Jenny's Punch

For lack of a better name, I'll call this "Jenny's Punch" since I snagged the recipe from my Sis-in-Law, Jenny.(Thanks!) This is a nice punch that I like to serve when we have the gang over. It is also a crowd pleaser at showers. You can dress it up in a pretty punch bowl and float ice, flowers, all that jazz in it.

Jenny's Punch

1 small can orange juice

1 small can lemonade

1 cup sugar

1 tsp vanilla

1/2 tsp almond extract

5 cans water

5 cans Sprite

Thaw the orange juice and lemonade until slushy. In a large bowl, mix the OJ and lemonade, sugar, vanilla and almond. Stir in 5 cans (the OJ can) water. Stir in 5 cans Sprite.
{I like to serve over ice so that the ice in the bowl doesn't melt and water down the flavor.}

Manti Chicken

Okay Sanpeters, before I'd ever had BBQ turkey, I had Manti Chicken. I'm hooked on both! You can use this on turkey or chicken (boneless, skinless). I like to cut into large chunks. Marinate overnight or for a few hours and then grill until cooked through. The horseradish adds a little extra zip, but still yummy if you choose to omit it.

Manti Chicken or Turkey

1 cup 7Up or Sprite

1 cup soy sauce (I like the lower sodium kind)

1 cup vegetable oil

1 tsp horseradish

1 tsp garlic salt



Pumpkin Cranberry Bread

Just pulled this out of a magazine. I have yet to try it, but as soon as I get some mini-loaf pans I'll be baking away. I love fall- especially the flavors! This would be a great neighbor, teacher, friend (crazy lady with recipe blog) treat. If you try it before I do, let me know how it turns out!

Pumpkin Cranberry Bread

3 cups flour

1 Tb plus 2 tsp pumpkin pie spice

2 tsp baking soda

1 1/2 tsp salt

3 cups sugar

1 can (15 oz.) pure Pumpkin

4 large eggs

1 cup vegetable oil

1/2 cup orange juice or water

1 cup sweetened dried, fresh or frozen cranberries

Preheat the oven to 350. Grease and flour two 9 by 5 loaf pans (for other sizes see bottom of directions). Combine flour, pumpkin pie spice, baking soda and salt. Combine sugar, pumpkin, eggs and oil; beat until just blended. Add pumpkin mixture to flour mixture; stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 60 to 65 minutes or until tooth pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to racks to cool completely. Makes 2 loaves.

** For three 8 by 4 inch pans: Prepare as above, bake for 55-60 minutes. For five or six 5 by3 inch mini-loaf pans: Prepare as above and bake for 50 to 55 minutes.

{Just a thought... I think I'll also try to cut the cranberries down to 1/2 cup and add 1/2 cup semi-sweet chocolate chips. Everything is better with chocolate!}

Cajun Chicken Pasta

My cute Sister passed this recipe along to me- definitely a keeper. This for about 2 large servings, but can easily be doubled. If you like a little more spice you can add more Cajun seasoning or even some red pepper flakes. I also make this with the veggies steamed and then add them into just my portion since my family is picky. The sauce is so yummy you'll want to lick your plate clean!

Cajun Chicken Pasta

4 oz. linguine pasta

2 skinless, boneless chicken breasts, sliced

2 tsp Cajun seasoning

2 Tb butter

1 green pepper, sliced

6 mushrooms, sliced

1 green onion, chopped

1 cup heavy cream

1/4 tsp lemon pepper

1/4 tsp salt

1/4 tsp basil

1/8 tsp garlic powder (I double this)

1/8 tsp ground black pepper

1/4 grated Parmesan cheese

Cook pasta to directions. Drain and set aside. Place chicken and Cajun seasoning in a Ziploc bag and shake to coat. In a large skillet over medium heat, brown the chicken in butter until cooked through (7-10 min.) Add veggies and saute for 2-3 minutes or until crisp-tender. Reduce heat. Add cream, basil, lemon pepper, garlic powder and pepper. Heat through. Add the cooked linguine. Toss and heat through. Sprinkle with cheese. 

{Mmmm. Maybe dice up a fresh tomato and sprinkle on top. I also think this would be really good with shrimp instead of the chicken.}

Pizza Crust

Homemade pizza is a special treat at our house. This crust recipe came from my Mother in Law and is one that I share often. Our kids like to help with the toppings, but they aren't too hip on actually eating the pizza (they are weird, I know!). I still need to find a couple of good sauces and figure out the best temperature to bake this at- if you have one pass it my way. This recipe makes 2 pizzas.

Pizza Crust

1 pkg yeast

1/2 cup warm water

sprinkle with 1/2 tsp sugar

Stir in, dissolve and let bubble 10 minutes

6 cups flour

1/4 cup sugar

1 tsp salt

1 3/4 cup warm water

1/2 cup vegetable oil

Add all ingredients and let rise for about 30 minutes. Roll out on floured surface. Put on a greased pizza pan (I like the Pam spray with flour). Top with sauce, meat (pepperoni, Canadian bacon, ham, cooked chicken, sausage), veggies (onions, green peppers, mushrooms, olives, pineapple, green onions, tomatoes) and cheese (mozzarella and Parmesan). Bake at 400 for 20 minutes or until crust is cooked through and toppings are hot and bubbly.

**I experimented with this the other night. I rolled the dough a little thinner (Thanks Brandi!) and then I brushed the edges with butter and sprinkled with garlic salt. Baked at 400 degrees for 5 minutes. Removed from oven and topped; placed back in oven and baked for about 18 to 20 minutes. Turned out great!

Chicken Alfredo Manicotti

I found this recipe at allrecipes.com, one of my favorite places to find yummy things. It turned out great and is definitely a keeper! I served it with steamed green beans, garlic bread and a green salad (with tomatoes out of my garden!).

Chicken Alfredo Manicotti

3 boneless, skinless chicken breasts, cut into bite sized chunks

1/2 C. white vinegar

1/2 C. olive oil

1 clove garlic, crushed

Marinate chicken in Ziploc bag for at least 30 minutes.

Drain. Saute in olive oil until no longer pink. Drain and set aside.

1 box manicotti noodles (I used the large shells. Easier to stuff.)

Cook to package directions then set aside.

6 Tb butter

2 C. heavy cream

1/4 tsp nutmeg

1 tsp pepper

1 1/2 C. grated Parmesan cheese

1 tsp salt

Melt butter. Add cream, nutmeg, pepper and salt. Stir until thickens. Reduce heat and stir in cheese. Stir until melted. (My sauce was thick, so I stirred in some milk.) Smooth 1/2 of sauce into bottom of 9 by 13 pan.

1 pint ricotta cheese (I may try cottage cheese next time.)

1 egg

1 Tb fresh oregano (I used 1/2 Tb dried oregano.)

1 Tb fresh majoram (I didn't have any- so I left it out.)

1 Tb fresh basil

1 C. shredded mozzarella

Mix ricotta, egg, herbs. Stir in cooked chicken. Stuff into shells. Place shells on sauce. Pour other 1/2 of sauce over the top and top with mozzarella cheese. Cover. Bake at 350 for 45 minutes or hot and bubbly. Let stand 5 -10 minutes before serving. Enjoy!

Easy Chicken Enchiladas

When I am pregnant I crave hot & spicy food- anything Mexican and with cheese. This is a delicious and easy recipe for a quick dinner. This is also good with green Chile sauce instead of the salsa. Plus, you can dump as much salsa/hot sauce on as you like- more for me please! Enjoy!

Easy Chicken Enchiladas

2 cups cubed cooked chicken

1 pkg (8 oz.) cream cheese, softened

8 flour tortillas (8 in.)

1 cup plain yogurt or sour cream

1 cup salsa

2 cups shredded cheddar cheese

1 can sliced olives

Shredded lettuce and chopped tomatoes, garnish as you like

In a small bowl, combine chicken and cream cheese. Spoon about 1/4 cup chicken mixture into each tortilla; roll up tightly. Place seam side down in 9 by 13 pan.

In a small bowl, combine yogurt and salsa; spread over tortillas. Bake, uncovered, at 350 degrees for 20 min. Sprinkle with cheese and olives. Bake 10-15 min. longer or until cheese is melted. Serve with lettuce and tomatoes.

Zesty Shrimp Pasta Salad

Mmmm. This salad makes me think of Bridal/Baby Showers and Potluck picnics. I can't wait for summer time to get here so that we can enjoy this outside! It's also yummy with fresh/frozen peas. Enjoy!

Zesty Shrimp Pasta Salad

6 oz. small sea shell pasta

Cook and drain to directions, rinse with cold water.

3/4 cup mayo

2 Tb Dijon mustard

1 Tb lemon juice

1/2 tsp dill weed

1/4 tsp salt

1 cup cucumber slices, quartered (I like to peel this)

1 cup carrot strips, julienne

12 oz. pkg frozen pre-cooked shrimp, thawed, drained and shelled

Combine mayo, mustard, lemon juice, dill and salt. Mix well. Add veggies, shrimp and pasta. Stir to coat. Cover and chill 4 hours or overnight.

Cheese Enchiladas with Veggie Chili

This is one of my favorite recipes that my Mom makes. (She's a very good cook :D) It is a complete meal, but is great served with some fresh fruit and a side of Spanish rice, and yummy anytime. Enjoy!

Cheese Enchiladas with Veggie Chili

1 cup chopped onion

2 cloves garlic, chopped

3 Tb vegetable oil

1 can (14 oz.) crushed tomatoes

3/4 tsp ground cumin

1/4 tsp salt

1/4 tsp pepper

1/8 tsp red pepper flakes

1 can (19 oz.) kidney beans

1 can (12 oz.) corn

1 can (4 oz.) chopped green chilies

1 container (8 oz.) ricotta/cottage cheese

2 cups shredded Colby jack cheese

1 pkg. 5 inch corn tortillas

Saute onion and garlic in oil until soft. Add tomatoes. Stir in cumin, salt, pepper, and red pepper flakes (add more or less for heat). Bring to a boil. Add beans, corn and half of the chilies. Return to boiling; lower heat and simmer 15 minutes. Spoon chili into 9 by 13 pan. Combine ricotta cheese and 1 1/2 c. shredded cheese and remaining chilies. Spoon 2 Tb of this onto tortilla. Roll up and place on chili. Sprinkle remaining cheese over enchiladas. Bake at 375 degrees for 30 minutes or until hot and bubbly.

Ranch Potatoes

This is a yummy side dish. It makes me want to have a summertime BBQ with lots of friends and family. I really like to serve it with anything cooked on the BBQ- chicken breasts, pork chops. Jed isn't a real fan of Ranch, so I don't make these as often as I'd like, so what I do is make 1/2 the recipe without the Ranch Dressing for him. (He's picky, if you didn't already know :D) You can also use this recipe for twice-baked potatoes- just bake the potatoes, scoop out the insides when cool, mix all the ingredients with the insides and then scoop back into the skin. Cover with foil and bake 30 minutes or until cheese is melted and potatoes are heated through. Enjoy!

Ranch Potatoes

6 to 8 medium red potatoes (2- 2 1/2 lbs)

1/2 cup sour cream

1/2 cup Ranch salad dressing

1/4 cup crumbled cooked bacon

(We like more bacon, so I use about 1/2 of a package)

2 TB minced fresh parsley

1 cup shredded cheddar cheese

Topping:

1/2 cup shredded cheddar cheese

2 cups crushed corn flakes

1/4 cup melted butter

Cook potatoes (boil or bake) until tender. Quarter (leave skins on if desired) and set aside. Combine sour cream, salad dressing, bacon parsley and cheese. I also like to add salt, pepper, and garlic powder. Place potatoes in a greased 9 by 13 pan. Pour sour cream mixture over potatoes and gently toss. Combine topping ingreds and sprinkle over potatoes. Bake at 350 degrees for 40 to 45 minutes until hot and bubbly.

Applesauce Oatmeal Muffins

Today has been a chilly, lazy day. The kids and I just decided to hang out and enjoy our pjs. Braxton wanted to bake something and I thought about these warm cinnamony (sure it's a word) muffins. Braxton is really picky, but even he likes these. My Mom has been making these for as long as I can remember for Christmas morning or for breakfast for dinner. Yummy with a quiche and fruit. Enjoy!

Applesauce Oatmeal Muffins

1 1/2 C oatmeal

1 1/4 C flour

3/4 tsp cinnamon

1 tsp baking powder

3/4 tsp baking soda

1 C unsweetened applesauce

1/2 C milk (use skim for lower fat)

1/2 C packed brown sugar

2 Tb oil

1 egg white

Cinnamon Crumble Topping:

1/2 C oatmeal

2 Tb brown sugar

1/4 tsp cinnamon

2 Tb melted butter

Heat oven to 400 degrees. Line muffin tins with liners. Combine oats, flour cinnamon, baking powder and soda. Add applesauce, milk, brown sugar, oil and egg. Mix until dry ingredients are moistened. Fill muffin cups 3/4 of the way full. Combine topping ingredients; sprinkle over batter. (I doubled this, you can half it for the regular recipe.) Bake 20- 22 minutes or until deep golden brown. Serve warm- very yummy with honey butter.

Beef Tips

This is one of my families favorite dinners. You need to let this simmer for about 2 hours, so prepare early. I like it best served over wide egg noodles, but it is also good on white rice or mashed potatoes. You can also add about 1/2 to 1 cup of sour cream to make a yummy stroganoff. Enjoy!

Beef Tips

1 to 2 lbs. round steak, cut into bite size pieces

2 Tb oil

2 tsp (more or less to your liking) minced garlic

2 pkgs brown gravy mix

1 pkg mushroom gravy mix

2 1/2 C water

1 lb sliced mushroom, optional

Brown meat in oil with garlic. Add water to meat. Stir in gravy packets. Simmer for 2 hours or until meat is tender. Stir in mushrooms during last 1/2 hour.

Colorful Chicken Salad

After all of the heavy comfort (but very yummy) food I've had this week I am in the mood for something a little bit lighter. This is such a refreshing change and it makes me think of Baby/Bridal Showers, summertime, and sunny weather. This recipe makes 4 servings and is delicious on a croissant. Enjoy!

Colorful Chicken Salad

1/4 C. diced celery

1/4 C. golden raisins

1/4 C. dried cranberries

1/4 C. sliced almonds (or cashews)

3/4 C. mayo/salad dressing/yogurt

2 Tb chopped red onion

salt and pepper to taste

2 C. cubed, cooked chicken

4 croissants

Combine and mix well. You can also add a little bit of Ranch salad dressing for a bit of extra flavor or a small squirt of lemon juice for some zip. I also like some shredded swiss or colby jack cheese stirred into the mixture, about 1/2 cup. Serve about 1/2 C. on each roll.

The BEST Oatmeal Cookie Bars

These are the yummiest cookie bars and they disappear from the pan as soon as they are cool enough to grab. They are also very easy to bake (neighbor treats, anyone?) and the dough is so delicious to just gobble right out of the bowl. Be sure not to over bake or else they get a little too crunchy. Enjoy!

The BEST Oatmeal Cookie Bars

3/4 c. butter

1/2 c. shortening

1/2 c. sugar

3/4 c. brown sugar

1 egg

1 tsp vanilla

1 1/2 c. flour

1 tsp baking soda

1tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

3 c. oatmeal

1 c. semi-sweet chocolate chips

or variations: 1 c. raisins, chopped nuts or butterscotch chips

Heat oven to 350. Cream together butter, shortening, and sugars until smooth. Add in egg and vanilla. Combine flour, soda, salt and spices. Gradually add to creamed mixture. Stir in oats and chocolate chips. Press into a lightly buttered 9 by 13 pan. Bake for about 25 minutes or until almost all set up, center may still wiggle a little. Cool and watch disappear!

"Easy" Chili Verde

This is so yummy on a chilly night, and even better because it was easy to make (I call it "easy" because it doesn't take all day like my Mom's chili verde, that I love). I served it with Spanish rice, refried beans, grated cheddar cheese and warm flour tortillas. Enjoy!

"Easy" Chili Verde

6 boneless pork chops or pork tenderloin, cut into bite sized chunks

Season with: garlic powder, pepper, cumin and a tad of salt

Brown meat and seasonings together.

Add on 28 oz. can of green chili enchilada sauce.

Simmer for one hour or until the meat is tender.

Whisk together about 1/2 cup water with 3 Tb. flour and then stir into sauce to thicken.

Teriyaki Steak and Rice

The other night I was working on a recipe box and I decided to look around at labels in the pantry and came across this recipe on the Minute Rice box. I think that it would be better with a little bit more Teriyaki sauce. I also think that it would work well with chicken. If you do use steak, simmer for about an hour or until really tender, and then add the veggies and then the rice. I used green and red peppers, mushrooms and broccoli- very tasty. Enjoy!

Teriyaki Steak and Rice

1 Tb oil

1 lb. boneless beef sirloin steak, cut into thin strips

2 cloves garlic, minced

1 1/2 cups water

1/3 cups Teriyaki sauce

2 cups Minute rice, uncooked

4 cups broccoli florets

1 large red pepper, cut into strips

Heat oil. Add steak and garlic. Cook until steak is cooked to medium doneness (160 degrees). Add water and sauce; stir. Bring to a boil. Stir in rice and veggies. Boil- reduce heat to low, cover and simmer 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork.

Chicken and Bows

So easy and so yummy- two of my favorite ways to cook. This recipe makes 12 servings, so it's a great one to make for dinner and freeze the other half for another night.

Chicken and Bows

1 package bow tie pasta, cook to directions

2 lbs. cooked and cubed chicken

2 cans Cream of Chicken soup

2 cups frozen peas

1 cup shredded carrots

1 1/2 cups milk

1 tsp. garlic powder

1/4 tsp. salt and pepper

2/3 cup grated parmesan cheese

Cook together: soup, milk and spices. Bring to a boil. Add chicken and veggies and simmer until heated through. Stir in parmesan cheese. Add hot cooked pasta and toss to coat. Serve with a green salad and some warm garlic bread for a whole meal. Enjoy!

Southwest Corn Chowder

Fall... Sweaters, changing colors, and a chill in the air, but best of all SOUP. Yummm! I got this recipe from my friend, Connie, and it is one of my favorite to make. It's especially good in a warm bread bowl with cheese on top. It has a little zip to it- just adjust the pepper jack cheese to your liking. Enjoy!

Southwest Corn Chowder

4 slices of bacon

1 1/2 lbs. potatoes, peeled and cubed

1 small onion, diced

2 celery stalks, diced

1 can cream of chicken soup

3 cups milk

8 oz. pepper jack cheese, grated

1 pkg. frozen corn

1/4 tsp pepper

8 oz. shredded Colby jack cheese

Cook bacon. Remove when crisp. Saute onion and celery in the bacon drippings. Add potatoes, milk and soup. Bring to a boil. Reduce heat. Simmer for 8 min. Add corn, cheese and pepper. Cook 5 minutes or until cheese melts and potatoes are tender. Serve with crumbled bacon and cheese on top.

*I add a small can of green chilies for a little extra spice*

Enchilada Casserole

Mmmmm! When I was pregnant with Brax and Addy I could have lived on Mexican food and drank salsa. This is a yummy casserole that I like to make- the spicier the better :D Plus, you can make this in two small dishes and freeze one then *Presto!* dinner already made! Just take out and thaw overnight in the fridge and bake 350 degrees for 35 minutes covered, uncover and bake another 10 minutes, or until warm and bubbly. Enjoy!

Enchilada Casserole

1 1/2 lbs. ground beef

1 large onion, chopped

1 cup water

2 to 3 TBS chili powder

1 1/2 tsp salt

1/2 tsp garlic powder ( I use more)

2 cups salsa, divided

10 flour tortillas, cut into strips, divided

1 cup sour cream

1 can corn, drained

4 cups shredded mozzarella or Colby jack cheese

Brown beef and onion. Drain. Stir in water and spices. Bring to a boil. Reduce heat and simmer uncovered for about 10 minutes. Place 1/4 cup salsa each in two greased 8 inch square baking dishes. Layer each with 1/4 of the tortillas and 1/4 cup salsa. Divide the meat mixture, sour cream and corn between the two dishes. Top with remaining tortillas, salsa and cheese. Cover and freeze one casserole for up to a month. Cover and bake the second casserole at 350 degrees for 35 minutes. Uncover, bake for another 5-10 minutes or until heated through. Serve with rice and black beans for a whole meal.

Porcupine Meatballs

These are something that my Mom has made for as long as I can remember. Braxton likes to help by dumping the dry ingredients in and then watch me make faces as I mix everything up :D Very easy and cheap to cook up. Enjoy!

Porcupine Meatballs

1 pound hamburger

1 envelope Lipton Onion Soup mix

2 eggs

1-2 cups Minute rice (depending on how much rice you like)

salt and pepper, to taste
1 can Cream of Mushroom soup
1 can of milk
Worcestershire sauce

Mush all of these together and then shape into meatballs. Brown in a little bit of oil.

Mix 1 soup with one can of milk. Add a splash of Worcestershire sauce. When meatballs are mostly browned, pour over meatballs and let simmer until meat is cooked through and gravy is warm. Serve over mashed potatoes.

Chicken Cordon Bleu Casserole

 I tried this recipe out for our Game Night and also for my family- with a few adjustments it'll be a winner. Make a box of Stove Top stuffing and put that on the top instead of the topping ingredients for a whole meal in one. {Here's a shout out to our Game Nite Group ("I'm a Dork, Dork, Dork!"): Todd & Connie, Jake & Jenni, Nic & Nichole, and Matt & Melissa. We always have a fun time when we get together :D Love you guys! } Enjoy!

Chicken Cordon Bleu Casserole

2 cups cooked ham

4 cups cooked, cubed chicken (or turkey)

1 cup shredded swiss cheese

1 large onion, chopped

1/3 cup butter, cubed

1/3 cup flour

1/8 tsp ground mustard

1/8 tsp ground nutmeg

dash of pepper

1 3/4 cup milk

Topping:

1 cup bread crumbs

1/2 cup shredded swiss cheese

1/4 cup melted butter

Saute ham for 4-5 minutes. Drain and pat dry. Layer chicken, cheese, and ham in a greased 2 quart or 9 by 13 pan. In a saucepan, saute onion in butter until tender. Stir in flour, mustard and nutmeg. Gradually add in milk. Bring to a boil and cook and stir for 2 minutes or until thick. Pour over chicken mixture. Combine topping ingredients and sprinkle on top. Bake uncovered at 350 for 25-30 minutes or until golden brown and bubbly.

Mexican BLT Salad

This was so yummy that I just had to share. It's been too hot to cook, so this makes a great dinner. I also added one can of kidney beans, drained and rinsed, and a few sliced olives on top. Enjoy!

Mexican BLT Salad

1/2 cup Ranch salad dressing

1/2 cup mild, chunky salsa

4 cups chopped lettuce

1 1/2 cups diced tomatoes

2 medium avocados, peeled and diced

1/3 cup crisp, crumbled bacon

1/2 cup Mexican blend shredded cheese

2 cups crushed corn chips (or Doritos/Fritos)

To make as a layered salad, place ingredients on top of each other in a large bowl. Place lettuce first, then top with layers of tomato, avocado, bacon and cheese. Top with salsa and pour dressing on top, spreading to cover. To serve, place chips on plate and top with salad.

Ranger Cookies

I made these cookies last weekend to take camping for the 4th of July and everyone gobbled them down (even people who "didn't like" coconut), so this recipe is definitely a KEEPER. I love the brown sugar sweetness, the toasted coconut and the way the cookie has a sweet and salty flavor. I added the butterscotch chips, but chocolate chips would be yummy too. Enjoy!

Ranger Cookies

1 cup butter

1 cup sugar

1 cup brown sugar

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups quick oats

2 cups rice krispies cereal

1 cup flaked coconut

1 cup butterscotch chips

Cream butter and sugars until smooth. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt. Gradually add flour mixture to the creamed mixture and mix well. Add oats, rice cereal, coconut and chips. Drop by spoonful onto ungreased cookie sheet. Bake at 350 for 7-10 minutes or until golden brown. Let cool on wire rack.

Grilled Honey Mustard Chicken

I always hate the daily question, "So, what's for dinner?" Coming up with something semi -healthy and yummy day after day... So here's an idea for you :D This is a great grilling recipe, but it is also good on the George Foreman Grill or even baked. Happy Dinner Time!

Grilled Honey Mustard Chicken

1 cup pineapple juice

3/4 cup honey

1/2 cup Dijon mustard

1 tsp ground ginger

1 tsp cornstarch

1/4 cup cold water

4 chicken breasts

Combine juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; whisk into honey mixture. Cook and stir for 2 minutes. Reserve 3/4 cup to serve with chicken. Baste chicken. Grill, covered, medium low heat for 30 minutes or until juices run clear. Brush with glaze a few times, turn only once. Serve with reserved glaze.

You can even make 1/2 of the sauce recipe and still have plenty or just add a couple more chicken breasts if you need more than 4 servings. This is yummy when cooked and sliced and served on a lettuce salad. Enjoy!

Texas Fudge Cake

For as long as I can remember our family has had this cake for my brother's Birthday. It's a little rich, so it is best to serve it with some vanilla ice cream. You can either bake it in a 9 by 13 pan or on a sheet cake- either way, it's delicious and such a great way to get a chocolate fix! Enjoy!

Texas Fudge Cake

1 cup (2 sticks) butter

1/4 cup cocoa

1 cup water

2 cups flour

2 cups sugar

1/2 tsp salt

2 eggs

1/2 cup milk

1/2 tsp baking soda

1 tsp vanilla

Bring butter, cocoa and water to a boil. In a separate bowl, mix flour, sugar and salt together. Pour hot mixture over dry ingredients and mix well. Add eggs, milk soda and vanilla. Batter will be VERY wet. Pour into a greased and floured 9 by 13 pan and bake for 45 minutes at 375 degrees.

Texas Fudge Frosting

1/2 cup (1 stick) butter

3/8 cup milk

1/4 cup cocoa

1 dash salt

1 tsp vanilla

1 lb. (3 and 3/4 cups) powdered sugar

Bring butter, cocoa, salt and vanilla to a boil. Pour over the powdered sugar and beat until smooth. (Optional: add 1/2 cup chopped nuts) Pour over the cake when cake is cooled.

Zucchini Casserole

For all of you that have zucchini coming out of your ears, here is a yummy, no- I didn't say healthy, recipe. It is one that was my Grandma Ina's recipe and my Mom made it in the summer time for as long as I can remember (I know that I say that a lot :D) It freezes well- and if you shred the zucchini you can "hide" it from picky eaters. Enjoy!

Zucchini Casserole
1 and 1/2 lbs. peeled and diced zucchini

1 lb. ground beef
1 onion- chopped
1 cup uncooked, instant rice
1 tsp. garlic salt
1/4 to 1/2 tsp. oregano, I like less
2 c. cottage cheese
1 can cream of mushroom soup
1 c. grated cheddar cheese
Brown beef and onion. Add zucchini and simmer until tender. Add rice, seasonings, soup and cottage cheese. Stir well and top with shredded cheese. Bake, covered, for 35 min. or until bubbly and heated through. Serve with some garlic bread and fresh fruit for a yummy meal.

Sticky Chex Mix

** Warning! You may be tempted to eat the ENTIRE bowl of this sticky goodness!** I acquired this recipe from my Mom (with MANY more that I'll share). It is so good, one of those things that you taste a little, then a little more, then wonder where half the bowl disappeared to! Enjoy!

Sticky Chex Mix

1/2 large box corn Chex cereal

1/2 large box Golden Grahams

2 cups shredded coconut

2 cups slivered almonds

Glaze:

1 cup sugar

1 cup white corn syrup

3/4 cup butter

Stir and boil for 2 minutes. Pour over cereal mixture and stir to coat.

Oven Baked Four Cheese Rigatoni Rosa

I found this in a magazine and it looks SOOO yummy, however, I haven't tried it yet (maybe next week). I think I'll serve this with a green salad, fresh steamed green beans and garlic bread. Let me know if how it is! Enjoy!

Oven Baked Four Cheese Rigatoni Rosa

1 cup ricotta cheese

2 cups shredded mozzarella cheese

1/4 cup thinly sliced fresh basil leaves

1 egg, slightly beaten

1/8 tsp ground black pepper

8 oz. rigatoni or large tube pasta, cooked and drained

1 jar Bertolli Four Cheese Rosa Sauce

2 Tb Italian seasoned dry bread crumbs

2 Tb grated Parmesan cheese

Preheat oven to 350. Combine ricotta cheese, 1 1/2 cups mozzarella cheese, basil, egg and pepper; set aside. Toss hot rigatoni with sauce in a large bowl. Stir in ricotta mixture. Turn into a 9 by 13 pan, sprinkle with remaining 1/2 cup mozzarella cheese, bread crumbs and Parmesan cheese. Bake, covered, for 25 minutes. Remove cover and bake an additional 5 min. or until bread crumbs are golden brown and cheese melted.

*I think this would be good with some cooked, cubed chicken added.*

Nonnie's Sugar Cookies

Nonnie's Sugar Cookies

Sugar cookies remind me of the Holidays- Easter and Christmas, shamrocks and pumpkins. This recipe is from Jed's Grandma, Nonnie. I love the light lemon flavor and decorating them with the kids... yummy colored frosting and extra sprinkles {such a MESS, but so much FUN!}

2 cups sugar

1 cup shortening

3 eggs

1 cup milk

3 tsp vanilla

1 tsp lemon extract

5 cups flour

3 tsp baking powder

1 tsp salt

Cream sugar and shortening until smooth. Add in eggs, one at a time. Stir in milk, vanilla and lemon. Beat until fluffy. Gradually add flour (be careful to not add too much). Add baking powder and salt. Mix well. Roll out on floured surface to 1/4" thickness. Cut with cookie cutters. Bake at 375 degrees for 8 to 11 minutes or until bottoms are lightly browned. Let cool, then frost and decorate. Here is a basic frosting recipe: 1/2 lb. powdered sugar, 3 Tb melted butter, 3 Tb milk, dash of vanilla (or lemon). Beat until fluffy. Color with food coloring.

Welcome to My Kitchen!

Hi ya'll! I am so excited to start this recipe blog! I need a project of my own (this is free, no glue involved and doesn't need fed and watered- the best kind of hobby!) and so I thought it would be fun to spend my "me time" with you, (well sorta :D)

I am going to add new recipes and also copy/paste all of the recipes from our family blog to this one. PLEASE leave comments, let me know if the recipe was a Hero or a Zero, and any adjustments you made to make it better. If you have a spectacular recipe you'd like to share, please email it to me so I can add it. No one can ever have too many recipes, right?

I hope that this blog will help you figure out what's for dinner (I hate this daily question!), spend time with your family around the dinner table and make memories with friends. Today (09/27/10) is National "Eat Dinner with Your Family" Day, I think that some of my favorite time is spent around a table with good food and even better friends and family. Enjoy!