Tuesday, December 30, 2008

Chocolate Chip Banana Bread

  • 4 eggs
  • 5 large, ripe bananas
  • 1 c. shortening
  • 2 c. sugar
  • 4 c. sifted flour
  • 2 tsp. baking soda
  • 1 tsp. salt
  • 1 pkg. semi-sweet chocolate chips
In medium bowl beat eggs until thick. Add bananas and beat until smooth and liquid. In large bowl cream together shortening and sugar until fluffy. Beat in egg/banana mixture. Sift flour with baking soda and salt. Add to creamed mixture. Stir in chocolate chips. Bake in 2 well greased bread pans at 300 degrees for 75 minutes or until done. Cool 10 minutes. Turn out onto rack to cool.

Wednesday, December 24, 2008

cheese ball....

A yummy Lion House recipe.
2 8 oz. packages cream cheese, softened
2 c. grated sharp cheddar cheese
2 T. finely chopped green onion
2 t. Worcestershire sauce
1 t. lemon juice
½ t. lemon pepper
1 c. finely chopped nuts
½ c. chopped parsley

Combine all ingredients, except nuts and parsley, in a medium bowl and mix until well blended. Divide the mixture in half and spoon into 2 small bowls lined with waxed paper. Refrigerate for several hours. Lift out waxed paper from each bowl, and mold cheese into a ball, using waxed paper to protect hands. Roll each ball in chopped nuts and parsley. Refrigerate. Remove about 15 minutes before serving; serve with a variety of crackers. Makes 2 small cheese balls.

Tuesday, December 23, 2008

Christmas Morning Pull Apart

This one is similar to the one Nicole posted yesterday, but just a little different so I decided to post it anyway. Its one that my mom has made on Christmas morning since I was little and it is so good.
24 frozen dinner rolls
1 C. brown sugar
1 small pk. dry instant vanilla pudding
1 stick butter melted
1 tsp. cinnamon
1/2 cup pecans
1/2 cup raisins

The night before, grease sides and bottom of Bundt pan. Place frozen rolls in pan. In a bowl, mix brown sugar, cinnamon, & pudding. Mix and pour over frozen rolls. Pour melted butter over mixture. Top with pecans and raisins. let rise over night. Bake at 375 degrees 30 minutes. Cover with foil if the top begins to become too brown during baking.

This is a great idea for Christmas breakfast. It can be baking while you are opening gifts.

Awesome Appetizer

You need a large platter 12 to 14" in size.
Spread two 8 oz. cream cheese that has been softened on the platter.

Mix 1 cup mayonnaise, 3 tablespoons barbecue sauce, 3 tablespoons ranch dressing and spread over the cream cheese.

Cut the following into small pieces:
3 stalks celery
1/2 red bell pepper
1/2 green pepper
1 small purple onion.

Sprinkle over cream cheese platter. Refrigerate. Take out of fridge 1/2 hour before serving. Serve with crackers. You can also sprinkle chopped up cooked chicken or shrimp along with the vegetables.

Monday, December 22, 2008

Looking for Quiche Recipe's

My daughter Baylee is getting baptized on January 3rd at 9:00 AM. Afterwards we want to do a breakfast. Does anyone know of any tried and true Quiche recipe's that I can try. We never made them growing up in the Taylor household so I don't have any recipe's. I just think that would be something that I could make before hand and then heat up. What do you think? Anyone . . . . . . . . . . . .

Overnight Pull Aparts

The first recipe is for a cranberry/orange flavor or you can also make it a cinnamon flavor (in parenthesis is what to use in place of original ingredient). This is another good recipe for an easy, yummy Christmas morning breakfast.

  • 12-16 frozen white dough rolls (still frozen)
  • 1 34 oz. pkg. vanilla instant pudding (*Butterscotch flavor pudding)
  • 1/4 cup sugar (*1/2 cup brown sugar)
  • 1/4 cup dried cranberries (*3/4 c. chopped nuts)
  • 1 orange rind, grated (*2 tsp. cinnamon)
  • 1/2 cup butter or margarine, melted
  • frosting (recipe follows)
Sprinkle cranberries in bottom of greased bundt pan. Arrange rolls evenly in pan. Mix sugar and dry pudding together and sprinkle over rolls. Combine orange rind with melted butter and spoon over rolls. Cover pan with sprayed plastic wrap. Place pan in cold oven overnight (8-10 hrs.). Remove rolls from oven and pre-heat oven to 350. Remove plastic wrap and bake 25 minutes. Immediately invert pan onto a serving plate. Cool slightly and drizzle with frosting.
1 cup powdered sugar
1 tbs. melted butter
2 tbs. fresh orange juice

(Frosting isn't needed for the cinnamon version, but if you really need it :) , use milk instead of orange juice)

Cranberry Salsa

Cranberry Salsa

  • 1 12 oz. pkg. fresh cranberries (you can use frozen but fresh are prettier)
  • 3/4 cup sugar
  • 1 medium jalapeno, seeds removed (I thought this was way too hot, so I would start out with just a little and add more to taste)
  • 1 green onion
  • 1-2 tbs. fresh cilantro
  • 1/4 tsp. cumin
Place all ingredients in food processor. Process until mixture is coarsely chopped. Store in refrigerator for flavors to blend. Serve with tortilla chips. This is also great served with crackers and cream cheese. Delicious as a relish with pork or poultry. Yield: 3 cups

Hawaiian Haystacks

10 to 12 chicken tenders (cut into chunks)
1 cup of broth
2 cans (10 3/4 oz. each) cream of chicken soup, condensed
1 can (12 oz) evaporated milk
6 cups of rice

Place chicken in greased crockpot
Combine all remaining ingredients except rice and pour over chicken. Cover and cook on high heat 3-4 hours or on low heat 6-8 hours

Serve over hot rice with a variety of cold toppings that could include: grated cheese, peas, pineapple tidbits, shredded coconut, raisins. Chinese noodles, olives, diced tomatoes, diced green onions, and other family favorites.

Sweet and Sour Sauce
Juice from canned pineapple
1 Tsp. catsup
1 Tbsp. vinegar
3 Tbsp. brown sugar
cornstarch to thicken

In a separate sauce pan, add above ingredients, stir in cornstarch thoroughly and heat to thicken. If desired pour over the haystack for last topping.

Great Christmas "Funeral Potatoes"

It is a tradition for my family to have Funeral Potatoes on Christmas Eve. This is our favorite recipe from the Mormon Cookbook.

12 large potatoes or 32 oz. bag of frozen shredded hashbrowns
2 cans Cream of Chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup melted butter
1/2 cup chopped onion
2 cups crushed cornflakes
2 Tbsp. Butter Melted

Peel potatoes & boil till tender (if your not using hashbrowns). Cool, grate into greased 9X13 baking dish. Combine sour cream, cheese, 1/2 cup melted butter, & onion. Gently blend into potatoes. Combine crushed cornflakes & 2 Tbsp. of butter & sprinkle on top. Bake @ 350 degrees for 30 minutes.

Christmas Morning Breakfast Casserole

This is my favorite recipe for a Breakfast Casserole. I don't really like the ones made with bread and Cream of Mushroom soup because they can be soggy. This one is delicious!

3 1/2 cups frozen shredded hash browns (I have used tater-tots and it was good too)
1 pound (ground)sausage, browned and drained
1 cup grated cheddar cheese
6 eggs, beaten
3/4 cups milk
1 tsp dry mustard
1/2 tsp salt
1/2 tsp black pepper

Spread hash browns into bottom of a greased 9X13 pan. Sprinkle cooked sausage and cheese over top. In a bowl combine eggs, milk, dry mustard, salt, and pepper. Pour egg mixture evenly over sausage and hash browns. Cover and refrigerate 2 hours or overnight. Remove from fridge 20 minutes before baking and preheat oven to 350 degrees. Cover and bake 30 minutes, then uncover and bake 5-8 minutes more, or until center is set.
Makes a great breakfast Christmas morning!!!

Friday, December 19, 2008

chocolate bunt cake....

It'll change your life!!
1 box devils food cake
1 (3 oz.) package chocolate pudding
1/2 c. water
1/2 c. oil
4 eggs
8 oz. sour cream
1 package chocolate chips

Combine all ingredients. Pour into a greased bunt pan. Bake at 350' for 50-55 minutes.

Tuesday, December 16, 2008

garden pizza....

I know, I post pizza a lot! When it's your hubbys favorite and your not-so-favorite, you have to reinvent it to fit both taste buds!!

Try this oh-so-good pampered chef recipe. enjoy!
2 packages refrigerated pizza crust
1/2 cup mayonnaise
1/2 package ranch seasoning and salad dressing mix
1 garlic clove, pressed
2 cups shredded mozzarella cheese
1 cup chopped broccoli
1/2 cup diced red bell pepper
1 medium carrot
1/2 cup olives, sliced
1/4 cup grated fresh Parmesan cheese

Preheat oven to 425°F. Unroll both packages of pizza dough and arrange on a cookie sheet. In a bowl, combine mayonnaise, ranch seasoning mix and garlic. Spread mixture evenly over crust. Top with half of the mozzarella cheese. Add; broccoli, bell pepper, carrots, and olives. Top with remaining mozzarella and parmesan cheese. Bake 18-22 minutes or until edges are golden brown.

Sugar Cookies

I made these with my girls last night and it is the most workable dough. I gave Brielle her own little ball and she played with it forever. Anyway, I have always been intimidated by sugar cookies, but this recipe is for everyone.

1 1/2 C sugar
1 c soft margarine
2 tsp vanilla
2 eggs
3/4 tsp nutmeg
3/4 tsp salt
1 tsp baking soda
1 tsp baking powder
4 c flour
3/4 c sour cream

Cream sugar and butter, stir in vanilla and eggs till fluffy. Mix dry ingredients in a separate bowl then add to the other bowl. Add sour cream and mix well. To roll out make sure you put flour on countertop and rolling pin so dough doesn't stick. I also just sprinkled a little on the top of the dough before I rolled it out. Place cut out cookies on cookie sheet, then bake @ 350 degrees for about 9-10 minutes. In my oven it worked out perfectly at 10, but all ovens vary so just watch them closely.

Tuesday, November 25, 2008

Sue B's Chocolate Cake

I found this recipe at recipezaar.com and made it for my husband and son's birthday. It turned out really moist and yummy. I didn't love the frosting I made so I would recommend a really yummy butter cream frosting or whatever you like.

3/4 cup cocoa powder
3/4 cup boiling water
1 cup buttermilk
1 cup canola oil
4 large eggs
1 tsp. vanilla
2 cups sugar
2 cups flour
1/2 tsp. salt
2 tsp. baking soda

1. Mix cocoa and boiling water.

2. Mix buttermilk, oil, eggs, and vanilla together.

3. Mix dry ingredients together.

4. Mix dry ingredients into buttermilk/oil mixture.

5. Mix in cocoa.

6. Bake at 350 degrees in two greased and floured and parchment lined (I didn't use parchment) 9-inch round pans.

7. Bake until tester comes out clean, approx. 30 minutes.

Friday, November 14, 2008

Easy Banana Cream Pie

I thought I would post this recipe cause I was emailing it to someone anyway. I got it off the Kraft foods website. I have made it for Thanksgiving several times, just to add a variety to the pies available. It is SO easy and always tastes yummy. That picture of it makes me want it right now.

2 medium ripe bananas, sliced
1 read-to-use graham cracker crumb crust (6 oz)
2 1/2 c cold milk
2 pkg (4 servings each) Jell-O Vanilla flavor pudding & pie filling
2 c thawed cool whip divided

Place half of the banana slices on bottom of crust. Set remaining banana slices aside,
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 cup of the whipped cream. Spoon half of the pudding mixture into crust. Top with remaining banana slices; cover with remaining pudding mixture.

Refridgerate 3 hours or until set. Serve topped with the remaining 1 cup whipped cream. Store leftover pie in the fridge.

Thursday, November 13, 2008

Chicken Tortilla Soup

2 cans crushed or diced tomatoes
1-2 cans chicken broth (depending on how thick or runny you like it. I like about 1 1/2)
1 can pinto beans
1 can black beans
3 chicken breasts (More or less depending on what you want. I take mine right out of the freezer and plop them in!)
1 onion, diced
salt and pepper to taste
1/2 pkg.-1 pkg. taco seasoning

Stir all ingredients in crock pot and cook on low 5-6 hours. Take out chicken and shred with two forks. Add chicken back to soup along with 1 can corn. Cook 30 min.-1 hour longer.

Serve with sour cream, shredded cheese, and cilantro.

You can also butter and salt tortillas, cut into 4ths, put in broiler until slightly golden brown and bubbly (I guess this is where the "tortilla" part comes in in "Chicken Tortilla Soup!"). Or you can also serve with Frito Lay's corn chips.

Sunday, November 2, 2008

Mango Tortilla Soup

I got this recipe at church today and am definitely going to be making it this week. It sounds really good and easy.

1 jar mango salsa (Costco)
1 pt. mild fresh salsa (Costco)
1/4 cup olive oil
4 cans of chicken (Costco)
1 large can of chicken broth
1 qt. of water mixed with 1 chicken bouillon cub
1 1/4 tsp. cumin
2 cans of corn or frozen corn

Simmer salsa's and oil in saucepan for 10 minutes. In separate saucepan simmer chicken, water and cumin. Pour chicken into salsa saucepan and corn. Let simmer. In bottom of bowl, add tortilla chips, cheddar cheese, sour cream and squeeze of lime. Pour soup on top and enjoy!

Wednesday, October 29, 2008

Caramel Apple Cake

1 1/4 cup canola oil
2 cups sugar
Mix together:
1 teaspoon salt
1 teaspoon vanilla - add to mixture
Add 1/2 lemon juiced
Add 1 1/2 teaspoon bakin soda
Combine 3 cups flour and 3 cups diced peeled apples and add to mixture
Grease Bundt pan and bake at 350 degrees for 1 hour. Cool for 15 minutes and invert

1 cup brown sugar
1/2 cup of melted butter
1/2 teaspoon baking soda
1 Tablespoon Karo syrup
1/2 cup buttermilk
1 teaspoon vanilla
Bring to boil and let boil for quite awhile, while stirring. Pour on individual pieces of cake.

Olive Garden Soup

1 pound of hamburger
1 onion, chopped (optional)
3 tall cans of minestrone soup
2 cans Ranch style beans
1 can chopped tomatoes
1 can Rotel (tomato and green chili mixture)

Cook hamburger meat and onion. In a pot on the stove or in your Crockpot, add all ingredients. Simmer about 30 minutes on stove or in Crockpot for a couple of hours.

Pumpkin Chocolate Chip Cookies (Easy Version)

1 box spice cake mix
1 (15 0z) can pumpkin
1 cup chocolate chips (or more if you're like me)

Combine all together and drop spoonfuls on cookie sheet. Bake at 350 for 15-20 min. depending on the size.

Tuesday, October 28, 2008

crock-pot lasagna....

1 lb. ground beef
1 large jar spaghetti sauce (around 26 oz.)
8 oz. can tomato sauce
1 jar alfredo sauce
1/2 pkg. oven ready lasagna noodles
mozzarella cheese
parmesan cheese

Brown the ground beef. Spread 3/4 cup of the spaghetti sauce on bottom of crock-pot. Combine remaining spaghetti sauce and tomato sauce to the ground beef. Layer crock-pot to your liking using noodles, cheese, ground beef mixture, and alfredo!
Cook on LOW for 3-4 hours. (my cooker only needs 2.5-3 hours)

Soooo yummy and sooooo easy! The alfredo adds just the right taste!

Thursday, October 23, 2008

Potato Kielbasa Skillet

1 lb. red potatoes, cubed
3 tbsp. water
3/4 lb. smoked kielbasa (I use turkey kielbasa), cut in thin slices
1/2 cup chopped onion
1 tbsp. olive oil
2 tbsp. brown sugar
2 tbsp. cider vinegar
1 tbsp. dijon mustard
1/2 tsp. dried thyme
1/2 tsp. pepper
5 bacon strips, cooked and crumbled

Place potatoes and water in a microwave dish. Cover and microwave on high until potatoes are tender, about 5-8 minutes. Drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes and saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar,vinegar, mustard,thyme, and pepper. Stir into skillet. Bring to boil. Reduce heat, simmer, uncovered for 2-3 minutes or until heated through. Add bacon.

I just made this last night for dinner and my family loved it!! Even the kids!!!

Tuesday, October 21, 2008

Easy Taco's

This has been a family favorite for years, is super easy, sounds different but tastes great.

Brown 1 lb hamburger and 1 chopped onion
Add 1 can Chicken Gumbo soup
Place meat filling into tortilla, sprinkle with cheese, and add tomatoes, lettuce, black beans, or whatever.

SO EASY and SO GOOD. The first time I made this after Mark and I got married he thought it sounded not so good, but now he doesn't like taco's any other way.

Monday, October 20, 2008

White Sauce Chicken Enchiladas

This picture was one I got off the internet, it's not from one I made. I add olives on top, but they look pretty much the same. They do end up being big, so you are able to cut them in half and make more than five or six enchiladas. I made these for our 'Mexican Christmas Dinner Buffet' last year at our family Christmas party and everyone loved them and wanted the recipe. They really are that good and so creamy!


1 Can Cream of Chicken Soup
½ Cup Sour Cream
2 oz. Diced Green Chilies
¼ Cup Onion, Chopped (sauté, if preferred cooked)
8 oz. Chicken Breast, Cooked (chopped or shredded)
5 ea. 6 inch Flour Tortillas
¼ Cup Mozzarella Cheese, Shredded (6 cheese blend is good too)
¼ Cup Black Olives

1. Heat oven to 400 F.
2. Mix soup, sour cream, chilies, and onions in a bowl.
3. Spread ¼ of mixture in the bottom of a casserole dish.
4. Divide chicken evenly between the tortillas and place down the center of the tortillas.
5. Spoon 2 T. of soup mixture over the chicken in each tortilla.
6. Roll up tortillas and place enchiladas edge side down in the casserole dish.
7. Spoon remaining sauce over enchiladas and sprinkle with mozzarella cheese and olives.
8. Bake 10-15 minutes or until heated through.

Wednesday, October 15, 2008

BBQ pizza.....

yum. yum. yum.

I was craving this pizza and since I had stuff on hand to make salsa, I just used some of the ingredients on the pizza!

1/2 lb. chicken
2/3 cup bbq sauce
1-2 pkgs. ready made pizza dough
1 1/2 cup mozzarella
3/4 cup fresh grated parmesan
1/2 medium red onion

Preheat oven to 400'
cook and cube or shred chicken. I use either my beaters to shred chicken or my pampered chef chopper to chop my chicken. Both work well.
Mix chicken with 3 Tbs. bbq sauce. Roll out pizza dough on cookie sheet and spread remaining bbq sauce on top of dough. Top with mozzarella, parmesan, and chicken mixture. Bake for 20 minutes or until cheese bubbles. Sprinkle chopped cilantro on top and enjoy!

Grandma Pocock's Zucchinni Casserole

This was a fantastic recipe that I sampled at our neighborhood zucchini cookout. If you still have leftover zucchini, try this delicious recipe. As a Christmas tradition, The Pocock Family eats this casserole every year.

2 lbs (6 cups) zucchini, sliced
2 c chopped onion
1 can cream of mushroom soup (or cream of chicken)
1 c shredded carrot
1 c sour cream
1 pkg (8 oz) herb seasoned stuffing mix
2 c butter, melted
In saucepan, cook zucchini and onion in boiling salted water for 5 minutes; drain. Combine cream of mushroom soup and sour cream, stir in carrots. Fold in drained zucchini and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 12x7x2" baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake at 350' for 25 to 30 minutes or until heated through.

Tuesday, October 14, 2008

Fall Delight

Dinner In A Pumpkin
This is one of my favorite things about Autumn time!
I have yet to try it out in smaller, individual pumpkins and let everyone have their own pumpkin to eat out of. I cooked it for my husbands family one year and they all loved it so much that they made it a tradition to cook it every year on Halloween for the extended family!
I hope you enjoy it as much as our family does!

1 onion, chopped
2 T. oil
2 lbs. ground beef
2 T. soy sauce
2 T. brown sugar, packed
4 oz. mushrooms, fresh are best
10-3/4 oz. can cream of chicken soup
1 ½ C. prepared white rice
8 oz. can sliced water chestnuts
1 bunch asparagas, cut into thirds
1 medium pumpkin, seeded

Sauté onion and asparagas in oil, add beef.
Cook until browned; stir in soy sauce, brown sugar, mushrooms & soup.
Simmer for 10 minutes; add rice & chestnuts. Mix well, set aside.

Place pumpkin on a greased baking sheet; spoon beef mixture inside pumpkin.
Replace top; bake at 350 for 1 hour.

Scrape out pumpkin with filling when serving.
6-8 Servings

Friday, October 10, 2008

Easy Crockpot Chili

I got this recipe from my mom, I'm not quite sure where she got it. It's good and more importantly: EASY!!! Doesn't take very much time at all. I made it yesterday since it was so cold outside and it was yummy. It tastes even better the 2nd and 3rd days.

  • 1 lb hamburger
  • 1 onion
  • 1 green pepper
Drain then place in crockpot. Add:
  • 2 cans kidney beans
  • 2 cans diced tomatoes
  • 1 can tomato soup
  • 1 quart (4 cups) tomato juice
  • 1/8 tsp garlic powder
  • 1 Tbs chili powder
  • 1 tsp pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
Cook in the crockpot for 7-8 hours on low. Serve with rolls and cheese. Perfect for fall and winter.
It made my house smell so good yesterday.

By the way we need more recipe posts!!! Get out those recipe books and post your favorite fall recipes!!! No sense in keeping them all to yourself:)

Apple Cider Cupcakes with Cream Cheese Frosting

I found this recipe on the Good Things Utah website. I haven't tried them yet, but they sounded so yummy and fall-ish, I thought I'd post it. I plan on making them as soon as I can go down and get some delicious apple cider from the Big Red Barn in Santaquin.

Apple Cider Cupcakes with Cream Cheese Frosting

Recipe prepared by Kelsey Nixon, Kelsey's Kitchen

Yield: 20 - 24 cupcakes


  • 1 cup butter, room temperature (2 sticks)
  • 1 1/2 cups brown sugar
  • 2 egg
  • 2 teaspoons baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon salt
  • 2 1/2 cups flour
  • 2 cups apple cider (Cream Cheese Frosting, recipe below)

    Make the cupcakes:

    Heat an oven to 350° F.

    In the bowl of a standing mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy, about 3 minutes.

    Add the egg, baking powder, baking soda, and salt, and mix well to combine, about 1 minute.

    Add the flour in 3 batches and the cider in 2 batches, alternating between the two and starting and ending with the flour.

    Pour the batter into lined muffin pans; fill the cups about 3⁄4 full. Bake for 20-22 minutes; a toothpick should come out clean. Let the cupcakes cool completely before frosting.


  • 2 cups apple cider
  • 6 ounces cream cheese, cut into bits and softened
  • 1/2 cup sifted confectioners' sugar

    In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners' sugar, the reduced cider, and a pinch of salt until the icing is smooth.

    Spread each cupcake with some of the icing.

  • Tuesday, September 30, 2008

    "Chicken on Hangers"

    3-4 Chicken breasts, boneless/skinless
    1 lb. bacon slices, cut into thirds
    1 bottle Zesty Italian salad dressing (You can use Fat-Free too)

    Cut chicken breasts into 1" strips. Pour salad dressing into a gallon-sized ziploc bag and put chicken into bag. Seal and refrigerate overnight. (When you are ready to make your skewers, I would recommend bamboo - these are called "chicken on hangers" because my uncle made them for his family and didn't have bamboo skewers so he used coat hangers.) Weave a piece of chicken on the skewer and alternate with a 1/3 slice of bacon until skewer is filled. Grill or broil. These are a little bit of work, but worth it. The taste is great! (If you don't have time for skewers, just marinate the chicken breasts in the Zesty Italian and grill. I usually give them 2 days in the marinade if the breast is left whole) These skewers are great when served with the Easy Rice Pilaf.

    Super Easy Rice Pilaf

    1-1/2 cups uncooked white rice (not Minute Rice)
    1 can Campbell's Beef Consume soup
    1 can Campbell's French Onion soup
    1 stick of butter

    Mix rice and soups in a covered casserole dish. Put stick of butter on top, cover and bake at 350 degrees for 1-1/2 hours. A simple side dish that has wonderful flavor!

    Sunday, September 28, 2008

    Baked Chicken Stuffed with Pesto and Cheese

    I got this recipe off of Trisha Cannon's blog and it sounded so good I had to post it. If anyone tries it out this week let me know how it tastes. I'm going to try to do it too.

    6 boneless, skinless chicken breasts
    1 cup pesto
    1 cup packed finely grated mozerella cheese
    1/3 cup low fat sour cream (not fat free, use low fat)
    about 1 cup finely grated parmesan cheese
    1 cup chicken stock or canned chicken broth
    Preheat oven to 375 degrees. In a bowl, combine pesto, mozerella cheese and sour cream until well combined. In a flat bowl put the parmesan cheese. Spray 9x13 pan dish with nonstick spray. Pound chicken breasts to 1/4 inch thickness, or as thin as you can get it, the thinner the better.
    As each piece of chicken is flattened, spread 1/6 of pesto cheese mixture evenly over one side of the chicken. then roll up eack piece end to end, starting with the widest end, rolling as tightly as you can. Tuck in any loose ends, you can use toothpicks to help if you need to (it won't look perfect, no worries). Coat each piece of stuffed chicken into the parmesan cheese. Put chicken into casserole dish (arrange pieces in a row, with pieces almost touching the sides).
    Pour enough chicken stock to barely cover the bottom of the dish (less than 1/2 cup) and cover tightly with foil. Bake chicken for 30 minutes, then remove foil. Increase oven temperature to 425 degrees and bake for 15-20 more minutes, until the top of chicken is slightly browned. Don't overcook.
    When you take the chicken out you will have a yummy looking combo of stock, pesto and cheese in the bottom of the dish. You can serve the chicken just like it is, or you can make this creamier sauce.
    Pour liquid from pan into a saucepan and add the rest of the chicken stock that you didn't use. Bring to simmer for 10 minutes or so, until sauce is slightly reduced and cheese is melted. Mix flour (I only used about 2 tsp) with a small amt of cold water, then wisk it into the sauce until sauce thickens.
    We just poured the sauce over the chicken, but I think next time I might cook up a little wheat pasta to serve the sauce over with the chicken!

    Wednesday, September 24, 2008

    ravioli with peas and shallots....

    This recipe comes from my October issue of RealSimple. It's a good one, though my hubby wanted it to have more sauce. I may add some cream next time I make it.

    1 1/2 lbs. cheese ravioli (either fresh or frozen)
    2 Tbs. butter
    2 shallots, thinly sliced
    1 bag fresh or frozen peas (about 10 oz.)
    1 tsp. grated lemon zest
    1/2 tsp. kosher salt
    1/4 tsp. black pepper

    Cook ravioli according to package. Reserve 1/2 cup of the cooking water before draining, for later use.

    Heat butter in a large skillet over medium heat. Add the shallots and cook, stirring occasionally, until soft. About 2-3 minutes. Add the peas, lemon zest, salt , pepper, and reserved pasta water. Cook partially covered, until the peas are heated through. About 3-4 minutes.

    Divide the ravioli among bowels and top with pea mixture.

    Side*** this recipe took a total of 15 minutes. Can't beat that!

    Monday, September 22, 2008

    chicken pitas....

    I'm back with a meal idea for leftover marinaded chicken....
    4-5 chicken breasts, cooked and cubed
    1 avocado (i use more like 2-3)
    6 slices of bacon, cooked and crumbled
    1/2 c. ranch dressing (homemade makes the difference!)
    1/2 c. sour cream
    1/2 c. mayonnaise
    1 c. mozzarella cheese
    pita bread

    Mix ranch dressing, sour cream, and mayonnaise together. Add chicken mashed or cubed avocado, mozzarella, and bacon. Microwave until warm. Serve in pita bread.

    Peachy Chicken

    3 chicken breasts, halved (we cut ours into smaller pieces)
    1/2 c. flour
    salt and pepper to taste
    2 TBS. butter
    2 TBS. cooking oil
    1 1/2 c. orange juice
    2 TBS. vinegar
    2 TBS. brown sugar
    1 tsp. basil
    1/2 tsp. nutmeg
    16 oz. can peach halves, drained (we really like the peaches so we use the 29 oz. can)

    In a plastic Ziploc bag add flour, salt, and pepper. Place chicken in bag and shake until coated. In a pan, heat butter and oil. Brown chicken on all sides. Place browned chicken in a greased casserole dish. In a medium bowl, combine orange juice, vinegar, sugar, basil, and nutmeg. Pour over chicken. Cover with foil and bake @ 375 degrees for 1 hour 15 minutes or until tender. Baste often. Then place peach halves between chicken pieces, baste well, and bake uncovered for 15 minutes longer.
    I like to serve with brown or wild rice, but white works, too.

    Sunday, September 21, 2008

    yummy chicken marinade....

    2 c. 7-up (substitute any soda)
    1 c. oil
    1/2 c. soy sauce
    1 Tsp. garlic salt
    1 Tsp. horseradish

    Mix together and add chicken or veggies or both! Marinade overnight. I usually grill up extras and use the marinaded meat in different meals! Soooo scrumptious!

    Broccoli Chicken Casserole with Ritz Crackers

    • 2 1/2 c cooked and cubed chicken
    • Cooked rice (I just do the 1 c of rice and 2 c of water. I think that makes four servings)
    • 1 bag of frozen broccoli
    • 1 c sour cream
    • 1 can cream of mushroom soup
    • 1/4 c milk
    • 1 pkg ritz crackers
    • Cheese

    In a bowl combine sour cream, cream of mushroom soup, and milk.

    Pour cooked rice into the bottom of 9X13 pan (I usually spray with cooking spray first). Layer cooked chicken on top of rice, then layer frozen broccoli on top of chicken (Mark likes tons of broccoli so he likes the whole bag. You don't have to use it all if you don't wan to). Pour sour cream and soup mixture over broccoli. Then I sprinkle lots of cheese over that. Crush the ritz crackers (I keep them in their little brown package while I crush them), then spread over top of cheese. Cover with tin foil and bake at 350 degrees for about 50-60 minutes. This is one of Mark's favorite, and my kids will eat it too. Good way to get them to eat broccoli.

    Cauliflower-Cheese Soup


    1/3 cup water or chicken stock
    1 cup cauliflower, chopped
    1 cup cubed potatoes
    1/2 c finely chopped celery
    1/2 cup diced carrots
    1/4 cup chopped onions
    Salt and pepper to taste
    4 ounces shredded cheddar cheese
    Add fresh garlic

    In a large saucepan, combine all ingredients but cheese. Cook until tender. Put in blender or food processor and puree. Pour back into pan, add cheese and stir until melted. Serve warm. Delicious!

    Butter Frosting

    I got this recipe out of the Better Homes and Garden cookbook. It works great on my chocolate zucchini cake.

    3/4 c butter
    9 cups sifted powdered sugar
    1/4 c milk
    2 tsp vanilla
    food coloring (optional)

    In a large mixing bowl beat butter till smooth. Gradually add 2 cups of the powdered sugar, beating well. Slowly beat in 1/4 c milk and the vanilla.

    Gradually beat in the remaining powdered sugar. Beat in enough additional milk to reach spreading consistency. If desired, tint with food coloring. For chocolate butter frosting prepare as above, except beat in 1/2 c unsweetened cocoa powder into butter and reduce powdered sugar to a total of 8 1/2 cups.
    Works on any cake. Way better than any frosting you can buy at the store.

    Mary Jo's Chocolate Chip Oatmeal Cookies

    This is the recipe that everyone always wants so I'll just post it. Mary Jo is Mark's aunt and she is the best at making cookies. I love this recipe. Makes a ton so I usually half it and it still makes a lot.

    • 1 lb. butter
    • 2 c brown sugar
    • 2 c white sugar
    • 4 eggs
    • 2 tsp vanilla
    • 2 tsp baking powder
    • 2 tsp baking soda
    • 4 1/2 c flour
    • 5 c oatmeal
    • 2 c chocolate chips
    • 3 c nuts (optional)
    Cream butter and sugar. Add eggs, vanilla, baking powder, and soda. Mix well. Add flour and oatmeal.
    Bake at 400 degrees 6-9 minutes. It turns out the best not to let them get too overdone. I pull them out before they even start turning golden, and they are so moist and chewy! YUM! I also have a habit of putting in more chocolate chips than just 2 cups.

    Chicken Curry

    Best recipe for someone with a cold. SO EASY.

    • 1 or 2 medium chicken breasts
    • 1 tbsp olive oil
    • 1 large onion
    • 2 cans stewed tomatoes
    • 1/2 tsp pepper
    • 1/8 tsp ginger
    • 1/4 tsp curry powder
    • 1/8 tsp ground cloves
    • 1/4 tsp turmeric
    • 1/4 tsp paprika
    • 1 2" cinnamon stick
    • 1/4 tsp. coriander
    • Salt (about 2 tsp) and vinegar (about 1 tsp)to taste
    I start out by putting olive oil in the bottom of a pot, then add onions and spices, and saute. Then I add chicken (I have even just pulled chicken straight out of the freezer) and stewed tomatoes, and dump in enough water to cover the chicken. Get boiling, turn down heat, simmer for an hour. Serve over rice.

    Carrot Chowder

    This is a recipe created by Melanie Zimmerman. I think we have all made it before, but I thought I'd post it anyway because it is always a favorite this time of year. Great Halloween dish!
    • 1 lb hamburger
    • 1/2 green pepper
    • 1/2 onion
    • 2 cans cream of celery soup
    • 1/2 c celery chopped
    • 1/2 tsp salt
    • 1 tsp sugar
    • 4 c tomato juice
    • 1/2 tsp garlic salt
    • 1/8 tsp butter
    • 1 1/2 c water
    • 1/2 tsp pepper
    • 2 1/2 c coarsely grated carrots
    Brown hamburger, green pepper, celery, and onion. Drain. Add salt, sugar, tomato juice, garlic salt, butter, water, pepper, both cans cream of celery soup, and grated carrots. Simmer till done (usually about 20-30 minutes). Serve with rolls or great in a bread bowl. I don't have a picture, but next time I make it I'll be sure to take one to post.

    german pancake goodness...

    May I preface, none of the recipes I post are my own. I gather them from wherever I can!

    1/3 cup butter
    1 cup milk
    1 cup flour
    1/2 tsp. salt
    5 eggs
    Place butter in 9x13 pan. Put in hot oven until butter melts. Mix milk, flour, salt, and eggs then pour over melted butter. (i use my blender or beaters to mix the ingredients) Bake at 450' for 15-20 minutes. Serve with syrup, fruit, powdered sugar, etc...

    1 cup butter
    1 cup sugar
    1 cup buttermilk
    1 tsp. baking soda
    1 tsp. vanilla

    Bring butter, sugar, and buttermilk to a slow boil while stirring constantly. After it comes to a boil add baking soda. Be careful not to let it spill over your pan, as the soda makes it bubble and rise. When cooled a bit, add vanilla. DELICIOUS!!

    Saturday, September 20, 2008

    Zucchini Pizza Pictures

    Guys, I really loved this dinner. I've already posted this recipe but I hadn't tried it yet. We did improvise and put the toppings we like on it. I browned my hamburger with onions and mushrooms. Then we layered store bottled pizza sauce, meat combo, cheese - at least twice. We also put pepporoni slices on. Also, we used an especially large zucchini and so it took a lot longer to cook in the oven. I would suggest to plan on 1 1/2 hours in the oven if it is really large. Soooooo yummy.

    Tuesday, September 16, 2008

    Kahlua Pig

    1 6 lb. pork butt roast
    1 1/2 TBS Hawaiian Sea Salt
    1 TBS liquid smoke flavoring
    1 C. apple cider

    Pierce pork all over with a carving fork. Rub salt over meat. Put meat in crockpot. Combine liquid smoke and apple cider and pore over meat. Cover and cook on low until done. Remove form pot and shred. Add drippings as needed to moisten.
    This is a good sandwich meat.

    Monday, September 15, 2008

    Cabbage Rolls

    • Meat: Bake @ 350 for 3 1/2 hours
    • 2 1/2 lbs hamburger
    • 1/2 c. tomato
    • 1 tbs. salt
    • 1/2 tsp. pepper
    • 1/3 c. crushed soda crackers
    • 1 tsp. lemon juice
    • 1/2 c. minute rice
    • 1 onion chopped
    • 1 1/2 tsp. garlic powder
    • 2 Quart tom. juice
    • 1 1/2 c ketchup
    • 2 tbs. salt
    • 1 1/2 tsp. pepper
    • 1 c. sugar
    • 8 oz tom. sauce
    One head of cabbage

    Directions: boil the cabbage and take apart so you can wrap the meat mixture in them. Mix everything that is in the meat section and then roll it into an oval shape, then wrap one piece of cabbage around the meat. Place the cabbage roll into a casserole dish. Mix the sauce mixture together and then pour over cabbage rolls. Cover and then put in the oven!

    Freeze or Refrigerate the remaining sauce after your done eating. When you want Spaghetti then do the following:
    Add a couple of the big cooked sausages and cut them up. Put the sausage in the sauce and let it boil. Makes really good spaghetti sauce.

    This recipe is from Julie Hamilton. Great for parties!

    Chocolate Zucchini Cake

    • 1 C butter
    • 2 1/2 C sugar
    Add to creamed butter & sugar:
    • 4 eggs one at a time
    • 2 tsp Vanilla
    • 3 C. flour
    • 2 tsp baking powder
    • 3/4 tsp salt
    • 1/2 C cocoa
    • 1 tsp baking soda
    • 1 C buttermilk (in place of buttermilk: 1 tsp lemon juice & 1 C milk)
    • 3 C zucchini grated

    Mix all together and place in a greased & floured 9X13 pan - Bake for 30-40 minutes @ 350 degrees (It took longer than that in my oven so just do the toothpick thing to make sure it's done) It won't disappoint. I usually make a chocolate butter frosting to put on top.

    Apricot Jam

    • 2 quarts (8 cups) crushed fruit (we crush in our blender)
    • 2 quarts sugar
    • 2 T. lemon juice (If I don't have this I don't worry about it).
    • 1 large package (6 oz) orange jello

    Wash fruit, remove pits, crush or blend, put in pan and heat till almost a boil. Add sugar and lemon juice and bring to a boil. Boil for five minutes. Add orange jello, stir well. Pour hot jam into bottles that have been sterilized, wipe top of jars clean. Put sterilized lids on jars tightly, wait for jars to seal.

    Zucchini Bread

    • 3 eggs
    • 1 cup oil (I use 1/2 oil & 1/2 applesauce on this one)
    • 2 cups sugar
    • 3 tsp. vanilla
    • 1 cup nuts
    • 1 tsp. salt
    • 3 cups flour
    • 3 tsp. cinnamon
    • 1/2 tsp. baking powder
    • 1/2 tsp. cloves
    • 2 cups grated zucchini (though I put closer to three)
    • 1 tsp. baking soda
    • walnuts (however many you like)
    • Chocolate Chips (optional)

    Beat eggs till foamy, add oil, sugar, & vanilla. Sift dry ingredients, stir, then add nuts & zucchini. I also like to add some chocolate chips, however many I think it needs. Stir, then pour into 2 greased and floured loaf pans. Bake @ 350 for 1 hour, (stick a toothpick in to make sure its done)

    Sunday, September 14, 2008

    Cream Cheese Chicken

    In saucepan combine two cans of cream of chicken soup, 1 12 oz pkg. cream cheese, and 1 cube butter. Heat on low till melted. Add one package of Italian seasoning salad dressing. Add 4-8 chicken breast (more if you need too - this can make a lot) Good to make on those days you want to freeze a meal or give a meal to a sick neighbor. Bake 275-300 degrees for 3 hours - if you want to make it before church cook it on 275 or put it in your crock pot for several hours until the chicken is cooked through.
    The package of Italion salad dressing is the key ingrediant in this recipe. Don't leave it out or you will be disappointed. Serve over rice.

    Sour Cream Chicken in Crock Pot

    • 2 cans cream of mushroom soup
    • 1 big carton of sour cream
    • 1 can mushrooms (juice too)
    • 2 heamping tsp. flour
    • salt and pepper

    Mix the above ingredants and pour over how many ever chicken breasts you want to make. (I know my grammer is terrible - but, that's exactly how I would say it). Cook in the crock pot until the chicken is cooked through. Serve over Rice. A Taylor Family favorite when served with warm rolls.

    Sante Fe Chicken

    • 1 can black beans
    • 1 can corn
    • 1/2 cup salsa
    • Stir the above three ingrediants in up in your crock pot.
    • Add 4 boneless chicken breasts and 1/2 cup more salsa
    • Cook on low for 3 hours and then add 1 block of cream cheese.
    • Cook for one more hour
    • Serve over rice with flour tortilla's.

    As you can see I love south west cooking. I have made this recipe several times and just love it. Definately one of my fav's. Plus, it's in the crock pot which really helps on a busy day.

    Zucchini Pizza

    • 1 lb hamburger
    • 1 medium zucchini
    • 1 c shredded cheese
    • 1 can olives
    • 11/2 C spaghetti sauce

    Cut Zucchini lengthwise. Scoop out seeds. Brown hamburger. Cover with spaghetti sauce. Put hamburger mixture in zucchini - top with cheese and olives. Cover with tin foil and bake for one hour.

    I have to admit that I have not tried this recipe - but after looking it over I think it would be good and I am going to try it next week for dinner. I think you could add ground sausage, pepporoni or any other traditional pizza toppings (mushrooms, onions, etc).

    Easy Lasagna

    1 egg, beaten
    1/4 cup grated Parmesan Cheese
    1 1/2 tsp. Italian Seasoning
    1 container (16 ounces) cottage cheese
    2 cups grated mozzarella cheese, divided
    1 pound ground beef
    1 medium onion
    1/2 cup water
    2 cans (26 ounces each) chunky spaghetti sauce
    1 box (12 ounces) oven-ready lasagna noodles, uncooked

    Preheat oven to 350 degrees.
    In a bowl, combine egg, Parmesan, Italian seasoning, cottage cheese, and 1 cup mozzarella cheese. Set aside.

    In a large frying pan, brown beef and onion together until beef is done. Drain any excess grease. Add water and all but 1 cup of spaghetti sauce to beef. Spread reserved spaghetti sauce into bottom of a greased 9X13 pan. Layer 5 to 6 lasagna noodles over sauce, overlapping or breaking to fit, if necessary. Spread half the cheese mixture over noodles. Spoon 1/3 of the beef mixture over cheese layer. Repeat layers once. Add one more layer of 5 to 6 noodles and spoon remaining 1/3 of beef over top. Cover and bake 50 minutes. Sprinkle remaining mozzarella cheese over top. Let stand 5 minutes before serving. Makes 8 servings.
    This is a family favorite. It is out of the great recipe book 101 Things to do with a Casserole. I would highly recommend that book to anyone.


    Healthy Pancakes

    1 C. Whole Wheat Flour
    1/2 tsp. Salt
    2 tsp. Baking Powder
    1 scoop vanilla weigh protein powder
    1 cup milk (or more depending on how thin you like them)
    3 eggs
    1/3 C Olive Oil (so you don't have to put butter on top)
    *1 tbsp. Ground Flax Seeds (or however much you want)

    I think the rest is self explanatory, make them like normal pancakes. Top with sugar free syrup.


    Chicken Enchilada Casserole

    • 1 can cream of chicken soup
    • 1/2 can milk (soup can)
    • 1 small ctn. sour cream
    • 2 pcs. chicken, cooked and cup up
    • 1 env. chili powder or taco seasoning
    • 1 can enchilada sauce
    • cheddar cheese
    • 4 tortilla shells

    Mix up first 5 ingredients in a bowl. Flaor to taste with the seasonings. Add in a little bit of the enchilada sauce. In 9'13 pan, put a layer of ripped up tortilla shells, You will be layering this like lasagna. Put a layer of the filling. Repeat until filling is gone. Pour rest of enchilada sauce over the top and sprinkle cheese on top. Cook at 375 until cheese melts and sauce is boiling (about 1/2 hour) This reipe is pretty forgiving, feel free to use more tortilla shells or chicken.

    Potato Soup

    • 8 or more medium potatoes
    • 1 onion
    • 2 sliced carrots
    • 2 ribs celery
    • 2 TBS dry parsley
    • 2 Chicken bullion cubes
    • 1 TBS salt
    • 5 Cups Water

    Boil the above ingredients and ten simmer for 30 to 45 minutes. . .

    • 1 can evaporative Milk
    • 1/3 cup butter
    • shredded cheese

    Then add the evaporated milk and butter. Sprinkle each bowl with cheese.

    You can also add 1 can of corn if desired. It is also could with chopped ham if you must have meat for dinner.

    Chicken Tortilla Soup

    • 2 can's beef broth
    • 2 can's chicken broth
    • 1 small can chopped green chiles
    • 4 big cans of white chicken
    • 1/2 tsp salt
    • 1/4 tsp pepper
    • 2 tsp chili powder
    • 3 tsp ground cumin
    • 4 TBS worchester's sauce
    • 3 14oz cans mexican stewed tomatoes
    • 1 can white beans
    • 1 can black beans
    • 1 can corn
    • 1 onion
    • 1/2 clove garlic
    • 3 cups water if desired

    Saute' onion in Tsp of oil. Add everthing esle. Simmer 1 hour garnish with cilantro leaves. Serve with Chips, cheese, sour cream and Avocado.

    This makes enough to feed two families of five. Maybe it makes more. It's great to make on the day's your taking dinner into someone else. Or freeze at least 1/2 maybe more for another day.

    Saturday, September 13, 2008

    Zucchini Relish

    10 cups ground or grated zucchini
    4 cups ground onion
    5 Tbls. salt
    Mix together and let stand overnight. Next morning, drain and rinse in cold water in a big colander

    Put zucchini/onion into a large cooking kettle. Add these spices and cook for 30 minutes

    1tsp. cayenne pepper
    2 1/4 cups vinegar
    5 cups sugar
    1 1/4 tsp pepper
    1tsp nutmeg
    1 tsp tumeric
    1 tsp dry mustard
    1 tsp celery seed
    2 red peppers diced
    2 green peppers diced

    The last 5 minutes, add 2 Tbls. cornstarch to a 1/4 cup of water to dilute
    Add this to zucchini and spices to thicken slightly. Pour mixture into pint jars. Process in a hot water bath for 10 mins.
    Makes 15-17 pints

    Friday, September 12, 2008

    Chicken Parmigiana

    We don't really have a recipe to follow, more like directions, but we like this, and our kids like it so its a hit for us.

    We use just 1 chicken breast to feed our family but for those of you with bigger families you might want 2 or 3. Once you pound it though you might be surprised on how little chicken you really need.

    Put boneless, skinless chicken breast in large zip lock bag. Take a hammer and lightly pound to flatten it out (get it as thin as you can), then sprinkle some flour into the bag with the chicken and try to spread it around.

    In a square bowl or pan dump some bread crumbs along with some Parmesan cheese (freshly grated), some Italian seasoning and mix together, we don't have a measurement, just eyeball it for however much chicken you have. Add an egg (or two depending on how much chicken) to another bowl or pan. Take chicken and dip well into the egg then dip into the bread crumbs and Parmesan mix till completely covered on both sides.

    Then place chicken in a greased baking dish and bake at 350 degrees for 15 minutes, then flip over for 15 minutes. After it has been baked we like to broil it to get it a little crispy on the edges.

    While the chicken is baking cook up some thin spaghetti noodles and spaghetti sauce and place over chicken, then sprinkle on a hefty amount of mozzarella cheese. Its pretty good, and pretty easy. Hopefully this makes sense.