider them so light and lovely they may eat a dozen...

I joined these recipes myself... so I'm calling it mine. I don't know where they individually originated. Melting moments have been a family delight for ages.

Ingredients:

1 C butter

3/4 C cornstarch

1/3 C powder sugar

1 C flour

1 tsp vanilla

How to Instruction:

mix ingredients well. It will have the consistency of sugar cookie dough when done... although a little greasier! ~

Cool for 2 hours... this is a must!

roll dough into balls and place each one in a mini muffin tin. (the ball should nearly fill the mini sized tin) Push them down a tiny bit to create a flat surface... but not enough that they sqoosh to the sides.

~ You must know that however you shape them is how they will cook... they never flatten!

Bake @ 350 degrees about 10-12 min... or until light golden (LIGHT being the key word)

dump out onto a flat surface. They will be crumbly at first... so try not to touch them until they cool. Once they are cooled put them on a plate and straight to the fridge!

the goo that goes next:

1 jar of marshmallow cream

1 (8oz) pkg cream cheese

* mix together until ultra creamy! No chunks!

Pipe goo onto the top and then add your choice of fruit.

I like to cut kiwi, strawberries, raspberries, blueberries, or blackberries into small pieces and gently set them atop. Choose a few... not all the fruits. Less is more here!

Keep refrigerated until ready to devour.

Terriyaki pasta salad

Not a huge fan of pasta salad... but this one is HAWSOME!!! Thank you Debbie Brenner!

1 pkg bow tie pasta (cooked al dente)

1 bunch asparagus (lightly steamed and cut)

1 pkg cherry tomatoes (washed)

2 C cooked and chopped chicken salad

2 C (ish) cashews

cube a brick of cheddar cheese

1 bunch green onion

1 can olives

1 bunch baby spinach

1 can baby corn (little cobs!)

dressing

1/2 C oil

1/4 C sesame seeds

1/3 C terriyaki sauce

1/3 C white wine vinegar

3 Tbsp sugar

1/2 tsp salt

1/4 tsp pepper

whisk together and pour over salad and chill...

Chicken Enchiladas

The other night I made this for dinner. I have been buying rotisserie chickens from Fry's or Costco and pulling the chicken off and shredding it to add to my chicken dishes. My family loves it! So for this dish the key was that I bought a Southwest Flavor Rotisserie Chicken from Fry's.

Ingredients:

Rotisserie Chicken

Flour Tortillas

Shredded Cheese

Sour Cream

1 Can Cream of Chicken Soup

1 Can Herdez Green Salsa Verde (this is a new staple in my house....I love it and use it on anything I can find)

How To Make:

Shred chicken and lay on flour tortilla. Sprinkle on some cheese. Roll up and place in 9x13 dish. Put as many as you want in your 9x13. Mix together some Sour Cream, Cream of Chicken Soup and can of Salsa Verde. Spread this mixture on top of the rolled up tortillas and then sprinkle on more shredded cheese. Bake at 350 for about 30 minutes.

Hadit Foo Bitsley

For us haditfoobitsley was the food of the Gods growing up.. Mum made it when she was in a dinner crunch.... and the smell of it is divine. But the taste is so impressive. I'm not sure where this recipe originated. I believe the beloved Geri Kofoed named it though.... Kids love it. Moms like to make it cuz it's easy and dad loves to eat it cuz it's OOOHHHHH SOOOO GOOD!!!
Ingredients:

6-8 red potatoes (washed skins on... bake until done... then sliced thick)

1 white onion

1 pkg bacon (cooked crispy)

salt and pepper

How to make:

cook bacon in pan. (Drain most of the grease... but save some for cooking the potatoes in.) Set aside bacon for later.

Cook sliced white onion in saved bacon grease. When translucent add potatoes (sliced 1/4" thick).

salt and pepper to taste.

When potatoes and onion are cooked add the crispy bacon to top and 1/4 C water to pan. Cover and let simmer for about 5-10 min. Stir occasionally.

Grandma Della's "her majesty" jello salad

If it has Grandma Della's name by it, it's good! I named this "her majesty" because it really is the QUEEN of all jello salads. Dress your finest if your making this baby... she will send your royal taste buds into orbit!

2 Small pkgs instant vanilla pudding
2 C buttermilk
* mix together pudding and buttermilk
Add 1 large container cool whip and mix in with above ingredients.
Add:
3 C fresh pineapple (though 1 large can of crushed pineapple will do in a pinch and its still good!)
2 Cans Mandarin oranges
1 bunch sweet grapes
2 cut bananas
1 pkg strawberries (washed and sliced)
1/2 pkg mini marshmallows

Serve chilled.

Chicken Roll Ups and gravey

This recipe serves 8... so plan on doubling it! Because all 8 will be going back for more! Mum served this for family dinner a few months ago... and she (for the first time ever) ran out of the main dish... Mostly because Ikey and McKay thought that they each needed 6 of their own... after all, they are growing 8 year old boys!

What you'll need and what to do with it:

3 oz pkg cream cheese

2 Tbsp melted butter

*Mix cream cheese and butter together and set aside

2 C shredded cooked chicken

1/4 tsp salt

1/8 tsp pepper

2 Tbsp milk

1 Tbsp chopped white onion

*mix chicken, salt, pepper, milk and onion together and then add to cream cheese and butter mixture.

1 (8oz) pkg crescent dough ~ separate dough into triangles and flatten out.

2 Tbsp melted butter (dip for chicken rolls)

3/4 C seasoned crushed croutons

*put 1 Tbsp chicken mixture into the center of the triangular crescent dough and pull dough over to make a ball. Seal the edges.

Dip the roll up into melted butter and roll into crushed croutons.

Put on a cookie sheet and bake at 350 degrees until lightly browned (check instructions on crescent dough package)

serve with gravy over the top:

1 Can Cream of Chicken soup

1 C sour cream

Approx. 2 tsp. Lawry's Lemon Pepper

*heat together until it is creamy like gravy.

Confetti Rice

DO NOT DOUBLE THIS RECIPE!

There... Our mother (who is the genius that shared this recipe with us) told us not to double it. When mama speaks we don't question... So we don't know why we don't double it... for the same reason we don't know why we rub the cucumber ends after we cut them off... Mama said to. That's why!

This rice is delectable. Try eating it with chicken roll ups. But don't double the recipe... just make two separate dishes of it!

Ingredients and a how to all in one!

10 chicken bullion cubes dissolved in 5 C hot water

1/4 tsp pepper

2 C uncle Ben's converted rice

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Mix above ingredients in a casserole dish (9X 13). Bake 350 degrees for 35 min.

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While the above is baking:

Saute in 1 cube of butter (over med heat)...

1/2 C chopped white onion

1 C slivered celery

1/2 C chopped bell pepper

1 C grated carrots

1 C chopped spinach

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Stir sauteed mixture into baked rice.... then cover it with tin foil and bake @ 350 degrees for 25 more minutes.

White bean Chicken Chili

Grandma Linda made this soup for us years ago at one of her visits to AZ. Since then this little recipe has been the winner of several chili cook offs... and the talk of delish at many meals! Because we celebrated rain today, I decided to make it for dinner and I was once again reminded that it is one of my most favorite soups. It tastes more like a tortilla soup than a chili... you'll have to decide! Enjoy!Ingredients:

1-2Tbsp Olive oil

1 Chopped white onion

1 Chopped fresh garlic clove

2 (14 oz) cans great white northern beans

2 (14oz) cans chicken broth

1 (15 oz) can white corn

1 (4 oz ) can chopped green chilies

small bottle Herdez salsa verde (optional)

2 C cooked (cubed) grilled chicken breast

2 tsp cumin

1/2 tsp salt

1/4 tsp pepper

Juice from a small lime

Garnishes:

tortilla strips

shredded cheddar cheese

sour cream

chopped cilantro

To make:

Grill chicken and cut into cubes... set aside. Heat oil in large pot. Add onion and garlic~ saute until translucent.

Mix in remaining ingredients, including the chicken. Bring chili to boil. Reduce heat, cover and simmer 25 min.

It has been reported that homonee (hope to have spelled that correctly? It's not an English word!) is a great addition to this soup. It is! Go ahead and add some to yours!

Pina Colada Slush

This recipe came through the grapevine to me... The lovely Ms. Lundgreen brought it to a Superbowl party! I drank about 3! She said what I was thinking, "I can drink my calories in a day!" When you pull this baby through your straw, you will be singing the same song! However, I believe I was told that the recipe originated with Julie Greer. Bless you Julie! You are an angel among us! I had to post it because it is a definite favorite!This recipe makes about 6-8 servings. I would recommend tripling it!
Ingredients:

2 C pineapple juice

2 C milk

1/3 C sugar

1 tsp coconut extract (didn't know it existed until now... it will be a new staple around here!)

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2 LT bottle of 7- UP

To mix this drink:

mix all ingredients except 7-up. Stir and freeze!

Get out frozen concoction about 1 hour prior to serving.

Crush up when soft enough and add about 1/2 of 7- up! Serve... Love... make more!

Zucchini Casserole

I can think of 100 things to do with zucchini... it is a staple at our house! In fact, we eat it nearly 5 nights a week. So, if you ever grow too much in your garden, please send it our way! We can handle all the excess... However, after a taste of this zucchini casserole, you might not have any leftovers! There are few casseroles that I find worthy to feed my family! (no offense to all those casserole eaters) This is definitely ONE! PLEASE give it a shot! Your taste buds will thank you!Ingredients:

5 C peeled/diced zucchini

1 C peeled/ diced yam

1 C peeled/ diced potato

1/4 C onion

1 Can Cream of Chicken soup

1 C sour cream

1 C shredded carrot

8 oz package stove top stuffing (with the season packet)

1/2 C butter

Prepare:

Boil zucchini, yam and potato for 3 min. Drain.

in 8x8 dish mix soup, sour cream and carrots.

add boiled veggies to sour cream mixture.

in a separate bowl, mix stuffing and melted butter.

Top the veggies with stuffing. Cover.

Bake at 350 degrees for 35-40 min.

Rosie's fruit Salsa

Everyone loves the uniqueness of fruit salsa... and so will you... but it is definitely not one of those dishes that you create for your family just to sit down and pig out on! It is... well... more exotic in its nature! Try this in a "sweet tooth" moment (because it really is quite sweet) or as a delicacy at the next baby shower you throw!Ingredients:

16 oz package frozen strawberries

10 oz package frozen raspberries

3 kiwis (peeled)

3 granny smith apples (peeled)

5 Tbsp brown sugar

4-5 Tbsp Strawberry preserve

To create:

Cut up kiwi and apples into small chunks... (about 1/2 the size of a dice)

mix all ingredients together

refrigerate for 1 hour

Serve with bunuellos (chips with Cinnamon sugar on them... found commonly at a Mexican food market... In Mesa, they are at Food City!)

Super soft sugar cookies with cream cheese frosting

I think the only person I know who delights in these more than I do is my Grandma Della... In fact, I gave her the Christmas gift of her dreams this year... A whole tin of these little beauties, carved into little trees and frosted with green cream cheese delight. She was elated! And rightfully so since I typically only make these beauties on Valentine's Day and Halloween! There is a little secret to these babies... They are a creation of love! You must never attempt this recipe if you are not feeling that cookie spirit... And it is required that you give the first finished plate away!

So in the spirit of Love as we approach the celebration of St. Valentine's, please enjoy my very favorite treat...

which I Dedicate to my ever wonderful Grandma Della...

Ingredients:

4 C flour

1 tsp. baking powder

1 tsp baking soda

1/2 tsp salt

3/4 tsp cream of tarter

1 C butter

1 1/2 C sugar

2 tsp vanilla

3/4 C sour cream

2 eggs

Creation:

sift together flour, baking powder, baking soda, salt and cream of tarter

in mixer cream together butter and sugar...

add eggs... beat until SMOOTH...

add vanilla.

Add Half of the dry ingredient mixture to the creamy wet ingredients in the mixer... then add 1/2 of the sour cream... beat well... add the remaining dry ingredients and the remaining sour cream.

Refrigerate 1- 2 hours

Preheat oven 450 degrees

Remove 1/3 at a time and roll 1/4 inch thick and cut into shapes.

Bake on greased cookie sheet at 450 degrees for 5 -8 min or until LIGHTLY golden... DO NOT OVER COOK! LIGHTLY GOLDEN around the base!

Cool and frost!

Cream Cheese Frosting Ingredients

8 oz package cream cheese

1 stick butter

1 package powder sugar

2 tsp vanilla

*** soften cream cheese and butter... mix all together and frost cookies...

Chicken Taco Salad

Looking for something for dinner tonight? Here ya go! The other night we had family dinner at the Bird Drop Inn......aka Mom's House. It was some mighty fine grub!

Ingredients

Chicken

Lawry's Chicken Taco Seasoning

Green Chili's

How to Prepare

Put Chicken Breasts in Crock Pot and Sprinkle with one package of Taco Seasoning and dump in can of Diced Green Chili's. If Chicken is frozen than cook for 8 hours and if not cook for 5 to 6 hours. The chicken will fall apart. But don't stop here. There are some GREAT tips that follow that really make this salad SPECTACULAR!

Starting with MANGO SALSA!

Ingredients

1 Mango (peeled and diced)

1 cup diced pineapple

1 small peach or nectarine (peeled and diced)

1 diced Red Bell Pepper

1 4 1/2 oz can Chopped Green Chili's

1/4 C. Chopped Green Onion

1 Tbsp. Lime Juice

1/8 tsp. Ground Ginger

1 Tbsp Chopped Cilantro

Mix Well and Chill

BUT THAT's NOT ALL!

At most supermarkets you can find in the frozen food section a frozen mixture of veggies which include Black Beans/Green Peppers/Red Peppers/Corn/Onion. Just thaw this in the fridge and add to your salad.

BUT THAT's NOT ALL!

Go to Fresh and Easy......buy 1 bottle of their Creamy Cilantro Dressing and 1 can of Herdez Salsa Verde (tomatillo salsa). Mix these together for a smashing dressing that will send your taste buds into OVERDRIVE!!

FINALLY

Serve all of this on a bed of lettuce with some shredded cheese, chopped tomatoes and AVOCADO'S are a must! Go get some of those My Nanas tortilla strips for your salad also! They have them at every store!

Claudia Hawkins Brownies

If there be one person on this planet that created art out of her food it was the talented and ever-so-delicious Claudie Hawkins! She IS the one you see in the photo next to "food art" in the book. And... she will ever be one of my favorite people... highly influential and somebody I love. So I give you my other favorite brownie recipe... and though there isn't a layer of fudge on top, these beauties will still make drool all over yourself!

Ingredients:

1 lb butter

8 eggs

4 C sugar

3 C flour

dash salt

4 tsp. vanilla

3/4 - 1 C cocoa

nuts (optional)

powder sugar to sprinkle on top!

To create:

Mix together all ingredients except powder sugar. Pour into a greased jelly roll pan.

Bake 325 degrees for 25 min... unless you need more time because the middle is still runny... then bake it longer! sprinkle powder sugar on top when cooled.

Louisa's Chocolate Fudge Brownies

I promised my e-mail pal, Kathryn, my fav brownie recipe... and I refuse to disappoint her! Though she did make a vow that I hope she will re-think one day! I quote her majesty, "Now I'm feeling double guilty because I'm pretty sure that when I finish writing this, my next stop is the kitchen for a brownie & vanilla ice cream nightcap. After this pan is gone I am not baking anymore brownies because I'm the one who ends up eating most of them--why do they have to be so dang good?!?" To the Lovely Kathryn, there is no guilt in brownies! They are a food of the Gods! We only live once and life sure is delicate! Handle with a good dose of chocolate! So... if I may entice you one more time... I promise goodness! I dedicate my next pan to you and I pledge to indulge!

HUGS to you!
Ingredients:

3 C flour

3 C white sugar

3/4 tsp salt

1 1/2 tsp baking soda

1 1/2 C butter

4 1/2 TBSP cocoa

1 1/2 C water

3 eggs

1 C buttermilk

1 tsp vanilla

To make:

Mix together flour, sugar, salt, and soda.

In a pan, over medium heat: mix butter, cocoa and water.... bring to boil and add to flour mixture.

Add eggs, buttermilk and vanilla.

Mix Well and pour into a greased jelly roll pan (12 X 18)

Bake 350 degrees fro 20-25 min.

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FROSTING ingredients:

1/2 C butter

3 TBSP cocoa

6 tsp cream (milk will work too)

4 C powder sugar

1 tsp vanilla

to Make:

Don't start frosting until brownies are made and out of oven!!! IT is fudge!

Melt butter and stir in sugar. add cocoa and cream. Add vanilla.

Stir over low heat constantly.

Pour over cooled brownies while frosting is still HOT. Frosting sets up pretty fast!

Baba Ganoush

I ate this at the lovely Dillard home a few nights ago and then I found out that not only is it good for you, but it tastes so yummy... Make lots... eat lots... wake up the next day still tasting it even if you brush your teeth the night before!

Ingredients:

3 medium-sized eggplants

1/2 cup (130g) tahini (roasted sesame paste) ~you get it by the peanut butter...

1 1/4 teaspoons coarse salt

3 tablespoons freshly-squeezed lemon juice

3 cloves garlic, peeled and smashed

1/8 teaspoon chili powder

1 tablespoon olive oil

a half bunch picked flat-leaf parsley or cilantro leaves

How to make:

1. Preheat the oven to 375F (190C).
2. Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don't have a gas stove, you can char them under the broiler. If not, skip to the next step.)
3. Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they're completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
4. Remove from oven and let cool.
5. Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
6. Taste, and season with additional salt and lemon juice, if necessary. Chill for a few hours before serving. Serve with crackers, sliced baguette, or toasted pita chips.

* we were served this with whole wheat pitas... and it was divine! Today I put it on my salad... and enjoyed it again.

*I understand you can get this recipe on the Internet... but I didn't know where, so I posted it after receiving it as a gift from the lovely Ms Jo. Happy eating!

EEEE-Gads! Addition to tortellini spinach salad

A key ingredient in Tortellini spinach salad is the tortellini. So... don't forget to add the noodles!Ingredients:

1 bag spinach (washed and dried)
1 container strawberries (washed stems picked out and strawberry sliced long)
*can substitute Mandarin oranges or craisins for the strawberries if you'd like.
1 container grape tomatoes
5 mushrooms (sliced)
4 hard boiled eggs (sliced)
1 purple onion (use 3/4 of it ~ sliced thin~ and the other 1/4 for poppy seed dressing)
* you can substitute green onion rather than purple onion if you'd like
1 pkg bacon (cooked crispy)
2 C shredded mozzarella cheese (don't put this on until ready to serve)

1 pkg fresh 3 cheese tortellini. (boil al dente~ or less but NOT more! drain well)

Wash and slice all ingredients as noted above. In a large bowl place spinach first. Then add all other veggies. Fruit, eggs, and bacon on top of that. Add cooked and cooled tortellini. Just before serving lightly toss and add the cheese.
This is divine with poppy seed dressing... recipe below.

Tortellini spinach salad

WARNING:

Don't take this salad to a party unless you plan on giving out this recipe... or being asked to bring it again! EVERYONE loves it! It is a spin off of a salad we once tasted at Nellos pizza kitchen.... but better!Ingredients:

1 bag spinach (washed and dried)

1 container strawberries (washed stems picked out and strawberry sliced long)

*can substitute Mandarin oranges or craisins for the strawberries if you'd like.

1 container grape tomatoes

5 mushrooms (sliced)

4 hard boiled eggs (sliced)

1 purple onion (use 3/4 of it ~ sliced thin~ and the other 1/4 for poppy seed dressing)

* you can substitute green onion rather than purple onion if you'd like

1 pkg bacon (cooked crispy)

2 C shredded mozzarella cheese (don't put this on until ready to serve)

Wash and slice all ingredients as noted above. In a large bowl place spinach first. Then add all other veggies. Fruit, eggs, and bacon on top of that. Just before serving lightly toss and add the cheese.

This is divine with poppy seed dressing... recipe below.

poppyseed salad dressing

To make you will need:

3/4 C sugar

3/4 C red wine vinegar

1 1/2 C oil

2 tsp mustard

1/4 of red onion

1/4 tsp salt

2 Tbsp poppy seed

~ mix it all together and enjoy!

The yummiest ever garlic mashed potatoes

This little ditty came about by accident. I didn't have enough potatoes one Sunday so I made the ones I had go further by adding a yam to the mix... I will never again make mashes without the yam! No need for gravey!Ingredients:

6-8 red potatoes

1 yam

3 garlic cloves

1/4- 1/2 C butter (no margarine!!)

little milk or cream (just to make consistency creamy)

chicken broth

salt

Easy to make:

mostly peel the red potatoes. Some of the skins are fine to be on... don't be too thorough. Cut into quarters. Peel the yam completely. Cut into pieces about the same size as the potatoes. Peel the garlic. Boil all in broth until potatoes are soft. (about 15-20 min) Drain in colander.

Put back into the pan with butter and whip. Add milk to make creamy. Salt to taste. Serve Hot!

your non-ketchup meat loaf

Some time ago it was requested of me to make meat loaf for dinner. YUK! I grew up on meatloaf... with ketchup and brown sugar in it. Sorry mum, I love most everything you cook... but I'm glad you retired that recipe. Everything else you create makes up for it! Where was I... Meat loaf... my version.

Again... no picture.... so this will have to do!

Ingredients:

1 lb ground turkey or sirloin

1 yellow onion

3 minced garlic cloves

1/2 zucchini

1/2 red pepper

2 C fresh spinach

3 mushrooms

1/2 crook neck squash

2 Tbsp. mustard

1Tbsp Worcestershire sauce

2-3 eggs

1 Tbsp. basil

1 tsp salt and pepper

1 can Cream of Mushroom soup

Not hard to make.. just messy!

Wash and Chop all veggies small! No chunks or they won't mix. Mix all ingredients except Cream of Mushroom soup together. Mix well... Pack into greased loaf pan and pour cream of Mushroom soup on top. Bake 350 degrees until done. (I don't know when that is... check it after 30 min... write it down when you figure out the time!) This is super yummy with a side of garlic mashed potatoes.

San Francisco Joe's Special

I find myself morally opposed to post a recipe without a picture... No rhyme or reason... but I didn't have a picture of this little dinner delight. So instead I posted a fuzzy photo of the golden gate bridge for you to look at. After all, it is in San Francisco... and I guess they eat this recipe there since it's named after it! This recipe is courtesy of Dr. Schwarzbein in her book, "The Schwarzbein Principle". It's a page turner!

Necessary components of this recipe:

1 bunch spinach (about 1 C cooked)~ well-drained and chopped: or 8 oz package frozen (thawed and drained and chopped)

1/2 pound sirloin burger or ground turkey

2 Tbsp butter

1/2 C chopped white onion

1 minced garlic clove

1/2 tsp. oregano

pepper to taste

4 eggs

2 Tbsp grated Parmesan cheese

To create:

Wash spinach well, remove stems. With water still clinging to leaves, place in a heavy medium saucepan with a tight-fitting lid. Turn heat to med-high and steam until leaves are wilted, about 3 min. Drain in colander, pressing out all liquid with the back of a wooden spoon. Chop coarsely and set aside.

In a medium skillet, cook hamburger over medium heat until browned, breaking apart lumps with a wooden spoon. Remove meat from pan, drain fate and set aside.

In large nonstick skillet, melt butter over a med-high heat. When butter is hot and bubbly, add onion and garlic and saute until softened, about 5 min. Stir in oregano and black pepper. Add spinach and burger meat and stir until spinach is heated through.

In a small bowl, using a fork, beat eggs and pour over meat mix. Gently stir mixture until cooked to your liking. Sprinkle with Parmesan cheese. Taste, and adjust seasonings.

Serve immediately. Makes 2 servings.

Veggie Stir Fry

This isn't a photo of my stir fry... but it looked yummy so I copied it in an effort to tempt you to create this recipe... It is quite delish. We ate it for dinner tonight as a part of our "kick off" celebration to the biggest loser contest that I am hosting...

Ingredients:

Really any veggies that you like will work... here are my favorites for this dish...

1 White onion

4 stalks celery

4 carrots

1/2 red bell pepper

1/2 yellow bell pepper

1/2 orange bell pepper

1 broccoli floret

2 C bean sprouts

1 zucchini (cut into long strips and 1/2 in. long)

4 minced (fresh) garlic

1/4 C olive oil

salt and pepper to taste

Prepare:

wash all veggies

put olive oil in pan and get warming! Cut onion into quarters then slice and put in oil. add bean sprouts. Cut celery, carrots and peppers into thin slices and 1/2 inch long... add to pan. cut broccoli up small... add to pan. add zucchini. press garlic on top. salt and pepper to taste... cook uncovered while rice is steaming.

Suggested to serve with brown rice. I love to cook my brown rice in chicken broth and about 2 Tbsp. butter.

Bow Tie Pasta with Chicken

Always sneak spinach in to your kids dinner when you can. My kids LOVE this pasta dish and I am pretty sure at least one of them has NO IDEA that their is spinach in it!!

INGREDIENTS
2 C. Dry Bow Tie Pasta
1 block Cream Cheese
1 Can Chicken Broth
1/2 block frozen Chopped Spinach
1 to 1 1/2 C. Cubed Chicken
1 Tbsp. Garlic Salt

2 C. Parmesan Cheese

How To Make

Boil Bow Tie Pasta. In a separate pan combine Broth, Cream Cheese, Chopped Spinach, Cooked Chicken, and Garlic Salt. Stir, stir, stir until cream cheese is melted and chopped spinach is no longer frozen. (I usually have some sort of cut up chicken in my freezer and so I just throw it in to this recipe.) Drain Pasta and then combine Cream Cheese/Spinach mixture with pasta and stir in Parmesan cheese. Let sit for 5-10 minutes - stir and serve. (I love to cut up fresh cherry or vine tomatoes on mine - but my kids definatly don't fall for that one!!)

Spicy Broccoli

In light of "the biggest loser" contest I have decided to post my favorite way to eat broccoli... Really, I don't LOVE broccoli like I love other veggies. However, Spicy broccoli is divine. It is so yummy and low-fat and good for us... that it's hard to believe that it IS on any diet!

Thank me later!Ingredients

2 C. raw broccoli florets

2 tsp. olive oil

1 tsp. crushed red pepper flakes

4 pressed garlic cloves

1/4 tsp sea salt

How to Make

1) simmer broccoli, covered, in 1 in water for 5-7 min, until tender. Drain.

2) Heat skillet over high flame.

3) Add oil, crushed pepper and garlic

4) Add broccoli to spiced oil and toss to combine.

Add salt

5) Serve immediately.

* Serving size= 1/2 C

Seriously Chewy caramel popcorn

This ooeeeey goooeeeey recipe will not just stick to your teeth~ delivering momentary mouth watering flavor, once you've tried it you will salivate thinking about it! Okay... I'm not a LOVER of chewey gooish foods, but this one really does it for me! Ingredients

3 bags of microwave popcorn (NO BUTTER)

1 C. butter

2 1/4 C brown sugar

1 1/2 C Caro syrup (light)

1 Can sweetened condensed milk

1 tsp. vanilla

Prepare

pop all popcorn and put in a bowl big enough to stir around.

Mix together butter, brown sugar, and Caro syrup. Stir constantly over medium heat until boiling... boil for 4 minutes! STIR STIR STIR!!!

Add sweetened condensed milk and stir for 1 minute. Remove from heat and add vanilla.

pour over popped corn and stir.

Louisa's Chocolate pudding cake

This recipe was begged off of my cute friend Louisa Child. (I would give you her blog to look at but she went Private!... so you'll just have to trust me that she really is AMAZING!) I believe Louisa told me that she got it from her mother who lives in Idaho... which means that this is really good because EVERYONE that I know with Idaho roots can do many things well... two of those are 1) grow amazing gardens and 2) bake stunning desserts to feed their large families!

This year we left some out for old St. Nick... and I think he came to our house twice because if it!You will want to have a double set of these ingredients on hand so that you can make this cake today and tomorrow!

1 yellow cake mix

1 lrg pkg choc. instant pudding

1 lrg pkg vanilla instant pudding

4 eggs

1/2 C oil

1 1/2 C water

3/4 tsp. salt

1 tsp vanilla

3/4 C sour cream

1 pkg chocolate chips

1 can sweetened condensed milk

Prepare to eat in heavenly peace:

Preheat oven to 350 degrees

combine all ingredients (in order) except sweetened condensed milk.

Grease and flour bunt pan and pour cake mix into pan. (before you put it in the oven dip a spoon full for yourself to LAP UP!)

Bake @ 350 degrees for 55 min. Let the cake cool for 10 min. and then turn it over and out of bunt pan onto a plate with a lip.

Pour sweetened condensed milk over the cake while still warm.

serve when warm or cold... and become somebodies hero for making such a treat!

*to make it even more calorie stricken you might garnish with a dobber of REAL whip cream (no canned, No cool whip!)

*to lighten the load you might ditch the sweetened condensed milk and either serve it plain (which is still Diabolical) or lightly sprinkled with powder sugar.

Mom’s Veggie and chicken soup

This is mum... She is good at adding in protein to feed her man (our dad, of course)... but if you would like to try this soup vegetarian, it would still come with a guarantee to knock your socks off! And mum doesn't mind a bit! (Alter away!!!)

Ingredients:

1C white onion (diced of chopped)
1C sliced celery
1C sliced carrots
2-minced garlic clove (or 1tsp garlic salt)
16oz can dice tomatoes
8oz can tomato sauce
1can chicken broth (2 Cups)
15oz can red kidney beans (drained)
2C water
5tsp beef bouillon granules
1Tbsp dry parsley flakes
1tsp salt
½ tsp oregano
½ tsp basil
¼ tsp pepper

OR SKIP the ABOVE 5 INGREDIENTS AND JUST ADD 2 Tbsp Trader Joe's 21Season Salute
1C green beans (or 1can)
½ C orzo or macaroni (pasta) ~ {the guarantee on this soup is Null and VOID if you OVERCOOK your pasta!!}
½ C red quinoa
1can chicken (optional)

1/2 C Zucchini

1/2 C Chopped Spinach

How To Prepare:

Mix all ingredients (except pasta, chicken, zucchini, spinach and green beans). Bring to boil, lower heat and cook covered for 20 Min. Then add pasta, chicken, zucchini, spinach and beans simmer 12-15 more minutes. May need to add more water of broth to thin down. The best way to make this is the Trader Joes 21 Season Salute.

CHICKEN TORTELLINI SOUP

This recipe originated here. However, we added a garden of veggies (all things fresh) to make it a tasteful soup full of antioxidants to fight off the nasty cold and flu bugs that winter has welcomed!

Necessary Ingredients include (but do not necessarily stop at):

-2 Tbsp Olive oil

-1 1/2 lbs. chicken

-1 C finely chopped red cabbage

-1 1/2 Tbsp Italian herbs

- 1 large diced onion (white)

-3 cloves of fresh garlic

- 1 can cream of chicken soup

- 4 cans chicken broth:

-1 bag finely chopped fresh spinach

-6 sliced mushrooms

-1 zucchini (diced)

-4 celery stalks (sliced)

-1 yellow pepper (diced)

-1 jalapeno (diced -small)

-salt and pepper to taste

- 1 pkg cheese tortellini

- 1/3 C Parmesan cheese

To create this masterpiece you must:

saute chicken in olive oil until almost done... but just before it really is done, you add onion and press 3 garlic cloves to the top.

When the onion is translucent, add cabbage and Italian herbs. Cook until chicken is browned. Do not stir the veggies to the bottom of the pan. Let them steam cook with a lid on top for about 3-4 min.

While that is cooking: in a soup pot mix together chicken broth, cream of chicken soup, spinach, mushrooms, zucchini, peppers, celery and salt and pepper.

When chicken (above) is done, scrape all of EVERYTHING from that pan into the soup mix! start to boil until you add tortellini noodles.

In a separate pan boil tortellini al dente (or less since it will soften in the soup) and add the noodles to the soup.

add Parmesan cheese just before serving... it will melt and go to the bottom of the pan and burn if you add it too early!

*Seriously... my kids PIGGED out on this for 3 days! It was TO DIE FOR!

Artichoke Dip

If there is something we're confidant on, it is that there will be food in heaven! And this, my friends, is one of those taste tempting dishes being offered at the appetizer table!

We just partook of this recipe during two (separate) Holiday celebrations! Nothing brings in the New year like an island of delectable delicatessens...

Eat all you want... Diet start tomorrow!

An idea for something, other than your fork, to pile steamy artichoke dip on, would be the ever-so delightful pita chips (Costco carries a doozie) or maybe crackers... but pitas are our fav!

Fundamentals of this recipe are:

1 lg. can artichoke hearts (diced)
1 c. Parmesan cheese
1/2 c. mayonnaise
1/2 c. sour cream
8 oz cream cheese
pinch of dill
pinch of garlic salt

Directions:

Mix all ingredients.
Bake at 350 degrees (uncovered) ~ in casserole dish~ for 20-30 minutes or until bubbly.

*Serve with bread, crackers or chilled vegetables... or pita chips!

BIG FAT DISCLAIMER

We do not, under any circumstances, believe in looting... we don't steal anything! Some of the luscious bits that we share are NOT our own... and then again, some of them just might be. Whether or not that be the case, we here by claim (for now and FOREVER) that we did not steal them to post them! We rightfully collected them first, tried them out on ourselves and shared second... (for no financial gain ~ we must add). Unfortunately, we might not give proper credit to the kitchen Diva that invented such delish (only because we don't remember who it came from) but we quietly (and audibly) honor and appreciate the one who concocted such nutritional delight and we do our darnedest to properly label each and every dish!

Our blessing to you as you create kitchen happiness and feed your loved ones well!