Tuesday, November 16, 2010

Malibu Chicken

This is an easier version of Chicken Cordon Bleu and a spin off from the Sizzler version.
From: Joan Morris
4-6 chicken breasts
4-6 swiss cheese, sliced
4-6 ham slices
Seasoned bread crumbs
Place boneless, skinless chicken breast on parchment and pound with meat mallet.
Dredge in bread crumbs. Place in 9x13 pan sprayed with Pam. Bake 40 minutes at 400. Remove from oven and place ham and then cheese on chicken and bake for 10 more minutes or until cheese melts.

Chicken Fajitas

10 chicken tenders
Taco seasoning
1 red pepper, sliced
1 green pepper, sliced
1 onion, sliced
2 garlic cloves, chopped
mushrooms, sliced
Vegetable oil
Cook onion in vegetable oil in grill pan, add the chicken and 2 T. of taco seasoning and cook through add salt and pepper to taste. Remove chicken from the pan and cut into strips. Add peppers. Cook until soft and add mushrooms and chicken back into pan and brown all together.
Serve with tortillas, beans and rice, lettuce, cheese, and sour cream.

Tortilla Soup

From: Kara Deverall
1/2 lb. boneless, skinless chicken (boil and shred)
1 15 oz. can whole tomatoes
1 10 oz. can green enchilada sauce
1 med. onion, chopped
1 4 oz. can green chiles, chopped
2 cloves garlic, chopped
2 c. water
1 14 oz. can chicken broth
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. salt
1/4 tsp. black pepper
1 bay leaf
Cook onion and garlic in soup pan with a little bit of vegetable oil. Cook until onions are transparent. Add all the ingredients and heat through. Serve with homemade tortilla strips. Serve with sour cream, cilantro, and cornbread.

Monday, November 15, 2010

Spaghetti Pie

This is a great meal to take to others. It is similar to lasagne but much easier to make.
From: Joan Morris
Spaghetti, cooked al dente
1 lb. ground turkey or hamburger
Spaghetti Sauce, 1 jar or homeade
1 can cream of mushroom soup
2 c. cheddar cheese, grated
1 c. parmesan cheese, grated
Boil the spaghetti noodles. Layer in bottom of 9x13 pan sprayed with Pam. Spread can of cream of mushroom soup over pasta. Sprinkle with cheddar cheese. Brown meat in skillet, drain fat, then pour spaghetti sauce in skillet on stove and heat through. Pour on top of cheese. Sprinkle parmesan cheese on top of spaghetti sauce and bake in 350 oven for 30 minutes.

Sunday Pork Chops

This is one of our favorite Sunday meals. Serve the pork chops with mashed potatoes and gravy, green beans and applesauce.
From: Joan Morris
4-6 pork loin chops
1/2 c. milk
1 c. seasoned bread crumbs
seasoning salt to taste
1/4 c. butter
Dip the pork chops in milk, then in the bread crumbs. Place in 9x13 baking dish sprayed with Pam. Sprinkle with seasoning salt. Place a small pat of butter on each pork chop.
Bake in 350 oven 45-60 minutes.

Chicken Cordon Bleu

From: Lion House Cookbook
4 whole chicken breasts
8 thin slices cooked ham
4 slices swiss cheese, cut into fingers about 1 1/2 inches long and 1/2 thick
thyme or rosemary
1/4 c. melted butter
1/2 c. cornflake crumbs
Skin and bone chicken breast halves. Place each half between sheets of parchment, skinned side down, and pound with meat mallet to about 1/8 inch thickness.
On each ham slice place a finger of cheese. Sprinkle lightly with seasonings. Roll ham and cheese jelly-roll style, then roll each chicken breast with ham and cheese inside. Tuck in ends and seal well. Fasten ends with toothpicks. Dip each roll in melted butter, then roll in cornflake crumbs, turning to thoroughly coat each roll. Place rolls in 9x13 baking dish. Bake, uncovered, in 400 oven for about 40 minutes, or until chicken is golden brown. Serve with Cordon Bleu Sauce, if desired. Makes 6-8 servings.
Cordon Bleu Sauce
1 can cream of chicken soup
1/2 c. sour cream
1 teaspoon lemon juice
Blend ingredients and heat. Serve over chicken rolls, if desired.

Chicken Provencal "Stoup"

A stoup is thicker than soup and thinner than stew and best of all, a one-pot meal!
From: Rachel Ray
2 medium carrots, peeled
2 cloves garlic, chopped
2 T olive oil
1 medium zucchini
1 small to medium red bell pepper, seeded
1 medium onion, peeled and halved
salt and pepper
1 T herbes de Provence
1 1/2 lbs. small red potatoes
1 c. dry white wine (I use chicken stock)
1 (14 oz.) can diced tomatoes
1 qt. plus 1 c. chicken stock
1 lb chicken tenders, diced
Crusty bread
One medium soup pot preheated over medium high heat. While soup pot heats, chop carrots into 1/4 inch dice, then add garlic, and stir to coat in olive oil. Chop and drop in the zucchini, pepper, and onion next 1/2 inch dice. Season all the veggies with salt and pepper and herbes de provence. Cook the veggies together 5 minutes. While they cook, cut potatoes into thin wedges. Add wine to veggies and reduce a minute or so. Add the tomatoes, cut potatoes and stock to the pot, cover the pot and raise heat to high. Bring the stoup to a boil then add cut chicken and simmer 8-10 minutes until potatoes are just tender and chicken is cooked through. Serve stoup in shallow bowls. Top soup with chopped parsley and pass crusty bread at the table for dipping and mopping.

Saturday, November 13, 2010

Coconut Cupcakes

From: Tricia Mickelsen
1 yellow cake mix
4 eggs
1 small box instant coconut pudding
1/2 c. water
1/2 c. vegetable oil
2 t. coconut extract
8 oz. sour cream
Beat together and put into lined cupcake tins. Bake at 350 for 20 minutes or until toothpick comes out clean. Cool before frosting.
Coconut Buttercream Frosting
1 16 oz. pkg powdered sugar
1/2 c. softened butter
3-4 T milk
2-3 t. coconut extract
Beat together until fluffy and spread or pipe on top of cooled cupcakes. Brown shredded coconut in the oven-be careful not to burn! Dip frosted cupcakes into toasted coconut or sprinkle coconut on top of cakes.

Lily Blacker's Potato Salad

Every 4th of July our family would join with the Blacker family for swimming and a picnic and then we would pull out our folding chairs and watch the fireworks in the front yard. Lily would always make her delicious potato salad. It is moist and flavorful!
1 qt. diced, cooked red potatoes
6 green onions (finely minced
1 c. miracle whip
1/2 t. prepared mustard
8 hard boiled eggs (chopped)
salt and pepper to taste
1/3 c. sweet pickle juice
2 T sugar
(Patty also adds chopped celery and dill pickles)
Mix dressing: Miracle Whip, pickle juice, mustard and sugar. While potatoes are still warm season and add dressing to potatoes. Refrigerate for 3-4 hours. Use lots of dressing to make it moist.

Blue Cheese and Walnut Salad with Maple Dressing

From: Patty Mickelsen
1 (10 oz.) bag baby spinach
2/3 c. toasted walnuts
1/4 c. maple syrup, warmed
1/4 c. olive oil
1/3 c. blue cheese, crumbled
1/3 c. fried bacon, crumbled
1/4 c. cider vinegar
salt and pepper to taste
Place spinach in a large bowl. Top with blue cheese, walnuts and bacon. Warm maple syrup in a small sauce pan. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow stream. Whisk maple syrup into dressing slowly. Pour dressing over salad and season with salt and pepper to taste. Toss and serve.

Patty's Holiday Cheese Ball

These are a Mickelsen Christmas tradition. Patty made these and whole wheat bread and delivered them as Christmas gifts to all her neighbors and friends.
8 oz cream cheese
2 T dried minced onion
1 T worcestershire sauce
3 T ketchup
2 c. grated cheddar cheese
2-3 tsp. garlic powder (to taste)
Finely chopped pecans, walnuts or dried parsley to coat cheese ball.
Mix all ingredients together except nuts or parsley and shape into a ball. Roll shaped ball into nuts or parsley flakes. This recipe makes 1 large ball or 2 smaller balls.

Blonde Brownies

This is Patty's recipe. They are chewy and delicious!
From: Patty Mickelsen
1/2 c. butter
1 t. vanilla
2 t. baking soda
2 c. brown sugar (packed)
1 1/2 c. flour
1 c. chopped nuts (optional)
2 eggs
1/2 t. salt
Melt butter in a saucepan or microwave and stir in brown sugar until blended. Stir in eggs and vanilla. Mix dry ingredients together and stir into sugar mixture. Stir in nuts. Spread batter into greased 9 x 13 pan and bake at 350 for 25 minutes or less. Don't over bake. Cut into squares while still warm.

Knife and Fork Soup

I got this recipe from Linda Garner when we lived on Collister when we first moved to Boise. I shared it with my Mom and Dad and it became one of their favorites. It is very good and quick to make. It can be ready to serve in about 40 minutes.
From: Linda Garner
1 1/2 lb. Italian smoked sausages, cut into bite size chunks, (I use turkey sausage)
1 c. thinly sliced carrots
1 c. thinly sliced celery
1 envelope onion soup mix
2 T sugar
1 tsp. salt
1/4 tsp red pepper flakes
1/2 tsp. oregano
6 c. boiling water
1 qt. tomatoes
1 zucchini,sliced into bite size pieces
1 pkg. frozen hashbrowns
1 can green beans, drained
Cook all except potatoes and beans for 25 minutes. Add potatoes and beans and heat until potatoes are done.

Friday, November 12, 2010

Mom's Mud Pie

It's tradition in our family to pick your favorite dessert for your birthday-- so no crappy store bought birthday cake with dye-your-tongue frosting for us! There are so many variations you can create according to your liking too, like swapping Reeses PB cups for Snickers, or Twix, etc. and same with ice cream flavors.
From: Joan Morris
1 store bought (or homemade Oreo crust)
1 bottle good quality hot fudge (I like Mrs. Richardson's)
1/2 gallon ice cream (I used Reeses Peanut Butter Explosion, but Moose Tracks is also a fav)
Whipped Cream
4-5 Reeses PB cups, chopped thickly

Pull your ice cream out of the freezer a few minutes before assembling to soften. Heat hot fudge in the microwave for a few seconds (15-30) until runny. Pour half the bottle into Oreo crust. Smooth softened ice cream in a mound on top of crust. Freeze until set again. When ready to serve, pour a little of the extra hot fudge over top, sprinkle the Reeses PB cups, and squirt with whipped cream. Enjoy!

Patty's Potato Cheese Soup

From: Patty Mickelsen
3 large potatoes, peeled and cut into cubes
1/2 c. chopped celery
1 c. chopped onions
1 T butter
salt and pepper to taste
4 c. chicken broth
1 c. chopped carrots
1 T oil
2 c. half and half or evaporated milk
1 c. grated cheese
In a soup pot saute vegetables in oil and butter. Add chicken broth and simmer until veggies are tender. Add half and half and heat through but do not boil Add cheese and stir until melted. Ladle into soup bowls and garnish with croutons and grated cheese.

Chicken and Wild Rice Soup

This is one of Dad's favorite soups.
From: Joan Morris
1 (6 oz) package Uncle Ben's Long Grain and Wild Rice
3 (14 oz) cans chicken broth
1 small onion, chopped
2-3 carrots, sliced
3-4 ribs celery, sliced
1/3 c. butter
1/3 c. flour
2 tsp. salt
2 tsp. pepper
2 c. milk or half and half
1-2 chicken breasts, cooked and cubed
4-6 slices bacon, cooked and crumbled
Cook rice according to package directions. In a large soup pot or saucepan, cook onions, carrots, and celery in chicken broth until tender. in a medium saucepan, melt butter and add flour, stirring until a smooth paste is formed. slowly add milk, stirring constantly until sauce is thickened.
Add white sauce to broth and vegetables, stirring until smooth. Add chicken and rice. Cook until soup is hot but not boiling. Add bacon just before serving.

Chicken Fettuccine

1 lb. fresh fettuccine
1/4 c. butter
1 c. cream or evaporated milk
4-5 chicken breasts
olive oil
Parmesan cheese
Fresh nutmeg
Pinch of salt and fresh ground pepper
Brown the chicken and garlic in the olive oil and a little butter. Remove from pan. Boil the pasta until done. Drain. Melt the rest of the butter in the pan and whisk in the cream. Heat through, add the noodles, Parmesan cheese, and nutmeg and mix together. Top with chicken and more Parmesan cheese.

Quick Black Forest Cake

Here's my Octoberfest recipe for Black Forest Cherry Cake.
From: Joan Morris
1 package devil's food cake mix with pudding
3 eggs
1 T almond extract
1 21 oz can cherry pie filling
1 1/2 c. chocolate chips
1/2 c. oil
1 T butter
2 T milk
1/2 c. powdered sugar
Preheat oven to 350
Mix together: cake mix, beaten eggs, almond extract, half of the cherry pie filling, oil and 1 c. chocolate chips. Stir until just combined. pour batter into a greased bundt pan.
Bake ina 350 oven for 45-5- minutes or until a toothpick inserted in the center comes out clean. Remove cake from oven and cool.
Glaze: Heat 1/2 c. chocolate chips, butter, and milk in saucepan over medium high heat. Once semisweet chocolate chips are melted and mixture is combined, stir in powdered sugar.
Spread glaze over cake. Decorate cake with other half of cherry pie filling and serve with whipped cream.

Peanut Butter Blossoms

48 Hershey's Kisses
1/2 c. shortening
3/4 c. peanut butter
1/3 c. sugar
1/3 c. packed brown sugar
1 egg
2 T milk
1 tsp. vanilla
1 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
granulated sugar
Heat oven to 375 Remove wrappers from chocolates.
Beat shortening and peanut butter in large bowl until well blended. Add 1/3 c. sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Shape dough into 1 inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
Bake 8-10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. Makes about 4 dozen cookies.

Pickled Cucumbers and Red Onion

These are a delicious taste of Scandinavia. My Dad always had bowl of pickled cucumbers in the fridge every summer.
From: Tyler Florence
1 Burpless cucumber (or English)
1/2 small red onion
2 T fresh picked dill sprigs
1 1/2 c. white vinegar
1 c. sugar
5-6 allspice berries
Using a mandoline or sharp knife, finely slice the cucumbers and red onion. Put in a mixing bolw with the dill sprigs and a pinch of salt while you prepare the pickling solution.
In a small pot over medium heat, combine white vinegar, sugar, allspice and salt. Stir well until the liquid is simmering and the sugar has completely dissolved. Pour pickling liquid over red onion and cucumbers and stir to ensure everything is evenly coated. Allow to cool to room temperature, then cover with plastic wrap (press the plastic wrap down onto the cucumbers so there is no air) and refrigerate. Chill for at least 4 hours to cool completely before serving.

Chocolate Candy Cane Cookies

Sarah P made these cookies last year for Christmas Eve. They were a BIG hit.
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg
1 cup plus 2 tablespoons powdered sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 teaspoon peppermint extract
2 drops (or more) red food coloring
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies (about 4 ounces)
For cookies:
Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
For filling:
Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). DO AHEAD Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.

Dessert Pizza

Makes 2 round pizza pans or 1 large rectangular pan
3/4 c. butter
2/3 c.sugar
1/2 tsp. almond extract
2 c. flour
1/4 tsp. salt
2 eggs
1 tsp. baking powder
1 c. shredded coconut
Cream butter and sugar, then add eggs and extract. Mix flour, baking powder, and salt, then add to cream mixture. Stir in coconut. Chill for 2 hours. Press onto greased pizza pans or cookie sheet. Crust will be very thin, but will puff up when baked. Bake at 375 degrees for 10-15 minutes until the edges start to brown.
1-8 oz. pkg. cream cheese softened
1/2 c. powdered sugar
1 8 oz tub of cool whip
Blend cream cheese and sugar until smooh. Fold in cool whip. Spread evenly over crust. Top with kiwi, mandarin oranges, strawberries, blueberries, raspberries, pineapple, etc.

Sara's Caramel Pull apart bread

From: Sara Cardon
2 (12 oz) cans refrigerated buttermilk biscuits
1/2 c. heavy whipping cream
1 c. packed brown sugar
1 t. cinnamon
Cut biscuits into 4 pieces. Layer pieces around a bundt pan. Mix brown sugar, cinnamon, and whipping cream together, then pour over biscuit pieces. Bake at 350 for 20-35 minutes. Cool 5 minutes before inverting on a plate. Serve warm.

Steel Cut Oatmeal

My new favorite breakfast.
From: Alton Brown
1 tablespoon butter
1 cup steel cut oats
3 cups boiling water
1/2 cup whole milk
1/2 cup plus 1 tablespoon low-fat buttermilk
1 tablespoon brown sugar
1/4 teaspoon cinnamon
In a large saucepot, melt the butter and add the oats. Stir for 2 minutes to toast. Add the boiling water and reduce heat to a simmer. Keep at a low simmer for 25 minutes, without stirring.

Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon. I add frozen berries from Costco and brown sugar. Yum!

The Best Turkey Ever!!

Thanksgiving Turkey Brine
I made this for Thanksgiving in 2009. It really was the best, moistest turkey I've ever cooked.
6 quarts tap water
1 pound kosher salt
1 cup molasses
2 cups honey
1 cup soy sauce
1 tablespoon dried red pepper flakes
1 tablespoon dried sage
Large bunch fresh thyme
2 heads garlic broken into individual cloves, unpeeled
5 pounds ice cubes
14 to 18-pound turkey, cleaned, innards removed
1 pound unsalted butter, softened
2 lemons, zested
In a medium pot, bring 3 quarts of the tap water to a boil over medium heat. Put the kosher salt in a large bowl and slowly (and carefully!) pour the boiling water over the salt. Stir to blend.

Add the molasses, honey, soy sauce, red pepper flakes, sage, thyme and garlic to the salt and water mixture. Stir to blend. Add the remaining 3 quarts of cool water. Add the ice to a cooler or bucket large enough to hold the brine and the turkey. Pour the brine over the ice and use a large whisk to blend all of the ingredients.

Submerge the turkey, breast side down, in the brine. Make sure the cavity of the bird fills with the liquid as you are submerging it. Cover the cooler and allow the bird to sit in the brine overnight or for about 12 hours.

Remove the bird from the brine and dry it thoroughly with thick (absorbent) kitchen towels. Take care to wipe inside the cavity as well. Discard the brine. Whisk together the butter and the lemon zest. Gently lift the skin covering 1 breast of the turkey and spread half of the butter right on the meat under the skin. Repeat with the other breast. The butter will add extra moisture and richness as the bird roasts.

Preheat the oven to 350 degrees F.

Arrange the turkey in a roasting pan fitted with a rack. Put on the lower rack of the oven and roast until the internal temperature of the turkey taken from the thickest part of the thigh reads 170 degrees F on an instant-read thermometer, about 3 1/2 hours. Remove the turkey from the oven to a cutting board or serving platter and tent with foil. Allow to rest for 15 minutes before carving and serving.

Pot Roast with Vegetables

1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes
1 cup water
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
1 fennel bulb, top removed and cut into wedges
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Perfect Roast Chicken

From: Barefoot Contessa
1 (5-6 lb.) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 T(1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2 inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil
Preheat the oven to 425.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and veggies to a platter and cover with foil for about 20 minutes; Slice the chicken onto a platter and serve with the veggies and mashed potatoes and gravy.

Parmesan Chicken

This has become one of Tom's favorite dinners. It is similar to chicken wiener-schnitzel.
From: Barefoot Contessa
4-6 boneless, skinless chicken breasts
1 c. flour
1 tsp. salt
1/2 tsp. freshly ground pepper
2 eggs
1 T water
1 1/3 seasoned dry bread crumbs
1/2 c. freshly grated Parmesan
Unsalted butter
olive oil
Salad greens
1 recipe Lemon vinaigrette
Pound the chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
Combine the flour, slat and pepper on a dinner plate. On a second plate, beat the eggs with 1 T of water. On a third late, combine the bread crumbs and 1/2 c. grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
Heat 1 T of butter and 1 T olive oil in a large saute pan and cook 2-3 chicken breasts on medium low heat for 2-3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.
Lemon Vinaigrette:
1/4 c. freshly squeezed lemon juice (2 lemons)
1/2 c. good olive oil
1/2 tsp. kosher salt
1/4 tsp. fresh ground pepper
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper.

Linguini with Shrimp Scampi

From: Barefoot Contessa
1 T kosher salt
3/4 lb. fresh linguine
5 T unsalted butter
2 1/2 T olive oil
1 1/2 T minced garlic (4 cloves)
1 lb. large shrimp, peeled and deveined
1/4 t. freshly ground pepper
1/3 c. chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 c. freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 tsp. hot red pepper flakes
Drizzle oil in large pot of boiling salted water, add 1 T salt and the linguine, and cook for 7-10 minutes or until al dente.
Meanwhile, in another large pan, melt the butter and olive oil over medium low heat. Add the garlic. Saute for 1 minutes. Be careful, the garlic burns easily. Add the shrimp, 1 1/2 tsp. of salt and the pepper and saute until the eshrimp have just turned pink, about 5 minutes, stirring often. Remove from the ehat, add the parsley, elemon zest, lemon juice, lemon slices and red pepper flakes. Toss to combine.

Caesar Pasta Salad

Caesar salad dressing, premade
10 oz. Rigatoni pasta
1/2 of a cucumber
2 roma tomatoes
1/4 tsp. paprika
1/4 c. grated parmesan cheese
1/4 c. shredded parmesan cheese
Cook pasta until al dente; drain and chill. Combine pasta with 3/4 c. of dressing and chill three hours or overnight.
Just before serving, cut cucumber,lengthwise and remove seeds with a spoon. Chop or julienne, leaving skin on. Dice tomatoes. Toss marinated pasta with cucumbers, tomatoes and cheeses. Serve atop romaine lettuce.
Optional: Add roasted chicken to make it a meal.

White Chicken Chili

From: Michelle Morris
1 stick butter
1/2 c. flour
1 1/2 c. chicken broth
1 quart half and half (or evaporated milk)
1 T chili powder
2 tsp. cumin
1 tsp. salt
1 tsp. pepper
1 can diced green chilies
6 cooked and shredded chicken breasts
6 cans white beans, (navy, cannelloni,garbonzo, great white, etc.)
3 c. Monterey jack cheese
1 c. sour cream
Melt the butter and whisk in the flour. Gradually add the chicken broth and the half and half. Whisk constantly so it won't burn. Simmer until thick. Add chili powder, cumin, and salt and pepper. Add green chilies, shredded chicken, monterey jack and the beans. Serve with sour cream and corn chips.

Candied Puffcorn

I used to make this recipe with popped corn, but tried it with the puffed corn and LOVE it!
Chocolate drizzled Puffcorn
White chocolate pieces
Milk chocolate pieces
Dark chocolate pieces
Melt white chocolate in microwave and pour over corn puffs. Spread on cookie sheet and cool. Melt milk chocolate in microwave and drizzle over puffed corn, then drizzle dark chocolate. Chill until set. Put in cellophane bags. Great for neighbor gifts.
Here's another recipe to try with Puffcorn
Kari's Caramel Puffcorn
2 sticks butter
2 c. brown sugar
1/2 c. light Karo syrup
1/2 tsp. vanilla
1/2 tsp. baking soda
2 pkgs. Chester's puffcorn, butter flavor
Place puffcorn in a large roasting pan and set aside. In a large saucepan, combine butter, sugar and corn syrup and boil for five minutes over medium heat, stirring occasionally. Stir in vanilla and baking soda (it will bubble up). Pour over puffcorn and mix until well-coated. Bake at 250 for one hour, stirring every 15 minutes.

Great Artisan Bread

My friend Courtney Rice brought this recipe to an Italian dinner we had with the Italian special Olympians in 2009. You have to plan ahead but it is really good.
3 Cups Flour
1/2 Teaspoon Instant Yeast (I've been using the Bread Machine yeast for my loaves lately and seems to work just fine.)
1 1/4 Teaspoons Salt
1 1/2 Cups Water (lukewarm)

Decide when you want to eat the bread, and if you want it warm from the oven or not. Keep in mind that its harder to cut when its still very warm. The dough can sit and raise anywhere from 11-16 hours. The loaves the other night sat for about 14 hours total before going into the oven. For me I have found 12-14 hours tops to be the best. When you get towards 16 hours the bread tastes yeastier.

Mix ingredients together and cover with plastic wrap. 2 or 3 hours before you want the bread to be baked and out of the oven, loosely form into loaf on heavily floured surface and cover with dish cloth. Let rise for 1 1/2 to 2 hours.

Preheat oven to 450 degrees with covered cast iron or covered heavy pyrex pan inside. (My oven takes at least 20 min to do this, so make sure you plan you time accordingly to when you want the loaf in the oven with the rising time it needs.) When oven is ready, pull out pan and simply flip loaf into hot pan, cover and return to oven. No need to grease pan.

Bake bread 30 minutes with lid on. Remove lid and bake an additional 15 minutes more until golden. Remove loaf to cooling rack.

Nutty Cheese Ball

From Cindy Hurst
1 c. shredded sharp cheddar cheese
1 c. shredded swiss cheese
1 pkg. light cream cheese (8 oz.)
2 T chopped fresh chives
2 tsp. Worcestershire sauce
1/4 tsp. paprika
1/2 tsp. garlic powder
1/4 c. finely chopped pecans
Place all ingredients, except pecans, in mixer bowl. Beat about 1 minute, or until well blended.
On wax paper, shape mixture into a ball. Roll ball in chopped pecans. Wrap in waxed paper. Refrigerated until serving time. Serve with assorted crackers or raw veggies.

Dad's Magic Bullet Smoothie

We got the "Magic Bullet" for Taylor, but Dad has become quite the smoothie chef.
1 banana
1 c. yogurt, any flavor
Orange juice or other juice
crushed ice
Place in magic bullet and puree.

Easy Grilled Salmon

I kind of made this recipe up. It is easy to make and delicious.
From: Joan Morris
1 filet salmon (I buy the farm salmon at Costco)
1 onion, sliced thin
2 cloves garlic, minced
2 lemon, 1 for juice and zest, the other sliced thin
Montreal grill seasoning
Lawry's seasoning salt
Butter, or butter flavoring
olive oil
Place salmon in tin foil, top with onion, garlic, lemon juice and zest, butter, oil, and seasoning. Enclose in tin foil. Place on heated grill for 10-15 minutes.
Instead of onion, etc., pour 1 jar peach jam on salmon and place on grill.

Shepherd's Pie

This is one of my standard recipes and very easy to make.
From: Joan Morris
1 lb. ground turkey or beef
handful dried onions
Seasoning salt
1 can green beans
1 can cream of tomato soup
Mashed potatoes, yukon gold potatoes
Grated Cheese
Boil potatoes and mash with cream and butter. Brown ground meat and add onions and salt. Put hamburger in bottom of dish, layer drained green beans on top. Pour can of soup over beans and meat layers. Top with mashed potatoes. Bake 350 for 30 minutes. Top with grated cheese and bake 10 minutes or until bubbly.


Another of Taylor's favorites.
From: Betty Crocker Cookbook
1/2 c. butter, softened
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
2 tsp. cream of tartar
1 tsp. soda
1/4 tsp. salt
2 T. sugar
2 tsp. cinnamon
Heat oven to 400. Mix thoroughly butter, shortening, 1 1/2 c. sugar and the eggs. Blend in flour, cream of tartar, soda and salt. Shape dough by rounded teaspoonfuls into balls.
Mix 2 T sugar and the cinnamon; roll balls in mixture. Place 2 inches apart on ungreased baking sheet. Bake 8-10 minutes or until set. Immediately remove from baking sheet.

Taco Soup

This is Granpa Charlie's favorite!
1 lb. Ground beef or turkey
1 medium onion,chopped
1 pkg. Taco seasoning
1 can corn
1 can kidney beans
1 can stewed tomatoes
1 8 oz. Can tomato sauce
Brown beef and onion together. Add other ingredients and simmer 5-15 minutes. Serve with fritos corn chips, grated cheese, avacado, and sour cream for garnish.

Butternut Squash and Apple Soup

This recipe is delicious. I loved the onion and apple flavor with the squash. It is also a pretty healthy recipe.
3 lb. butternut squash - peeled, seeded and cut into large dice pieces
4 sweet/tart apples - peeled, cored, and cut into large dice pieces
1 cup yellow or white onion - cut into large pieces
1/4 c. olive oil
2 tsp kosher salt
1/2 teaspoon black pepper
1 teaspoon sage
4 cups chicken broth
1 tsp. salt
1/8 tsp nutmeg
1 tsp fresh thyme leaves
1/2 c. water
Preheat oven to 450 degrees
Adjust rack to the upper third of the oven
Place squash, apples, and onions onto a lined baking sheet
Toss with olive oil and season with salt, pepper, and sage.
Place into the oven and roast for approximately 20-30 minutes or until fork tender and slightly golden brown.
Remove from the oven and place half of the roasted onions, apples, and squash in a blender
Carefully puree in batches with chicken broth and pour into a large soup pot
Simmer soup over low heat and season with nutmeg, thyme leaves and adjust seasoning with last teaspoon of salt.
If soup is too thick it can be adjusted with additional chicken broth or water.

Banh Mi- Style chicken Sandwiches

I've wanted to try a Banh Mi sandwich since watching "The Great Food Truck Race" on Food Network. This recipe didn't disapoint. These sandwiches are delicious, but messy. You can adjust how hot by serving the sandwiches with the sauces on the side.
Baguette split
1/4 cup light mayo
2 T sriracha (Thai hot sauce)
2 cooked chicken breasts, sliced
1/4 c sweet chili sauce
1 -2 jalapenos, thinly sliced
2/3 English cucumber, peeled and thickly sliced
Min and cilantro leaves
2 c. shredded lettuce
1/2 cup shredded carrots
1 T seasoned rice vinegar
To make the sandwich, spread both sides of the baguette with mayo and sriacha. Arrange chicken over the bottom halves and moisten with chili sauce. Add jalapenos, cucumber, and herbs, then drizzle with more sauce. Toss the lettuce and carrots with the vinegar, add to the sandwiches, then finish with more chili sauce. If you 'd like. Add top halves and serve with lots of napkins.

Aunt Nedra's Chocolate Marshmallow Cookies

Aunt Nedra is a great cook. She has brought these cookies to many family reunions.
1 c. sugar
1/2 c. butter
2 eggs
1 tsp. vanilla
1/2 c. evaporated milk (add alternately with dry ingredients)
2 c. flour
1/3 c. cocoa
1/2 tsp. salt
chopped nuts (opt)
Drop by teaspoon on cookie sheet. Bake 6-8 minutes. Watch until cookie is not shiny. Place 1/2 large marshmallow on cookie -sticky side down. Place cookies back in oven. Turn oven off so marshmallow won't toast - 1 minute or less. Pat marshmallow after puffed so it won't slide off. While still warm, frost with fudge frosting.
Fudge Frosting:
Powdered sugar- 2 cups
Butter, melted and cooled- 4 tablespoons (1/2 stick)
Cocoa powder-1/4 cup
Milk-1/4 cup
Pure vanilla extract- 1/2tsp
Place powdered sugar in a medium bowl.
Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

Buttery Caramel Sauce

This is delicious caramel sauce that can be served on ice cream or used for apple dipping. It was one of the most popular posts ever on Missy's blog.
From: Kay Hinton
3/4 c. brown sugar
3/4 c. sugar
1/2 c. corn syrup
1/3 c. butter
2/3 c. whipping cream
Yields 2 1/2 cups
In a medium saucepan combine sugars, syrup and butter. Cook over medium heat, stirring occasionally, until mixture comes to a full boil, about 5-8 minutes. Remove from heat and cool 5 minutes. Stir in whipping cream. Pour into jar and store in refrigerator.

Pam's Banana Bread

This is the best banana bread recipe I've ever tried. I made a ton of these mini loaves and froze them and took them visiting when I was Relief Society President.
From: Pam Stratford
3/4 c. butter
3/4 c. shortening
3 c. sugar
8 bananas, mashed
4 eggs, well-beaten
2 tsp. vanilla
4 c. sifted flour
2 tsp. baking soda
1 1/2 tsp. salt
1 c. buttermilk
1 1/2 c. nuts (optional)
Cream the butter and sugar thoroughly. Add the bananas, eggs, and vanilla. Beat well. Sift the baking soda, salt, and flour together. Stir it into the banana mixture, alternating with the buttermilk. Add the nuts and mix well. Pour the batter into greased and floured loaf pans. Bake at 325 for 1 hour and 15 minutes (keep testing). 45 minutes for small loaf pans. Let the bread cool in the pan 10 minutes before turning it out to a cooling rack.

Soft Ginger Snaps

These really are irresistible.
From: Kay Hinton
3/4 cup shortening (I use butter flavor Crisco sticks)
3/4 cup real butter
2 cups sugar
Cream together well, then add
2 eggs
1/4 cup molasses
Beat well. Sift or stir together and add:
4 cups flour
2 tsp. cloves
2 tsp. cinnamon
2 tsp. baking soda
2 tsp. ginger
1/4 tsp. salt
Beat all together. Put in fridge for a 1/2 hour or so. Make dough into balls. Roll the balls in sugar and place on cookie sheet. Bake at 375 for 8-9 minutes. Glaze cookies while they are still warm.
Powdered sugar, HOT water and 1/4 tsp salt. Add water a little at a time until it makes a nice glaze consistency. You can dip the cookies in the glaze( put a cooling rack on a cookie sheet to catch glaze drips) or just spread glaze on the tops

Cafe Rio Pork

From:Patty Mickelsen
3 lb. pork
3 1/2 c. water
1 2/3 c. coke
5/8 c. sugar
1 fresh clove, minced
3/4 oz. chicken base (boullion)
1/2 pkg. taco seasoning
1 onion, minced
1 carrot, chopped
1 sm serrano chile
1 sm. guajilo chile
Cut pork into 1 lb. pieces. Place meat in stock pot with ingredients. Simmer pork on low in crock pot overnight or for 8 hours, until meat pulls apart easily.
Shred pork and add 1 1/2 c. sugar, 3 c. red chile sauce, 2 c. pork stock (cold). Heat to serve
Cilantro Ranch Dressing
• 1 package of Hidden Valley ® ranch dressing. (prepare according to directions)
• 3 Tbsp of prepared salsa Verde)
• cilantro (1/4 bunch)
• 2 cloves of garlic
• 1/4 cup lime juice
• 1/8 tsp Tabasco
Clean and rinse cilantro and remove large stems. Pour prepared ranch dressing in a blender, and add cilantro leaves, salsa Verde, garlic, lime juice and Tabasco. Blend until cilantro is finely chopped. Refrigerate for at least 2 hours, or until dressing has thickened.

Serve with lettuce,rice, and beans in a salad or in a flour tortilla.

Herb and Apple Stuffing

This has become my favorite stuffing recipe.
From: Food Network
Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
2 hr 30 min
8 to 10 servings
16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional
Preheat oven to 300 degrees F.
Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
In a large saute pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Saute for 10 minutes, until the mixture is soft.
Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird.. I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.

Kourambiathes (Greek Wedding Cookies)

This is Grandma Hopa's original recipe that she made every year for Christmas and other special occasions. These melt in your mouth, they are so good.
From: Dorothy Morris
1 lb. unsalted butter (softened)
1 egg plus 1 yolk
1/4 c. powdered sugar
1 tsp. vanilla
1 jigger whiskey (opt.)
4-5 c. flour
1/2 c. crushed almonds, white roasted
1 lb. powdered sugar
Put butter into electric mixer bowl and whip for 30 minutes. Add the powdered sugar, eggs, vanilla, beating thoroughly after each addition. Add flour a little at a time until a soft dough is formed that can be handled easily. Roll into small balls. Place on cookie sheet. Bake at 350 for 15 minutes. When done, sprinkle liberally with powdered sugar while still HOT. The secret to good Kourambiathes is in NOT making the dough stiff. The amount of flour needed varies with the humidity and temperature. If there is a question about how much flour, bake a cookie and see if it is okay before adding more flour.

Banana Cream Pie

This recipe is famous in any Morris household. Grandma Jones originated the recipe and we continue to make it for Thanksgiving every year. Whitney or Sara were always the designated "stirrers".
From: Grandma Sara Jones
1 c. milk
1 c. light cream
3 T. flour
1 T. cornstarch
1/2 c. sugar
1/4 tsp. salt
2 egg yolks, slightly beaten
1 tsp. vanilla
1 baked pie shell
Scald milk and cream in top of a double boiler. Combine the flour, cornstarch, sugar and salt, and mix together thoroughly. Add to scalded milk and cook until thick and smooth, then cook 15 minutes longer stirring constantly..stir a small amount of mixture into beaten egg yolks, return to double boiler, and cook a few minutes longer. Cool and add vanilla. When ready to serve slice 2 bananas in baked shell and pour cream filling over them and top with whipped cream.

Extra Special Baked Chicken

A good Sunday dinner
From: Ruth Packer (Dad's next door neighbor growing up)
1 3 oz. pkg. sliced beef (Land of lakes)
3 large chicken breasts, boned, skinned and halved
6 slices bacon
1 can Cream of Mushroom soup
1 c. sour cream
Arrange beef in bottom of a baking dish. Place chicken breasts over beef and top each with a slice of bacon.
Bake uncovered at 350 for 30 minutes. Combine soup and sour cream and pour over chicken. Bake 25 minutes longer.
Serves 6