Kick off those heels n' cook!

Banana Bread

2010-11-02T16:21:00.000-07:00

I used to use another banana bread recipe until my sister in law Maria shared this one with me. It is super moist and always delicious! I just love how it tastes. My favorite thing about this recipe is that it freezes VERY well. I like to cut the loaf into fourths and wrap them individually in foil then put them all in a freezer bag. Then when I am feeling in the mood for some of this delicious bread, I take it out of the freezer and let it defrost...and we have the perfect amount to eat for my husband and I. I feel it actually tastes better after it freezes because it seems even more moist. Delicious! Thanks Maria!

Ingredients
1/2 cup (1 stick) Butter, softened
1 1/4 cups Sugar
2 Eggs
4 tablespoons Sour Cream
1 1/2 cups AP Flour
1 teaspoon Baking Soda
1 teaspoon Vanilla Extract
1 1/2 cups (about 3ish) ripe Bananas, mashed

Directions
Preheat your oven to 350 degrees. Grease a 9 x 5 bread loaf pan.

Beat together your butter and sugar. Then add your eggs one at a time and mix well. Add your sour cream, vanilla, and bananas. Mix well. Add in your baking soda and flour. Mix until fully incorporated. Make sure to scrap your bowl to make sure all the ingredients were fully mixed.

Pour your mixture into your prepared loaf pan. Bake in your heated oven for 45-55 minutes or until a toothpick poked in the center of the loaf comes out clean.

Cool your banana bread on a cooling wrack. Wrap your bread in plastic wrap overnight to bring out the moisture in the bread.

Scone Sandwiches

2010-10-21T19:41:00.000-07:00

I absolutely LOVE these scone sandwiches. You can make the sandwich however you want, and it still tastes great! This is one of my favorite meals, and it is just a sandwich!

Ingredients
For the dough:
2 1/4 teaspoons Yeast
1 1/2 cups Warm Water
1 tablespoon of Butter, melted
1 tablespoon of Sugar
4 cups AP Flour
1 teaspoon Salt

For the sandwich:
Toppings of choice. Recommendations are: Ham, Turkey, Bacon, Cheese, Avocado, Lettuce, Pickles, Onions, Mayo, Mustard

For the frying:
Oil

Directions
Mix the yeast with the warm water and let it sit for five minutes.

Combine the flour and salt in a separate bowl. Add the butter and sugar to the yeast/water mixture and then slowly add in the flour/salt mixture. Knead for two minutes, until dough is smooth and elastic. Rise in a covered, greased bowl for one hour or until dough is doubled in size.

After dough has risen, punch it down, and on a floured surface, roll it out into a 1/4-inch thick rectangle. Using a knife or pizza cutter, cut out rectangles measuring about 4 1/2 x 6 inches.

Heat up about 2 inches of oil in a pan to 375 degrees. Fry one rectangle of dough at a time in the oil for a couple minutes on each side, or until browned. The dough should puff when it hits the oil, but if it starts puffing a lot, poke it with a fork to prevent it from puffing even more.

Once they cool enough, cut them in half and make them into sandwiches.

Yields 6 scones.

Sesame Chicken

2010-10-19T19:59:00.000-07:00

If you like asian food, but do not like it spicy, then this is just the recipe for you. The sauce is sweet and served with toasted sesame seeds. Simple, yet delicious.

Ingredients
3 Boneless Chicken Breasts
1 tablespoon Sesame Seeds, toasted

For the Marinade:
2 tablespoons Soy Sauce
1 tablespoon Sherry Cooking Wine
3 drops Sesame Oil
2 tablespoons Flour
2 tablespoons Cornstarch
2 tablespoons Water
1/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon Vegetable Oil

For the Sauce:
1/2 cup Water
1 cup Chicken Broth
1/8 cup White Vinegar
1/4 cup Cornstarch
1 cup Sugar
2 tablespoons Soy Sauce
2 tablespoons Sesame Oil
1 teaspoon Chili Paste
1 Garlic Clove, minced

For the Frying:
Peanut Oil

Directions
Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

Mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. If it gets too thick, feel free to thin it down to the desired thickness with some water. Turn the heat down to low and keep warm while you are deep-frying the chicken.

In a medium skillet, heat up about a inch or so of oil to 350 degrees. Add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels and then place chicken in warm oven (130 degrees) while you continue frying. Repeat with the remainder of the chicken. Just before you are finished deep-frying, bring the sauce back up to a boil.

Place the chicken on a platter and pour some of the sauce over it. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice and the remaining sauce.

Italian Dipping Oil

2010-05-19T16:21:00.001-07:00

This dipping oil is just to die for. There is so much flavor in this oil and is the perfect side to go with your pasta. This recipe does make a lot, so you can bottle up the extra and save it for next time!

Ingredients
1 cup Olive Oil
2/3 cup Balsamic Vinegar
3 cloves Garlic, minced
1 1/2 tablespoons Basil, dried
1 tablespoon Oregano, dried
1 teaspoon Thyme, dried
1 1/2 teaspoons Kosher Salt
1/4 teaspoon Black Pepper, freshly ground

Directions
Mix all ingredients together. Serve with italian bread to dip in.

Put the remaining dipping oil in a bottle and store in the fridge.

Herb Flank Steak

2010-05-17T18:22:00.000-07:00

My sister in law Maria made this last night. She had purchased it at a place called "Dream Dinners" so she did not have the recipe for it. I was determined to make a recipe for it. I gave it a shot, and was pretty impressed with the outcome. I did not have the time to marinate it as long as I would have liked, but the flavor was still out of this world...

Ingredients
Flank Steak

For the Marinade:
1/3 cup Soy Sauce
1/2 cup Olive Oil
1/3 cup Lemon Juice, freshly squeezed
1/4 cup Worchestershire Sauce
1 1/2 tablespoons Garlic Powder
1 teaspoon Black Pepper

For the Herb Rub:
2 teaspoons dried Basil
1 teaspoons dried Thyme
2 teaspoons dried Rosemary
2 teaspoons dried Oregano
1 teaspoon Fennel Seeds, crushed
1 teaspoon Ground Coriander
2 teaspoons Garlic Powder
2 tablespoons Kosher Salt
2 teaspoons Black Pepper
3 tablespoons Olive Oil

Directions
Whisk together your marinade. Place the marinade in a large bag along with the meat. Marinate in the fridge overnight.

Mix all of the herb rub together in a bowl. Once it is all fully mixed, rub it completely over the steak on both sides.

Grill the meat until fully cooked. Cut against the grain in 1/4 slices.

Cajun Chicken Pasta

2010-05-14T11:01:00.000-07:00

I love this pasta. It has such good flavor and is delicious with bread sticks. I love dipping my bread sticks into the sauce. YUM....it is just good. This will easily serve 4, so feel free to half the recipe if you are only feeding 2.

Ingredients
1 pound Penne Noodles
1 Red Pepper, sliced
2 Chicken Breasts
1/2 cube Butter
Flour
16 ounces Heavy Whipping Cream
Shredded Parmesan Cheese
1-2 teaspoon Salt
Pepper
3 teaspoons Cajun Seasoning
Milk

Directions
Slice your red peppers and set aside. Put your chicken breast in a sandwich bag with a little oil. Also, pour in some of your favorite seasonings. I personally like to add some cajun seasonings, basil, parsley, and peppercorn...but feel free to season it with whatever you like.

Boil a pot of water with a little amount of oil. The oil keeps the noodles from sticking. Boil your pasta by following the directions on the back of the package. While your noodles are boiling, grill your chicken (or cook on stove). When the noodles are done, drain the water. When your chicken is done, slice it into thin strips.

Get out a large sauce pan. Start making your rue. To make a rue you melt your butter and add the flour to thicken it. I normally use about 4 tablespoons of flour per 1/2 cube of butter. Your rue is important because this is your thickening agent for your sauce. If you do not do this step then your sauce will not thicken up. Add in your whipping cream and make sure to continually keep stirring. The sauce will burn if you don't stir continually. Keep stirring until the sauce thickens. Add in a generous handfull of shredded Parmesan cheese. (At this point if your sauce is a little too thick, then just add milk until you get to your desired thickness) Add a little bit of pepper and then add your salt. The key to good sauce is a LOT of salt. Try a little bit of the sauce and add more salt if needed. Once you like the flavor, add in the Canjun Seasoning.

Add your peppers, chicken, and noodles into the sauce pan. Stir everything around over the heat until everything mixes fully and your peppers become fully heated.

Serve immediately.

General Tso Chicken

2010-03-31T15:18:00.000-07:00

This is by far my favorite Chinese dish. It is so delicious and so flavorful. It also smells so good! It is a bit spicy, so if you don't like spicy, just cut down some of the Cayenne Pepper. This dish just tastes so good, you will fall in love! This will serve about 6 or so people, so make sure to cut the recipe in half if you are not serving that many people!

Ingredients
2.5 pounds boneless skinless Chicken Breasts, cut into chunks
1 cup Green Onions, sliced
1/2 teaspoon Cayenne Pepper

Oil, for frying

For the Cornstarch Slurry:
1/4 cup Soy Sauce
1 Egg, beaten
3/4 cup Cornstarch

For the Sauce:
1/2 cup Cornstarch
1/4 cup Water
1 1/2 teaspoons fresh Garlic, minced
3/4 cup Sugar
1/2 cup Soy Sauce
1/4 cup White Vinegar
1/4 cup cooking Sherry Wine
14 1/2 ounces Chicken Broth (a can)

Directions
Place sauce ingredients in a large bowl. Mix them together with a wisk.

In a skillet heat up about an inch or so of oil to 350 degrees. Also, turn on the oven to 250 degrees.

Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be very thick almost paste like. Add the chicken pieces in the bowl. Mix everything together to coat well. Using a fork remove one chicken piece at a time and set it in the hot oil. Continue, and work quickly while getting about 10 or so pieces of chicken in the hot oil. You do not want to do too many, because you want all of the pieces to cook evenly. Cook them for a few minutes until they turn golden brown.

Remove the chicken pieces from the oil and place them in a oven safe dish. Place them into the oven to stay warm while you continue cooking more chicken. Replace this until all of the chicken is fried.

In a separate wok or large skillet heat up a small amount of oil. Add green onions and cayenne pepper, and stir fry about 30 seconds. Stir sauce mixture, and then add to pan with onions and cayenne pepper, cook until thick, stirring constantly. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.

Dump the chicken into the sauce in the wok, and stir until the sauce fully coats the chicken. The quicker this is done the crispier the chicken stays.

Serve over rice.

Beef & Bean Chimichanga

2010-03-25T21:43:00.000-07:00

You can't even imagine how delicious this is. It is such a quick meal, is so filling, and tastes amazing. How much better can it get? You can top it with whatever you want, but you can see what my favorite is!

Ingredients
1 pound Ground Beef
3/4 cup Onion, chopped
1 1/2 cups Corn
2 cups Taco Sauce (just use your favorite, I recommend the taco bell restaurant sauce that is sold in grocery stores)
2 teaspoons Chili Powder
1 teaspoon Garlic Salt
1 teaspoon Ground Cumin
1 (16 ounce) can Refried Beans
Flour Tortillas (12 inch)
Cheese, grated

Directions
Start heating up about 2 inches of oil in a pan.

In another pan, brown the ground beef in a skillet over medium-high heat. Drain the excess grease, and add the onion, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.

Heat a tortilla in the microwave for about 10-15 seconds so that it will be pliable for folding. Open the can of beans, and spread a layer of beans onto the center of the tortilla. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortilla, and place them seam-side down into your hot oil once it reaches 350 degrees. Once it turns golden brown, flip it to the other side. When all sides become golden brown, take it out of the oil and top with your favorite toppings. Suggestions are sour cream, guacamole, lettuce, tomatoes, onion, cheese, etc.

Angel Food Cake

2010-03-23T17:10:00.000-07:00

Who doesn't love angel food cake? I think it is one of the best desserts out there when you top it with whipping cream and fresh strawberries. This recipe is so easy, and tastes so delicious. I am craving some right now! :)

Ingredients
1 cup Cake Flour
1 1/2 cups White Sugar
12 Egg Whites
1 1/2 teaspoons Vanilla Extract
1 1/2 teaspoons Cream of Tartar
1/2 teaspoon Salt

Special Equipment
Angel Food Cake pan (see here)

Directions
Preheat the oven to 375 degrees. Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites.

Sift together the flour, and 3/4 cup of the sugar, set aside. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. (It will take a few minutes of electric beating to get to that point. Everything will be white and look like whipping cream, and when you touch it with the back of a spoon and hurry and take it out, it should leave peaks without falling back down) Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix.

Put the batter into the non-greased pan.

Bake for about 40 minutes in the preheated oven, until the cake springs back when touched. Turn the tube pan upside down on top of a cooling rack, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.

Beef Empanadas

2010-03-20T18:59:00.000-07:00

My husband lived in Argentina for 2 years and loved the food there. His favorite thing to eat from there are Beef Empanadas. They are actually really good, we have made them quite a few times! They have a nice crunchy, yet flaky crust. You can really fill them with anything, however, this is his absolute favorite:

Ingredients
For the dough:
2 1/4 cups AP Flour
3/4 teaspoons Salt
1/4 cup Shortening
1/2 cup + 1/8 cups Water

For the filling:
1 pound Ground Beef
3 eggs, hard boiled, chopped
2 Potatoes (medium size), cubed
2/3 cup onion, chopped
1/4 teaspoon Pepper
1 1/2 teaspoons Salt
1 1/4 teaspoons Cumin
1/2 cup Corn

Oil (for frying)

Special Equipment

Dough Press (see here) Also sold at Bed, Bath & Beyond

Directions
In your food processor, put in your flour and salt. Mix together. Then put in your shortening in clumps into the flour mixture. Pulse the food processor until everything fully mixes. It will be coarse crumbs. Through the shoot, pour in your water (a little bit at a time) while it is mixing in your food processor. Once the dough forms into a ball, take it out and knead it by hand for just a minute. Roll it into a ball and flatten it slightly. Cover with saran wrap and put in the fridge for an hour.

While the dough is chilling, start boiling 2 pots of water. Peel your potatoes. Then cube them. You want them in small (and I mean small) cubes. I cut mine to about 1/4 inch cubes. Put them into one of the pots of boiling water. You only need to cook them for maybe 5-10 minutes. Until the are a little soft, but do not fall apart.

While the potatoes are cooking, boil your eggs until cooked. Peel of the shell and dice up your eggs to small pieces.

Dice up your onions. Place them in a large skillet over medium heat. With the onions inside the pan, brown up your ground beef and season with the salt, pepper, and cumin. Once browned, mix in your corn, eggs, and potatoes.

Place your empanadas in the fridge to cool to room temperature.

Take about 1 1/2 inch balls of dough and roll them flat into a circle. You want to roll it almost paper thin. Just about the thinest you can get it without it falling apart. Do this for the remaining dough.

Place your dough flat on the open dough press (I used the second smallest size in the dough press set). Place some filling inside the center of the dough and press it shut the the press. Press very hard and rip off the excess dough. Do this with your remaining dough.

Heat some oil in a pan about 2 inches deep to 365 degress. Fry your empanadas until brown.

You can either eat them plain or dip them in something. I like ranch!

Snickerdoodles

2010-03-11T20:07:00.000-08:00

Sorry, I bought a different kind of butter, and it made the cookies melt flat. So, it may not be the best picture for the cookies, but they still turned out great!

Ingredients
1/2 cup Butter, softened
1/2 cup Shortening
1 1/2 cups White Sugar
2 Eggs
2 teaspoons Vanilla Extract
2 3/4 cups AP Flour
2 teaspoons Cream of Tartar
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 tablespoons White Sugar
2 teaspoons Cinnamon

Directions
Preheat your oven to 375 degrees.

Cream together your butter, shortening, and sugar. Scrape down bowl. Add the eggs one at a time, mixing between each one. Add vanilla. Scrape down bowl.

In a separate bowl mix together your flour, cream of tartar, baking soda, and salt. Add the dry ingredients with your wet ingredients. Mix fully.

Shape your dough into balls. In a small bowl, mix together your remaining sugar and cinnamon. Roll your balls of cookie dough into the cinnamon sugar. Place them on a parchment covered cookie sheet.

Bake for 8-10 minutes. Make sure to take them out of the oven when they are still VERY soft.

Let them cool on a cooling rack.

Potato Wedges

2010-03-10T18:32:00.000-08:00

Potato wedges are a nice side dish to just about anything. Pair them with hot dogs, hamburgers, mexican food, or anything you can think of!

Ingredients
4 medium Russet Potatoes
1 cup AP Flour
2 teaspoons Garlic Salt
2 teaspoons Seasoning Salt
1 teaspoon Onion Powder
1 teaspoon Pepper
1/2 teaspoon Cayenne Pepper
2 large Eggs, lightly beaten

Directions
Wash your potatoes well. Slice them in half length wise, and then each half into 3 wedges; giving you 6 wedges per potato. Dry each potato wedge. Set aside.

Pour your eggs into a bowl and lightly beat them. In a second bowl combine your flour and all of your seasonings.

Dip one of your potato wedges into the bowl with the egg mixture. Then stick the egg covered wedge into the bowl with your dry ingredients. Coat fully with flour mixture. Place in a 9x13 dish. Continue with remaining wedges.

Place the dish with the potato wedges in the fridge for 30 minutes.

In a large pan, heat up some oil deep enough for frying to 350 degrees (not any higher). Stick your potato wedges in the hot oil and fry them until they are golden and are soft inside. You do not want a hard inside to the potato wedge.

Take the wedges out of the oil and place them on a plate. Sprinkle with some salt and serve.

Mongolian Beef

2010-03-09T19:59:00.000-08:00

Whenever I go to PF Changs, this is the dish I always get. It is so delicious. The sauce is so tasty and tastes amazing over some nice white rice.

Ingredients
2 pounds Flank Steak
4 teaspoons Vegetable Oil
2 teaspoons Ground Ginger
2 tablespoons Garlic, minced
1 cup Soy Sauce
1 cup Water
1 cup Brown Sugar (packed)
1 tablespoon Cornstarch
Vegetable Oil (for frying)
1/2 cup Cornstarch
3 large Green Onions

Directions
Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar and tablespoon of cornstarch in the sauce, then raise the heat to medium and boil the sauce until it thickens a little bit. Remove sauce from heat.

Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.

After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.

Texas Cheese Fries

2010-03-08T20:28:00.001-08:00

This is such a simple yummy appetizer, and it is super easy! There is really no cooking involved...it's great! We had these tonight with chili cheese dogs, and it was a nice quick dinner.

Ingredients
French Fries
Cheese
Bacon Bits
Jalapenos
Ranch Dressing

Directions
Cook your french fries. Once they are cooked fully, put them on a oven safe plate or oven safe dish. Top them with cheese and bacon. Place them in the oven until the cheese is fully melted. Top with cold jalapeno slices.

Serve with a side or ranch dressing for dipping the fries in.

Carne Asada Tacos

2010-03-07T20:42:00.001-08:00

These tacos are so delicious. The flavor of the meat is just out of this world. With homemade tacos shells, this meat is perfect with a little lettuce, cheese, guacamole, cilantro, and a squeeze of lime. Delicious...

Ingredients
For the meat:
2 pounds Carne Asada (If you can't find carne asada at your store, look for skirt steak. If you can't find skirt steak, get flank steak and ask them to cut the meat about 3/8 inch thickness)
1 Lime, juiced
1 Lemon, juiced
1 Orange, juiced
1 tablespoons Chili Powder
1 tablespoon Oregano Leaves
2 tablespoon Cumin
1 teaspoon Coriander
5 cloves Garlic, coarsley chopped
1/4 cup Soy Sauce
1 Jalapenos, sliced thin
1/2 medium Onion, sliced thin
2/3 cup Water

For the tacos:
Corn Tortillas
Lettuce
Lime, wedges
Cheese
Cilantro
Guacamole

Directions
In a bowl, combine the juice of the lime, lemon, and orange. Add the soy sauce and water. Then add the chili powder, oregano, cumin, coriander, and garlic. Whisk all together well. Then add the jalapenos and onion slices. Pour it all into a large ziploc bag and add the carne asada. Massage the marinade into the meat. Stick the bag with the meat in the marinade in the fridge. Marinate overnight.

While the carne asada is grilling, start heating up some oil on the stove top. Once the oil is hot, stick a corn tortilla in it. Once it starts to get pliable in the oil, flip it to the other side of the tortilla. Fold it in half and using the spatula, hold up one of the sides while one side of the taco cooks. Once it is crisp (before browning) flip it to the other side of the taco and cook until crisp. Continue with the remaining tortillas for however many tacos you want.

When the carne asada is finished grilling, cut it into thin strips. Place them inside your homemade taco shells. Squeeze some lime juice over the meat in your shells and top with some lettuce, cheese, guacamole, and cilantro.

Crinkle Cookies

2010-03-02T07:38:00.000-08:00

I saw this recipe a few weeks ago on NieNie's recipe blog. They looked so YUMMY. I saved the recipe and went about my day. Then Angie posted it on her recipe blog and I said, "Alright, I am going to make these NOW!" So I did, and I am so glad! They are soooo yummy. They are rich and gooey and delicious. Thank you Stephanie for posting it...you are beautiful!

Ingredients
2 cups Sugar
3/4 cup Vegetable Oil
3/4 cup Hershey's Cocoa Powder
4 Eggs
2 teaspoons Vanilla Extract
2 1/3 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
Powdered Sugar

Directions
In a large mixing bowl, combine the sugar and oil. Add the cocoa and blend well. Beat in the eggs and vanilla. Scrape the bowl.

Combine the flour, baking powder and salt. Add to the cocoa mixture blending well. Scrap bowl again.

Cover and chill at least 6 hours.

Heat the oven to 350.

Shape dough into 1 inch balls. Roll in powdered sugar. Place 2 inches apart on a parchment covered cookie sheet. Bake 12 to 14 minutes or until done.

Remove from the cookie sheet and cool on wire rack. Makes 4 dozen.

Chocolate Covered Pretzels

2010-03-01T18:18:00.000-08:00

This simple, easy recipe is so delicious. It is amazing how it changes the flavor so much when you add such a small amount of shortening to the chocolate. When you dip them in just plain chocolate, they taste very heavy. The shortening makes them so light tasting. Try it out...they are addicting!

Ingredients
8 ounces Semi-Sweet Chocolate Chips
1 tablespoons Shortening
Pretzels

Directions
In a small bowl, combine the chocolate chips and shortening. Heat in the microwave in 30 second increments until melted. Stir it before each 30 second increments.

Once melted, dip the pretzels in the chocolate. Take the pretzels out with a fork or skewer and drip off the excess chocolate. Place them on a parchment covered cookie sheet.

Refrigerate for 30 minutes to harden the chocolate.

Chocolate Cheesecake

2010-02-28T12:22:00.000-08:00

If you love cheesecake, then you will love this chocolate cheesecake! We had some friends over for dinner the other night and made this for dessert. They said this chocolate cheesecake was right up there with the cheesecake factory. Pretty cool eh?

Ingredients
For the Cheesecake base:
1 1/3 cups Graham Cracker Crumbs
1/2 stick Butter
1 tablespoon Cocoa

For the Cheesecake filling:
6 ounces Bittersweet or Semisweet chocolate, chopped small
2 1/2 cups Cream Cheese
3/4 cup Sugar
1 tablespoon Cornstarch
1 teaspoon Vanilla Extract
1 teaspoon Sugar
3 large Eggs
3 large Egg Yolks
2/3 cup Sour Cream
1/2 teaspoon Cocoa, dissolved in 1 tablespoon hot water

For the Sauce:
3 ounces Bittersweet Chocolate, finely chopped
1/2 cup Heavy Whipping Cream
1 teaspoon Corn Syrup

Special equipment: 9-inch springform pan

Directions
Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a pot of water on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

In a small bowl, add the cornstarch, vanilla, and the teaspoon of sugar. Mix the ingredients together well and mash up any small clumps that occur.

Beat the cream cheese to soften it, then add the sugar and cornstarch mixture, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

Mexican Rice

2010-02-27T15:44:00.000-08:00

Mexican food is my absolute favorite food ever! You can't serve Mexican food without some rice. I love this rice. Try it out and let me know what you think!

Ingredients
3 tablespoons Vegetable Oil
1 cup uncooked Long-grain Rice
1 teaspoon Garlic Salt
1/2 teaspoon Ground Cumin
1/2 teaspoon Taco Seasoning
1/4 cup White Onion, chopped
1/2 cup Tomato Sauce
2 cups Chicken Broth
2 oz Water
Cilantro, chopped

Directions
Heat the oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until it just starts to brown. On top of the rice, sprinkle with salt, cumin, and taco seasoning.

Stir in onions and cook until they become clear. Stir in tomato sauce, chicken broth, and water; bring to a boil. Add your chopped cilantro. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Tater Tot Casserole

2010-02-26T07:32:00.000-08:00

This is Allen's favorite dish ever. It is so simple and easy, anyone can make it. How bad can this casserole be with potatoes, corn, chicken, and cheese? It isn't. It is really good, especially since it is so easy to make.

Ingredients
1 bag Tator Tots
1 cup Corn
2 Chicken Breasts
1 cup Cheese
2 cans Cream of Chicken Soup
Milk
Salt&Pepper

Directions
Dice your chicken and cook fully. Season to taste.

In a large bowl mix together your tator tots, corn, diced chicken, cheese, and soup. Add a little bit of milk (not much) and salt and pepper. Mix well and pour into a greased pan.

Bake at 350 uncovered for about an hour.

Taquitos

2010-02-25T08:14:00.000-08:00

Stop buying those frozen store bought taquitos. Once you try these, you will never buy those again. They are so delicious! These are my favorite taquitos ever. I even prefer them over any Mexican restaurant...they are that good! This recipe will make about 30-40 taquitos, so make sure to portion out your extra beef you dont use and freeze it. Then, the next time you want to make them, defrost the cooked meat and you can make them fairly quickly.

Ingredients:
2-3 pound Chuck Roast
1 packet Lipton Beefy Onion Soup (not onion, BEEFY onion)
Liquid Smoke Flavoring
Seasoning Salt (ex Lawry's Salt)
Garlic Salt
Worchestershire Sauce
Corn Tortillas (I prefer White corn)
Oil

Directions:
Lay out a strip of tin foil and place the roast on it. Pour a generous amount of seasoning salt, garlic salt, liquid smoke, and worchestershire sauce all over the top of the roast. Then pour the entire beefy onion packet on the top of the roast. Wrap the meat with the foil. Wrap it in 5 more layers of foil in different directions. Place in a 9x13 dish. Bake at 150 or 170 and cook for 24 hours.

After the meat has cooked for 24 hours, shred it with a fork to make into shredded beef.

Pour about an inch of oil into a pan and heat over medium-high heat. After it is heated, place a corn tortilla in it. After just a moment, flip it and then take it out of the oil. You only want it in the oil enough time to make it pliable. Do this for the however many tortillas you are going to use. Let the tortillas cool a few minutes enough to handle.

Put one tortilla on a baking sheet. Put a small amount of the shredded beef in a row on one of the sides of the tortillas. Roll up the tortilla around the beef tightly. Make sure the open end is underneath the taquito so it doesn't unroll during baking. (if you are nervous about them unrolling, feel free to stick a toothpick in it to hold them in place) Continue doing this for the remaining tortillas.

Bake in the oven at 350 for 30-45 minutes until they start crisping. Serve with guacamole, cheese, and lettuce.

Taco Soup

2010-02-22T17:45:00.000-08:00

I love tacos. I love soup. I love taco soup. This has all the best taco flavors in a nice warm bowl. It is easy to make and is just the perfect end to a long day. Delicious!

Ingredients:
For the taco seasoning
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Chili Powder
1 teaspoon Paprika
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Coriander
Sea salt and freshly cracked pepper, to taste

**If you don't want to buy all these ingredients, feel free to substitute them all for just a packet of taco seasoning!

For the soup
1 pound Ground Beef
1/2 sweet Yellow Onion, diced
3-4 cloves Garlic, minced
1 can Pinto Beans, rinsed and drained
1 can Kidney Beans, rinsed and drained
1 cup Frozen Corn
2 cans Diced Tomatoes
1 4 oz can Diced Green Chilies
1/2 packet Ranch Salad Dressing Mix

For the toppings
Corn tortilla strips
Sour cream
Cheese, shredded
Green onions, sliced

Directions:
Over medium heat, combine beef, all taco seasonings, minced garlic, and onions. Stir until the beef is fully browned. Add the cans of beans, tomatoes, corn, chilies, and the ranch packet. Stir. Cover the pot with a lid and simmer the soup for 2 hours, stirring occasionally.

Test taste the soup and salt to taste. Be generous with the salt.

Heat up an inch of oil in a large pan. Cut up your tortillas in strips and fry them until they start to turn golden. Remove them from the oil and sprinkle with salt while they are still hot.

Serve your soup with the tortilla strips, sour cream, cheese, and green onions.

Strawberry Shortcake

2010-02-22T14:37:00.000-08:00

This is my husband's favorite! He just loves it. I would prefer angel food cake, but he says, "NO WAY!" I do think it is very good though, and very different. It is also very easy. Hope you like it!

Ingredients:
1 box Yellow Cake (I prefer the Pillsburry brand)
Cool Whip
Strawberries
Sugar

Directions:
Wash and slice your strawberries. Put them in a bowl and sprinkle a generous amount of sugar over the strawberries to let the juices come out.

Follow the directions on the back of your cake box to make your cake. Always lower the temperature of the oven from what was suggested on the back of the box, and cook for a longer time than suggested. Take the cake out of the oven when a toothpick comes out clean. Let the cake cool.

Cut a slice of your cake and serve it with a lot of whip cream and strawberries.

Mini Loaves

2010-02-20T11:35:00.000-08:00

Instead of making rolls for dinner, make some mini loaves of bread. How fun would that be for everyone to have their own little loaf of bread? Let me tell you...it's WAY fun. Now you don't want to eat it like a roll...you eat it like bread would be...in slices. So give everyone their own loaf and as they want some, they slice off a piece of bread and put on butter and jam. SO FUN!

(Just like my other bread recipes, you'll need a small and large scale to weigh your ingredients)

Ingredients:
24 ounces Warm Water
1 ounce Yeast
40 ounces Bread Flour
1 ounce Salt
1 1/2 ounces Sugar
2 ounces Non Fat Milk Powder
1 1/2 ounces Shortening

Directions:
Dissolve Yeast in water. Then add your Salt, Sugar, Non Fat Milk Powder, and Shortening. (When I make bread I personally like to use Kosher salt because it adds an extra kick. Try it out) Slowly add in the Bread Flour. Knead until fully incorporated.

Spray a bowl with cooking spray and set your dough inside and then flip it. This gives it a nice coating on top so that it will keep your dough moist and not get a crusty coating while rising. Cover your bowl and let the dough rise for an hour.

After it is finished rising, pull off a section of your dough and roll it out. Roll it up (like you would cinnamon rolls) and put it into your sprayed bread pan. Do this for every loaf. Make sure not to fill the pan to the top with your dough because it needs room to rise and then will rise more in the oven. If you have extra dough let over you can put it in a bag and throw it in the freezer for next time.

Once you filled every spot in your loaf pan, cover it up and let it rise for another 30 minutes or so.

Bake them at 350 for about 15 minutes or until done. While still hot, rub the top of the loaves with butter. This will not only add a nice butter flavor, but also keep the top of the bread nice and soft and not be crusty.

Lemon Dill Dip

2010-02-19T11:07:00.000-08:00

I just love this dip. If you are looking for a nice refreshing snack, this is it! It is just so light and tastes so refreshing!

Ingredients:
1 (8 ounce) block Cream Cheese, softened
1/2 teaspoon Lemon Juice
3 teaspoons Dill
1/2 teaspoon Chopped Onion, dried
1/4 teaspoon Onion Powder
1/2 teaspoon Kosher Salt

Directions:
Mix all ingredients together and serve with pretzels.

Sugar Cookies

2010-02-18T12:58:00.000-08:00

These cookies are really easy and taste really good. The first day, they taste really sweet and buttery, but the second day they just taste so perfect! This will make a MASSIVE batch, so I would recommend decreasing it by half. Hope you enjoy!

Ingredients:
For the cookies:
1 1/2 cup Butter, softened
2 cups White Sugar
4 Eggs
1 teaspoon Vanilla Extract
5 cups All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt

For the frosting:
4 cups Powdered Sugar
1/2 cup Shortening
5 tablespoons Milk
1 teaspoon Vanilla Extract
Food Coloring

Directions:
In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour.

Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.

Bake about 5 minutes or until done in preheated oven. (You want to pull them out of the oven super early because you want them soft. If you cook them too long they become dry and flaky) Cool completely.

In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired. Spread the frosting on your cookies.

**The frosting is VERY sweet. If you can, let the frosted cookies sit out overnight uncovered. It mellows out the sweetness somehow and they just taste so much better the second day!

Seasoned Baked Potatoes

2010-02-17T12:23:00.001-08:00

If you are making baked potatoes, take the extra step and season the skin. It tastes so delicious and is sure to impress your guests!

Ingredients:
Potatoes
Vegetable Oil
Sea Salt (grinder)
Peppercorn (grinder)

Directions:
Wash your potatoes well to remove all of the dirt. Poke them with a knife a few times. Put a few tablespoons of oil in a bowl. Dip your hand in the bowl of oil and rub it over the potato. This not only will make the seasonings stick to the potato, but also give some moisture to the skin.

Take your sea salt grinder, and peppercorn medley grinder and grind them over the potatoes on all sides.

Bake your potatoes in the oven at 375 for about an hour or until the are fully cooked.

Teriyaki Chicken

2010-02-16T18:10:00.000-08:00

This is by far the best Teriyaki sauce I have ever had. I just love it, and I hope you do to!

Ingredients:
5-6 cloves of Garlic, pressed
1 tablespoon of fresh Grated Ginger or Ginger Powder
2 teaspoons Salt
1 tablespoons Cornstarch, mixed with 2 teaspoons of Water
1 1/4 cup Soy Sauce
1 1/4 cup Sugar
1/4 cup Vinegar
Chicken Breasts

Directions:
Put all of the ingredients (except for the chicken) in a blender. Blend well.

Put the chicken in a zip lock bag and put just enough of the Teriyaki sauce to cover the chicken breasts. Let the chicken marinate in the sauce in the fridge for a few hours. Keep the remaining chicken for basting and for the next use.

Cook the chicken breasts and keep brushing with more Teriyaki sauce. After the chicken is fully cooked, cut it into strips and serve over rice. Garnish with sesame seeds and more Teriyaki sauce if desired.

Mozarella Sticks

2010-02-13T19:21:00.000-08:00

Who doesn't like warm mozarella sticks? I know I do! These just taste so amazing and are so simple to make. Skip on making garlic bread with your pasta dish and make a side of these instead. You wont regret it!

Ingredients:
1 lb Mozzarella Cheese (cut into strips)
3 Eggs, well beaten
1 cup AP Flour
1/4 cup Cornstarch
1 cup Italian Bread Crumbs
1 tsp Garlic Salt

Directions:
1. Mix flour and cornstarch in a bowl. Mix bread crumbs and garlic salt in a separate bowl

2. Dip each mozarella stick in egg, then roll in flour mixture. Dip in egg again then roll in bread crumbs

3. Place in a dish and chill for about an hour.

4. In a large pan or skillet, heat oil to about 375 degrees (you can also use a deep fryer).

5. Fry chilled cheese sticks in oil until they turn a nice golden brown color. Drain on paper towels. Serve with pizza sauce.

Caramel filled Cookies

2010-02-12T15:05:00.000-08:00

These are the yummiest cookies ever. Not only do they look delicious, but when you bite into them, you find a nice little surprise. So good!

Ingredients:
1/2 cup Butter, soft
1/2 cup Margarine, soft
1 cup Sugar
1 cup Brown Sugar, lightly packed
2 Eggs
2 tsp Vanilla
2 3/4 cups Flour
1/2 cup Cocoa
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Baking Powder
Caramels squares or Rolos
4 oz Vanilla Candy Coating (you will find this in the baking isle of the grocery store next to the chocolate chips. they are white cubes, also known as almond bark)

Directions:
1. Cream the butter, margarine, and sugars till fluffy

2. Beat in the eggs one at a time, then add the vanilla

3. Mix all of the dry ingredients together in a separate bowl, and then add to the remaining ingredients

4. Preheat the oven to 345

5. Wrap about 1 1/2 tablespoons of dough around the caramel. Roll it into a ball in your hands. Place the balls on a parchment covered cookie sheet

6. Bake the cookies for about 10-12 minutes

7. Let the cookies cool on the parchment paper for a minute

8. Melt the candy coating by following the directions on the back of the packaging. Pour the melted candy in a sandwich bag and clip the corner

9. Drizzle the candy over the cookies

10. Place the cookies on a cooling rack and allow them to cool

CREAM PUFFS

2009-07-21T12:45:00.000-07:00

My friend Lauren came over today and we made these. We were so excited about them because they are so yummy...it's unbelievable! You must try these!

Ingredients:
For the custard
1 (5.1 ounce) packages Instant Vanilla Pudding
1 1/2 cups Heavy Whipping Cream
3/4 cup milk

For the puffs
1/2 cup Butter
1 cup Water
1/4 teaspoon Salt
1 cup AP Flour
4 Eggs

Directions:
1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.

2. Preheat oven to 425.

3. In a pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl, then cover it and put in the freezer for 5 to 10 minutes to cool.

4. Using a mixer, beat in the eggs one at a time, mixing well after each. Spray your baking sheet with cooking spray and then sprinkle flour on top. Move around the flour to fully coat the sheet and then turn it over to dump the excess. Spoon your batter onto your baking sheet.

(It works best to use a small cookie scoop, as it is perfect size and the perfect shape.)

5. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Centers should be dry. Poke a small hole in the bottom of your cream puffs to allow steam to escape and prevent collapsing.

6. When the shells are cool, fill them with the pudding mixture by using a pastry bag to pipe the pudding into the shells.

Yields: 30 (when using a little cookie scoop)

FRENCH TOAST

2009-07-21T08:59:00.000-07:00

Sometimes there is nothing better than nice warm french toast for breakfast. It is quick and easy and always tastes good.

Ingredients:
2 Eggs
1 tablespoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Cinnamon
1/2 cup Milk
6 slices Bread

Directions:
1. Mix all ingredients in a bowl and dip bread into milk mixture. Cook on hot griddle until golden brown.

MAPLE SYRUP

2009-07-21T08:47:00.000-07:00

I grew up with my mom making this syrup. It is so light and delicious. I really do not like store bought syrup because it is so thick and too sweet. Try this out, you'll love it.

Ingredients:
1 cup Water
2 cups Sugar
1/2 teaspoon Mapeline

Directions:
1. Start by boiling your water

2. Add your sugar. Slowly add a little bit of sugar at a time, letting it disolve and come back to a boil.

3. Add in your Mapeline and let it simmer. (If you don't know what Mapeline is, you can find it with all the spices in the store. Its by all of the flavor extracts!)

Scotcheroos

2009-07-16T17:31:00.000-07:00

When I was a teenager, one of my church leader made these. I thought they were so good. Well about a month ago I found this recipe for them, and instantly remembered how much I loved them before. I instantly had to make them, and have made them a few times since. Thanks Angie

Ingredients
1 cup Light Corn Syrup
1 cup Sugar
1 cup Creamy Peanut Butter
6 cups Rice Krispies
1 cup Semi-Sweet Chocolate Chips
1 cup Butterscotch Chips

Directions
Place corn syrup and sugar into large microwave-safe bowl. Microwave 80-90 seconds (don't overheat), remove from microwave and stir. Stir in peanut butter till it melts. Add cereal, stir until well coated. Put mixture in 13x9-inch pan coated with cooking spray. Set aside.

Melt chocolate and butterscotch chips in microwave by heating 30 seconds and stirring till melted. It will melt eventually, do not over microwave chocolate or it will burn. Spread evenly over cereal mixture. Let stand until firm.

Corn Dogs

2009-07-16T15:45:00.000-07:00

These are so tasty! If you love the place Hot Dog on a Stick, then you will absolutely love these. It will take a couple times of making these until you get it down. Sometimes it can be tricky knowing how long to let the batter drip off without making the batter too thin. Once it gets in the oil it may take some time to learn what speed to spin the hot dogs so it keeps the shape. When you get it down just right, they will be so perfect...and nice and soft inside.

Ingredients
2 cups Flour
3/4 cup Cornmeal
1/2 cup Sugar
1 3/4 teaspoons Salt
1 teaspoon Baking Soda
1 3/4 cups Milk
2 egg Yolks (slightly beaten)
10 Hot Dogs
Oil (for frying)
Sticks (I just use wooden sticks I bought at a candy supply store)

Directions
Dry off hotdogs, roll in flour and brush off the excess, and put on a stick. (I also like to put a long skewer stick in as well so I have more to hold on to when frying)

Combine the flour, cornmeal, sugar, salt, and baking soda in a bowl and mix. Add the egg yolks and milk into the dry mixture and beat until smooth.

Heat the oil to 350 degress.

Dip the hotdog into the batter and let some of the batter drip off of the hotdog.

Put into oil and start spinning the hot dog so that it keeps its shape. Fry until brown.

OLIVE GARDEN BREAD STICKS

2009-07-15T18:53:00.000-07:00

Who doesn't love the bread sticks and salad from The Olive Garden. I love these because they don't have an overwhelming flavor of garlic, and are nice and salty. I love to dip these in either left over salad dressing or left over sauce from your pasta. Very delicious, and easy to make.

Ingredients:
For the Dough
1 package Yeast
4 1/4 cups AP Flour, plus more for dusting
2 tablespoons Butter, softened
2 tablespoons Sugar
1 tablespoon Fine Salt

For the Topping
3 tablespoons Butter, melted
1/2 teaspoon Kosher Salt
1/4 teaspoon Garlic Powder
Pinch of dried oregano

Directions:
1. Make the dough: Place 1/4 cup warm water in the bowl of a mixer. Sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the butter, sugar, fine salt, 1 1/4 cups plus 2 tablespoons warm water, and flour. Mix with the dough hook until a slightly sticky dough forms, 5 minutes.

2. Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot long log and then cut into 16 1 1/2 inch long pieces. Knead each piece slightly and shape into a 7-inch long bread stick. Arrange 2 inches apart on a parchment lined baking sheet. Cover with a cloth and let rise in a warm spot until almost doubled, about 45 minutes.

3. Preheat the oven to 350. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoons of the kosher salt. Bake until lightly golden, about 12-15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

GARLIC RED POTATOES

2009-07-15T11:36:00.000-07:00

These potatoes are pretty good. Feel free to add more garlic if you find it needs it. You can either keep the skins on the potatoes or peel them off. This time I peeled half the potatoes so there wasn't too much skin (as you can see in the picture).

Ingredients:
2 pounds Red Potatoes, cubed (skins on)
3 teaspoons Garlic, minced
1/2 cup Butter or Margarine
1/4 cup Milk
1/4 teaspoon Steak Seasoning
1/4 teaspoon Garlic Powder
Salt and Pepper

Directions:
1. Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the minced garlic to the water for flavor. Bring to a boil, and cook until easily pierced with a fork.

2. Drain the potatoes, and add the butter. Mash until the butter is melted. Mix in the milk, steak seasoning, garlic powder and remaining garlic. Mix potatoes with an electric mixer until smooth. Salt and pepper to taste.

(If you want more of a garlic flavor, just add more Garlic.)

COUNTRY FRIED CHICKEN

2009-07-14T15:59:00.000-07:00

I really like fried chicken a lot, but I do not like it greasy. This recipe is great because you fry your chicken for just a minute and then bake it the rest of the way. This helps it to not be so greasy. I love this meal at restaurants, so I decided to start making it from home. I have always made fried chicken before, but I love eating it with Country gravy...which I just started making.

Ingredients:
Chicken Breasts
Flour
Eggs
Oil
Country Gravy Packet

Directions:
1. Heat up some oil in a skillet on medium-high. Preheat oven to 250. Grease your casserole dish.

2. If your chicken is a thick breast, then pound it flat. I like my fried chicken to be thinner, about 1/2 in thickness or so...and even in flatness. On a plate put down a lot of flour. To season your chicken you are going to season it on this step. Pour TONS of your seasonings on your plate of flour. I like to season mine with Lawry's (seasoning salt), Garlic, and Pepper. Make sure to pour a ton of seasonings...be VERY VERY generous.

3. Crack open a couple eggs in a bowl and beat them. Dip your chicken breast into the egg and cover it on both sides. Take the chicken out of the egg and put it on the plate of flour. I use a spoon and spoon on tons of flour on the top of the chicken. Turn it over and do the same to the other side. Dip it in the egg again and repeat the same step in the flour again.

4. Take the chicken from the flour and set it in the hot oil. Once it gets golden brown on one side which just takes a minute, turn it to the other side to brown. Watch your chicken carefully so that you don't burn your chicken in the oil. Transfer your chicken into your greased dish. Put your chicken in the oven and cook for 2 hours. If you like your batter to be crispy then crank up the heat to 450 for about 10 minutes at the very end of cooking it.

(Cooking it on a low temperature for 2 hours will cook it slowly and help your chicken to not dry out)

5. When you chicken is finished, pull it out of the oven to start cooling. In the meantime, prepare your country gravy as it says on the packet. Sometimes the gravy can be quite thick, so add more liquid to it if you desire. You can also add some salt and pepper to the gravy if you'd like so it would add a little more flavor.

6. Pour your gravy over the chicken breasts and serve.

(1 packet gravy should be enough for 2-3 chicken breasts)

POPOVERS

2009-07-14T13:33:00.000-07:00

Allen and I went to one of our friend house a few weeks ago for dinner and they hooked me on these. They are so wonderful. I get sick of having the same bread over and over again at dinner, so it is nice to change things up a bit. These are so cool because you don't have to knead dough and wait for it to rise. It is a liquid that you pour into these nifty pans (click here to see where you can buy some) and put them in the oven. They pop up and are hallow inside. It's almost like the outside part of a cream puff. You break them in half length wise and spread butter and jam inside. What a yummy side dish and a nice change from regular dinner rolls. Thanks Lauren!

Ingredients:
3 tablespoons Butter, melted
3 large Eggs
1 cup Milk
1 cup AP Flour
1/4 teaspoon Salt
Butter
Jam

Directions:
1. Have a standard 6-cup or miniature 12-cup popover pan. Lightly grease the pan or dishes with 2 tbsp of the melted butter.

2. In a blender, mix together the eggs, milk, and the remaining 1 tbsp of melted butter until foamy. Mix in the flour and salt until smooth. Do not over-mix. The batter should be thin. Fill each prepared cup two-thirds full with the batter.

3. Place the pan on the center rack of a cold oven and immediately turn the temperature to 375 degrees. Bake the popovers until they are puffed high and deep golden brown. Bake 35-45 minutes for standard-sized popovers and about 25 for miniature popovers. Do not open the oven door for the first 30 minutes of baking, or the popovers may not rise fully.

4. Remove the pan from the oven and immediately pierce the side of each popover with the tip of a sharp knife to allow steam to escape. Let stand for 5 minutes. Serve with butter and jam.

PEANUT BUTTER COOKIES

2009-07-13T20:11:00.000-07:00

After many years of unsuccessful baking, I am finally having good luck!

Ingredients:
2 cups AP Flour
1/2 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1 cup Creamy Peanut Butter
1 cup (2 sticks) Butter, softened
1/2 cup Brown Sugar, packed
1 cup Sugar
1 Egg
2 teaspoon Hot Water
1/2 teaspoon Vanilla Extract

Directions:
1. Cream together your butter, sugar, brown sugar, and peanut butter.

2. Add your egg, vanilla, and then your salt.

3. Dissolve your baking soda in the hot water, and then add it to the cookie batter.

4. Mix your baking powder and flour together and then add it to the batter. Mix until smooth.

5. Preheat your oven to 350. Cover your bowl with saran wrap and put it in the fridge for 15 minutes. Spray your cookie sheet and then sprinkle flour on top. Move the flour around to fully coat your pan. Turn the pan upside down to remove excess flour. Put your pan in the fridge to cool.

6. Scoop out some batter and roll in the hand into a ball. Put it on your cookie sheet. You want them to be about 1-inch balls. Fill your cookie sheet leaving about and inch and a half between each ball. Use the back side of your fork to put criss-cross marks in the cookie dough.

7. Bake for about 8 minutes or until cooked. You want them to still be kind of doughy so they are soft and gooey.

8. Remove the cookies from the cookie sheet immediately and let them cool on a cooling rack.

CROCK POT CORDON BLEU

2009-07-13T19:56:00.000-07:00

This recipe is best when you use smoked ham and pound out the chicken as thin as you can possibly get it. The smoked ham adds so much flavor not only to the chicken, but the sauce as well.

Ingredients:
3 Chicken Breasts
Deli Sliced Smoked Ham
Deli Sliced Cheese (Swiss, Mozzarella, or Provolone)
1 large can Cream of Chicken Soup
1/4 cup Milk

Directions:
1. Pound your chicken breasts flat. The easiest way for me to do this is by beating the chicken with your rolling pin. Roll it to about 1/2 inch in thickness, but if you can get it even thinner...even better!

2. Lay the ham on top of the chicken to cover it completely. You will need 1-2 slices of deli ham to cover it depending on the size of the slice. Lay down the cheese on top of the ham. Roll up the chicken with the ham and cheese inside and put a few tooth picks in it keep it from unrolling.

3. Put your rolled chicken in your crock pot and then sprinkle it with seasonings of your choice.

4. In a bowl, mix your milk and soup and then pour it over your chicken in the crock pot.

5. Cook your chicken on low for about 4 hours. Serve with a side dish (potatoes, rice, egg noodles...)

CHOCOLATE CHIP COOKIES

2009-07-10T13:56:00.000-07:00

Up until today I have never had cookies turn out. I love to cook, and I am pretty good at it, but baking is a different story. I have tried many recipes and they were just GROSS. I have never, and I mean NEVER had a better homemade chocolate chip cookie than these. They are delicious. Thank you Jaime for the recipe. I will keep it forever! (I made some slight changes)

Ingredients:
1 cup Butter, softened
1 cup White Sugar
1 cup packed Brown Sugar
2 Eggs
2 teaspoons Vanilla Extract
3 cups AP Flour
1 teaspoon Baking Soda
2 teaspoons Hot Water
1/2 teaspoon Salt
2 Cups Semisweet Chocolate Chips

Directions:
1. Preheat the oven to 350.

2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.

3. Dissolve baking soda in the hot water. Add this to your batter along with the salt.

4. Stir in flour and then your chocolate chips.

5. Grease your cooking sheet and then sprinkle flour on top. Move the flour around to fully coat the pan and then tip it over to dump the access. Put the cooking sheet in the freezer for 3 minutes so that it is nice and cool. This will help your cookies from starting the cooking process before you put them in the oven.

6. Spoon your batter onto your pan.

7. Bake for about 8 minutes for small cookies, and 10 minutes for large cookies. Pull them out of the oven when they are still soft and just BARELY browning around the edges.

8. Drop your pan flat on your stove so that the cookies will drop flat. Take the cookies immediately off the cookie sheet and put them on a cooling rack to cool.

ORANGE CHICKEN

2009-07-08T18:06:00.000-07:00

I am obsessed with the Orange Chicken from Panda Express. But who needs Panda Express when you can make it from home? Try it out. Tell me what you think. I love it!

Ingredients:
2 Large Chicken Breasts
1 egg
1 1/2 teaspoon Salt
1/2 teaspoon Black Pepper
Oil (for frying)
1/2 cup Cornstarch
1 tablespoon Cornstarch
1/4 cup Flour
1 tablespoon Ground Ginger
1 teaspoon Minced Garlic
1/2 teaspoon Crushed Red Peppers
1 Green Onion (sliced thin)
1/4 cup Water
1/2 teaspoon Sesame Oil
1 1/2 tablespoons Soy Sauce
1 1/2 tablespoons Orange Juice
5 tablespoons Sugar
5 tablespoons White Vinegar
1 Orange, zest of (OPTIONAL)

Directions:

1. Cut up your chicken breasts into bite size pieces. Put the chicken into a bowl. Stir in the egg, pepper, and 1 tablespoon of oil.

2. In a seperate bowl stir in the flour and the 1/2 cup of cornstarch.

3. Spoon out the chicken from the liquid mixture and put the pieces into your flour mixture. Stir around well until the chicken is fully coated int the flour and cornstarch.

4. Heat up some oil in a large pan on medium heat. Once the oil is really hot, spoon your chicken out of the bowl and set the pieces in the oil in a single layer. Flip each piece over once it is golden brown. When the chicken is cooked and brown, pull it out of the oil and set aside. Dump the oil and clean your pan.

5. In a bowl add the soy sauce, orange juice, sugar, and white vinegar. Stir.

**You need to work QUICK in the following steps and be ready with your ingredients. I burnt my first batch because I wasn't fully prepared...so I had to start over. Get out the remaining ingredients and measuring tools. Have the lids off the spices and have your onion cut so you are ready.

6. Add a tablespoon of oil in your clean pan. Add your ground ginger and minced garlic. Stir-fry until fragrant. (about 10 seconds)

7. Add and stir-fry your crushed red peppers and green onions.

8. Add the sesame oil. Stir for 3 seconds.

9. Add in your mixture that you have in your bowl containing the soy sauce, orange juice, sugar, and vinegar. Bring to a boil.

10. Add your cooked chicken and stir until mixed.

11. Add in the water and the remaining tablespoon of cornstarch. Stir until smooth.

12. Heat until thickened. If you want to add the orange zest you do it at this point. Only add it if you want it to have a lot of orange flavor, as it adds a ton. I would recommend skipping the orange zest if you dont want it REALLY orangy.

13. Serve with rice.

SERVES: 2

CREAM CHEESE CHICKEN

2009-06-25T08:51:00.001-07:00

This is another great recipe I got from Allen's family. I shared it with my family and they all loved it so much. It is really easy and nice to throw in the crock pot and not have to think about it. It has so much flavor. You will love it!

Ingredients:
3 Chicken Breasts
2 Cans Cream of Chicken Soup
1/4 Cup Apple Juice
1/2 Packet of Italian Dressing Mix
4 oz Cream Cheese
1/3 Cup Sour Cream
Egg Noodles or Rice

Directions:

1. Wash your chicken breasts and cut them into thick strips. I normally cut each breast into 3 equal strips. Put them in the bottom of your small crock pot.

2. Pour on top of your chicken the soup, apple juice, and 1/2 the italian packet (the italian packet is one of those packets to make italian dressing, like how they sell those ranch packets). Stir everything around in your crock pot and then put the lid on it. Cook on low for about 6 hours.

3. A half hour before everything is done in the crock pot, put in your cream cheese and sour cream. Stir this around well and put the lid back on for the remaining 30 minutes.

4. Boil your noodles (you can make rice instead if your prefer) and then drain the water.

5. Serve your chicken and sauce over your noodles.

**If you are using a large crock pot, you may want to double the batch so that everything doesn't burn...but beware, it will make a lot!

FRENCH BREAD

2009-06-23T16:41:00.001-07:00

This recipe is my mother in laws. I love french bread and never knew how to make it. Well one time when I was at her house she made it to go with some lasagne, and immediately I wanted the recipe. It is so yummy. I always figured that it was cheaper just to buy a loaf of french bread at the store for $1.50 then to make it...but that is not the case. It hardly takes any ingredients to make this recipe and you get TWO loaves. What a deal. Try it out and make it for dinner...everyone will be impressed!

Ingredients:

2 Tablespoons Yeast

2 Cups Warm Water

3 Tablespoons Sugar

1 Tablespoon Salt

5 Tablespoons Oil

5 Cups Flour

Directions:
1. In a bowl mix together your yeast and 1/2 cup of your warm water. Set your yeast and water aside and let it proof.

2. In another mixing bowl, mix together your sugar, salt, oil, and the remaining warm water. Mix this well.

3. Add in 3 of the cups of flour. Once that is mixed in, add your yeast mixture that has been proofing.

4. Once everything is mixed well, add your remaining 2 cups of flour. Knead this until your dough is smooth and pulling away from the sides of your bowl. Your dough should be somewhat stiff and sticky.

5. Let you dough sit for 10 minutes and then knead for 1 minute.

6. Repeat step 5 five times.

7. Once you have done this, cut your dough in half and roll each half into a long loaf.

8. Put your 2 loaves onto your greased french bread pan and slash each one three times at a diagonal.

*You can find french bread pans at most kitchen stores. I got mine at the Bosch Kitchen store in Orem, Utah. You can also purchase them online. I found some cheap ones HERE

9. This step is optional. If you want, lather the loaf with egg whites and then sprinkle with sesame seeds.

10. Let your dough rise for about 45 minutes.

11. Bake your bread at 350 for about 35 minutes. When your dough comes out the top will be really hard. Do not freak out, as it will become very soft as it cools.

12. Let your bread cool for 30 minutes and then serve.