Delectable Food Made Simple

Delicious Meat Marinades

2012-02-06T14:48:00.001-08:00

My mom introduced me to McCormick Grill Mates last summer and I use them weekly! They have the best flavor options and every single flavor we have tried has been delicious! Our favorite is Mojito Lime but we have not found one that we didn't like. They work great on chicken, beef, & pork. I usually marinate by meat in it all morning and afternoon and then throw it on the grill (or George Foreman) for dinner. The smell and taste is wonderful! My mom marinated for 15-30 minutes before and then cooks her in the oven and it comes out flavor and tender as well! Either way, these marinade mixes are winners! Did I mention, how fast they are and what an easy dinner these make? LOVE THEM for that alone!

The Best Steak Marinade

2011-08-29T10:38:00.000-07:00

1/4 cup olive oil
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup soy sauce
2 teaspoons Dijon mustard
2 teaspoons minced garlic
salt and pepper to taste

Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

* This marinade was light and flavorful. We really enjoyed all the flavors. It smelled wonderful while it was on the grill. I served it with Baby Back flavored rice and sauteed veggies.

Recipe & photo from allrecipes.com

No Bake Cookies

2011-08-26T14:25:00.000-07:00

1 3/4 cups sugar
1/2 cup milk
1/2 cup butter
4 Tablespoons unsweetened cocoa powder
1/2 cup smooth or crunchy peanut butter
3 cups quick cooking oats
1 teaspoon vanilla extract

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

* We can't get enough of these simple yet amazingly delicious cookies. That never last long in our house but we love that we can whip them up last minute. We prefer to enjoy them cold out of the fridge but they are always good at room temperature as well. When my daughter will eat one and ask for another, you know it's a recipe worth keeping! I can't lie, some mornings it becomes breakfast. :-)

Recipe & photo from allrecipes.com

Coconut Chicken

2011-07-02T10:18:00.000-07:00

1 cup flour, divided
1 egg
1 cup sweetened coconut flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
4 boneless chicken breasts
1/4 cup butter, melted

1. Preheat oven to 400*. Line a baking sheet with parchment paper or foil.*** see note
2. Place 1/2 cup flour in a bowl and set aside.
3. In another bowl, lightly beat the egg; set aside.
4. In another bowl, combine the remaining 1/2 cup flour with the coconut, garlic powder, salt, and pepper.
5. Working with one chicken breast at a time, dip the chicken in the plain flour and get it all coated with a layer of flour. Then dip it in the beaten egg and then coat with the coconut mixture. Place on the lined baking sheet.
6. Once all the chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.
7. Bake for 30-40 minutes, flipping once halfway.

*** Note: If you would rather prepare this on the stove top, do not drizzle the chicken with the butter. Just fry in a skillet with oil until cook through and crisp and golden in color.

Freezer Friendly: After baking the chicken, let cool completely then freeze in a freezer bag for up to 1 month. To reheat, bake in a preheated oven at 400˚F for 20 minutes.

* This chicken was quick, simple, and tasty. The coconut flavor was very light but delicious and we loved the added texture to our chicken.

Recipe & photo from Real Mom Kitchen

Nacho Hash

2011-06-01T13:32:00.001-07:00

1 box Mexican Rice-A-Roni
1 lb. ground beef
2 cups water
1 can corn, drained
1 can black beans, drained & rinsed
1 can petite diced tomatoes, drained
taco seasoning
shredded cheddar cheese
sour cream
tortilla chips
sliced olives & salsa, optional toppings

1. Brown beef and drain grease.
2. Add Rice-A-Roni rice-vermicelli mix to beef and saute until vermicelli is lightly golden brown.
3. Add water, seasoning packet from Rice-A-Roni beans, corn, and 1/2-3/4 package of taco seasoning.
4. Bring to a boil then reduce heat, cover & simmer without stirring 20-30 minutes or until rice is done.
5. Stir in can of tomatoes and heat through.
6. Remove from heat & let stand 3-5 minutes.
7. Serve in bowls. Top with shredded cheddar cheese & sour cream. Eat with tortilla chips for scooping.

* This has been a family favorite since we first got married. There was a time my husband asked for it weekly. I love how easy it is and I always have these ingredients on hand. I love that it includes meat, plenty of veggies, and some grain and then is topped with dairy products which really makes it a well rounded meal in our home. We love the flavor and texture combination and how filling it is. Even my extremely picky 3 year old eats this dish! This makes quite a lot for our family but it reheats great and even has more flavor the next day. It is also good rolled up in tortillas.

Oven Broiled Corn On The Cob

2011-05-16T11:49:00.000-07:00

1) Preheat broiler.
2) Place corn on the cob still in their husks on a baking sheet.
3) Place pan a few inches below broiler for 10 minutes.
4) Flip corn over and cook 10 minutes more. (The husks will become black.)
5) Remove from oven and allow to cool for a few minutes.
6) Remove husks and enjoy!

* I will never make corn any other way! I have always boiled my corn in some sugar on the stove top except for rare occasions on the BBQ during the summer. Thanks to an awesome tip from my friend, we have fallen in love with this cooking method! The corn was so flavorful, moist, and so much easier to eat than boiling it in water. The kernels were not filled with water and the silk came off so much easier when peeling the husks away. You can not go wrong with this delicious and easy corn!

Recipe from Sarah Huffaker
Photo from HubPages

Crock Pot Hawaiian Pineapple Chicken

2011-05-02T22:01:00.000-07:00

4 frozen chicken breasts
1/2 cup soy sauce
1/2 cup Teriyaki sauce
1 can pineapple chunks, drain half the juice out
Crushed red pepper flakes

Spray the crock pot with nonstick cooking spray and add chicken breasts.
Stir soy sauce, Teriyaki sauce, and pineapple chunks (with half of the juice) together.
Pour over the chicken.
Sprinkle as many red pepper flakes on top as desired.
Cook on high for 4-6 hours.
Shred chicken with two forks in the crock pot and serve over rice.
You can also save some of the sauce if you like it a little bit more saucy and drizzle it over rice and chicken.

* This dish was good but not too flavorful. The chicken was incredibly moist and cooked super fast. It was also very filling! Two chicken breasts was more than enough for us with plenty of leftovers. I will make this again with a few changes. I think it needs something a little sweet in the sauce, possibly a little bit of brown sugar. Also, I would not add the pineapple chunks until right before serving it since they soaked up so much of the sauces and became slightly too salty. I love the idea of the recipe so I will try it again for sure.

Recipe & photo from Chef In Training

Five Cup Salad

2011-04-25T11:05:00.000-07:00

1 cup coconut flakes
1 cup mini marshmallows
1 cup pineapple tidbits, drained
1 cup mandarin oranges, drained
1 cup sour cream

Mix together and chill for several hours.

* We loved this simple and super fast salad. It was the perfect addition to our Easter dinner.

* Recipe from The Essential Mormon Cookbook
* Photo from Mom to 3, Wife to 1

Creamy Chicken Enchiladas

2011-04-06T17:00:00.000-07:00

1 lb boneless skinless chicken breasts, cooked and shredded.
1 can cream of mushroom soup
1 can cream of chicken soup
1 small can diced green chilies drained (You can use two cans if desired.)
1/2 to 1 cup half and half
2 1/2 cups cheddar cheese
flour tortillas
1/2 tsp ground cumin (optional)

In a medium sized bowl mix together shredded chicken, diced chilies, 2 cups of cheddar cheese and cumin; set aside. In another bowl mix 2 cans of soup, add half and half to get a somewhat runny consistency.(You don't want it to be completely runny because it will break down a little bit as it heats up.) Spoon your chicken/cheese mixture into the flour tortillas and roll. Put all rolled enchiladas into a 9x13 pan. (I like to put a bit of the sauce on the bottom first.) Pour sauce over enchiladas and the remaining cheddar cheese on top. Bake at 350* for 30-40 minutes or until heated through.

* This was a quick and simple dish to put together but was lacking some flavor. It was so creamy but kind of bland for our taste but still good and we enjoyed it. We used some hot sauce and salsa on top to spice it up. (We like things packed full of flavor and spice in our house!) I will definitely use 2 cans of chilies next time I make these. We couldn't even notice them with one can.

* Photo and Recipe from Dinner For Dollars

Spicy Chicken Wings

2011-03-28T15:48:00.001-07:00

Chicken wings (We used drumsticks instead of wings because they have more meat on them.)
Frank's Hot Sauce

1. Preheat oven to 375*.
2. Rinse and dry chicken.
3. Roll in Frank's Hot Sauce. Pour the remaining over the top of chicken.
4. Place on foil lined and greased cookie sheet.
5. Bake for 30-40 minutes or until cooked through.
6. Top with some fresh sauce.
7. Serve with blue cheese or ranch dressing for dipping.

* These were so fast and easy that my husband actually made them! We love the taste of Frank's Hot Sauce and these drumsticks turned out great! They smelled amazing while they were baking and the flavor was delicious.

Photo from The Culinary Review

Honey Chicken Skewers

2011-03-08T12:06:00.000-08:00

1/2 cup ketchup
2 Tablespoons honey
1 Tablespoon Worcestershire sauce

1. Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high. In a small bowl, combine ketchup, honey, and Worcestershire sauce; set aside.

2. Slice the chicken lengthwise into twenty 1/2-inch-thick strips {or use chicken tenderloins and avoided this step}. Thread each strip onto a wooden skewer. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes of cooking.

* Only 3 ingredients to make a simple and tasty chicken dish?! Yes, please! The flavor of this chicken was very light and mild but good. We would have liked a bit of a stronger flavor but it was still yummy! I served the chicken with some extra basting sauce on the side to dip it in and that helped a lot. I used whole chicken breasts instead of doing pieces on skewers and it still worked out great..

Recipe & photo from Just Cook Already

Balsamic Chicken

2011-02-17T11:07:00.000-08:00

4 boneless skinless chicken breasts
1 cup balsamic vinaigrette salad dressing
3 cloves of minced garlic
1/4 teaspoon of crushed red pepper
Salt and pepper, to taste

Place chicken breasts in a zip-top plastic bag. Combine balsamic vinaigrette, garlic and crushed red pepper and pour over chicken. Seal bag and refrigerate for 1-4 hours (the longer, the better). Preheat oven to 400 degrees. Remove chicken from bag and place in a baking dish. Pour remaining marinade over chicken. Season with salt and pepper. Bake for 20-30 minutes, or until juices run clear. Alternately, grill chicken over medium heat for 5-7 minutes per side.

* Who doesn't love a super easy dinner dish? I prepared the marinade the night before so the chicken could soak up the flavors extra long. It was so fast to put together! The chicken had a wonderful flavor! I cooked it in the oven with the extra marinade and it came out so moist. Next time I am going to switch it up and grill it. I served it with mixed vegetables and buttermilk rolls.

Recipe & photo from Let's Dish

Sweet and Sour Meatballs and Fried Rice

2011-02-13T18:50:00.001-08:00

1 to 1-1/2 lbs ground beef (I used 1 lb and it made 14 meatballs)
3/4 cup oats

2 eggs, slightly beaten

1/2 cup finely chopped onion

1/2 cup milk

1 tsp. salt

1 tsp Worcestershire sauce

Mix ingredients and form into 12 2-inch balls. Place in casserole dish, cover with sauce (recipe follows) and bake uncovered at 350 degrees for 30 minutes.

Sauce for meatballs

1/2 cup brown sugar

1/4 cup vinegar

1 tsp mustard

1/4 cup barbecue sauce

1 tsp Worcestershire sauce

Fried Rice

1/4 lb. bacon

1 cup diced onion

3/4 cup diced celery

1 bell pepper, diced (I used 1/2 each of a red and green pepper.)

3 Tbsp soy sauce

3 cups COLD, cooked rice (I cooked mine before I started everything else so it was warm and turned out fine when heated through with everything.)

Cook bacon until crisp. Remove from pan and sauté vegetables in bacon fat. Add rice and soy sauce until heated through. Crumble bacon on top and stir all together.

* We were a bit hesitant to try this in our house since we are not fans of meatballs but they were simply amazing! The meatballs and sauce had such a delicious flavor. The rice was so simple to make and it turned out incredible. Neither my husband or myself could get enough of this meal! This recipe is a keeper for sure!

* Photo and Recipe from See Jane Cook!

Mom's Award Winning Banana Bread

2011-02-11T16:47:00.000-08:00

2 eggs
2 cups flour
1 teaspoon soda
1/2 teaspoon salt
1/2 cup butter or shortening
1 cup (2 medium) bananas - mashed (I always use the mixer on them first to get them smooth and it is best if they are going bad)
1 cup sugar
1/3 cup milk and 1 tsp lemon juice
1/2 cup chopped nuts (optional)

Combine dry ingredients. Cream butter and sugar. Add eggs and bananas. Blend well. Combine milk and lemon juice. Add dry ingredients to banana mixture alternately with milk. Stir in nuts. Spread into 2 greased loaf pans (8" or 9" square pan works too). Bake at 350* for 60-70 minutes (check at 50 minutes) or until toothpick inserted in center comes out clean.

* I have never found a better banana bread recipe before! My mom won numerous state and county fair awards for this delicious bread and it is a family & neighbor favorite.

Frozen Hot Chocolate

2011-02-09T12:21:00.000-08:00

Sugar Free Hot Cocoa (only 25 calories!) or you can use a regular hot cocoa mix
Skim Milk
Ice
Chocolate Protein Powder, optional

1. Place all ingredients in the blender.
* I usually put in a handful of ice cubes and cover the ice with skim milk. You can adjust this to your liking.
2. Blend for deliciousness.
3. Enjoy!

* This was yummy, refreshing, and light. I loved how simple and healthy it was and a great way for me to feel like I am having dessert and increasing my fluids at the same time. I love how it gets frothy on top. I made this for my daughter with a normal hot cocoa packet, 2% milk, and a little squirt of chocolate syrup for added chocolate flavor and she guzzled it down. This has quickly and easily become a favorite in our house!

* Photo and Recipe from Just Cook Already

Famous Rotel Cheese Dip

2011-02-07T12:40:00.001-08:00

1 lb. Velveeta cheese, cut into 1" cubes.
10oz can diced Rotel tomatoes & green chilies

In a saucepan, combine ingredients; stir over low heat until cheese spread is melted.
Serve with tortilla chips, crackers, or vegetables.

Microwave: Place ingredients in a covered casserole. Microwave on HIGH until
cheese spread is melted, about 5 minutes, stirring once.

* I have never been a big fan of queso and it's almost never made in our home but this is the one queso recipe that I will always eat if it's in front of me. The Superbowl was the perfect excuse to make this super easy and yummy dip!

Magic in the Middle Cookies

2011-01-21T13:17:00.000-08:00

Chocolate Dough:
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar (plus extra for dredging)
1/2 cup brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling:
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup confectioners’ sugar

Directions:
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla, whole egg, and egg yolk, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they’re just set and you can smell chocolate. Remove them from the oven, and cool on a rack.

* Who does not love the combination of chocolate and peanut butter?! These cookies were super yummy! Neither the chocolate nor the peanut butter flavors were overpowering. I love the surprise of the creamy peanut butter in the middle. They were quick and easy to make and fun for my toddler to help roll the balls into circles and roll them in the sugar. These cookies are winners!

* Photo and Recipe from Mel's Kitchen Cafe

Burrito Casserole

2011-01-19T18:02:00.001-08:00

1 lb. ground beef
1 15 oz can black beans
1 8 oz can tomato sauce
1 1/2 C water
1 1.4 oz package Lawry's Chimichurri Burrito Casserole seasoning
8 flour tortillas
1 1/2 C shredded Mexican Cheese blend

1. In a large skillet, brown ground beef. Season with salt and pepper.
2. When beef is browned, drain fat. Drain and rinse black beans and add them to browned beef.
3. In a small mixing bowl, mix together water, tomato sauce, and Lawry's seasoning packet.
4. Pour 1 cup of the red sauce into your beef and bean mixture. Stir to incorporate.
5. Fill each tortilla with some of the meat mixture.
6. Roll tortilla up. Lay it in 9x13 pan, greased with cooking spray. Repeat with other 7 tortillas.
7. Pour the rest of the red sauce over the top of the rolled burritos.
8. Cover with cheese.
9. Bake at 350* for 15 minutes or until heated through and cheese is melted.
10. Serve with desired topping such as, lettuce, tomatoes, green onions, salsa, avocado, fresh diced tomatoes, cilantro, and sour cream.

* I don't think a recipe could get any more simple than this one. It was quick to prepare and quick to cook. The end result was a delicious and tasty dish! We served it with salsa, sour cream, cilantro, and lettuce. It was very filling and satisfying and will be repeated in our home again!

Recipe & photo from Jamie Cooks It Up!

Mom's Sugar Cookies

2011-01-03T09:31:00.000-08:00

3/4 cup shortening
2 eggs
2 teaspoon vanilla
1 teaspoon baking powder
1 cup sugar
2 1/2 cups flour
1 teaspoon salt

Chill at least one hour. Roll out and cut. Place on greased cookie sheet. Bake at 400* for 6-8 minutes.

* This is the only sugar cookie recipe that we really love. It's the same one I grew up making time after time with my mom. They produce such a delicious sugar cookie and are perfect for decorating with my mom's famous homemade frosting. You can't get any better than these!

Sweet and Spicy Noodles With Chicken

2010-12-13T21:26:00.000-08:00

2-3 chicken breasts cut into chunks and cooked (You can cook it with some peanut sauce tossed in to give the chicken some added flavor, if desired.)

1 lb noodles, fully cooked and drained (any kind you prefer)

In a small sauce pan, brown 4 tsp minced garlic in some olive oil then add:

1/4 c. vegetable oil

1/3 c. white vinegar

1/4 c. sugar

1/4 c. sesame seeds

3 Tbsp. soy sauce

1 Tbsp. red pepper flakes
2 c. steamed broccoli (optional)

Toss the chicken, noodles, and sauce together in a large fry pan or wok on medium heat. Let it all simmer together for about five minutes so the noodles absorb some of the sauce. Toss in steamed broccoli (optional). Serve hot.

* I finally found a spicy dish that didn't make me crave more heat! WOW was this spicy and we loved it! Surprisingly, I think I will add less red pepper flakes next time so I can taste more of the sauce and not just feel the heat. It was still really good and so easy! We loved the broccoli with it. I served it with some hot and fresh rolls and of course some cold milk to help with the delicious spice. This was yummy and different than our usual dishes. Loved it!

Recipe & photo from Favorite Family Recipes

Sloppy Joes

2010-12-11T11:24:00.000-08:00

1 1/2 lb extra lean ground beef (I only used 1 lb)

1 onion, chopped

1 red pepper, chopped (optional)

1 clove garlic, minced or 1/4 teaspoon garlic powder (optional)

1 6 oz can tomato paste

1 15 oz can tomato sauce

3 tablespoons Worcestershire

1/4 cup brown sugar

1 teaspoon salt (I just did it to taste)

1/2 teaspoon ground pepper (I just did it to taste)

water 1/4 to 1/2 cup to thin sauce, if needed (I did not have to do this)

Brown ground beef in skillet. Drain off any grease. Add chopped onion, red pepper and garlic. Season with salt and pepper. Saute until onion is softened. Add tomato paste, sauce, Worcestershire and brown sugar. Cook over medium heat. If mixture is too thick, thin with 1/4 to 1/2 cup of water. Serve with hamburger buns. Top with cheese, if desired.

* My husband has never been a huge sloppy joe fan until he had these. He downed quite a few because he could not get enough. They were so delicious and so easy. I had everything on hand (except the red pepper) and it all came together within minutes. I'm sure my hubby will be asking for these again very soon and I have no problem eating them myself again. :-) I like to serve them with chips or a green salad.

Recipe & photo from A Bountiful Kitchen

Homemade Oreo Cookies

2010-12-06T13:48:00.000-08:00

2 Duncan Hines Deluxe Devil's Food Cake Mixes
1 1/2 cups shortening
3 eggs
1 teaspoon vanilla

Combine ingredients. The dough will be very thick. Roll cookies into balls about the size of a melon ball. Place on greased cookie sheet. Bake at 375* for 9 minutes (no longer!) They set up as they cool.

Frosting:
8oz cream cheese
1/2 cube margarine
1 teaspoon vanilla
1 lb powdered sugar

Cream frosting ingredients together and spread on each cooled cookie. Put two cookies together. You can roll the edges in sprinkles, crushed up peppermint candy, coconut, nuts, etc. if desired.

* These are always such a big hit! The cookies turn out so soft and delicious and I love the light flavor of the cream cheese frosting. We like to color the frosting to match the occasion but they are just as pretty with white frosting. This makes 40-50 large Oreo like cookies.

Photo from Coffee Break With Liz & Kate

French Bread Pizza

2010-11-29T21:01:00.001-08:00

loaf of French bread
your favorite pizza sauce
mozzarella cheese
your favorite pizza toppings- pepperoni, pineapples, ham, olives, sausage, peppers, etc.

1. Cut the French bread loaf in half lengthwise.
2. Spread desired amount of pizza sauce on bread. Top with cheese and toppings.
3. Bake at 350 degrees for 10-15 minutes, until cheese is melted and it has reached desired crispiness.

* We made these when I was child and they still taste just as good as an adult! They are so easy and so yummy! It's the perfect recipe to make after a busy and stressful day. It's also good when you rub a garlic clove over the bread and sprinkle it with Italian seasoning & parmesan cheese right before baking. We like to serve this pizza with a delicious green salad.

Photo from Two Peas and Their Pod

Taco Soup

2010-11-29T20:56:00.001-08:00

1 lb ground beef
1 onion
1 medium can of diced tomatoes
1 medium can of tomato sauce
1 can red kidney beans (drain Juice)
1 can black beans (drain juice)
1 can sweet corn (don't drain)
1 package taco seasoning

Throw it all together in a pot or crock pot and simmer for 45 mins to an hour.
This soup is thick, almost like a taco chili and you could eat it with tortilla chips.

Top it with fresh diced avocado, a little sour cream, cheese, and tortilla strips for a delicious meal.

* This was super fast to put together and had a great and simple flavor. It is just as good as leftovers because the flavors have blended even longer. Perfect for a cold and snowy winter night.

Recipe & photo from Bridget Parry

Wingers Sticky Finger Salad

2010-11-24T17:22:00.003-08:00

4 chicken breasts, cut into strips

1/2 cup sour cream
1 cup bread crumbs
2 heads romaine lettuce, chopped
2 tomatoes
croutons
cheddar cheese, grated
ranch dressing
craisins
2 1/2 cups brown sugar
1/3 cup Frank's Hot Sauce(Original)
1/2 cup apple cider vinegar

Heat oven to 400 degrees. Dip chicken breasts into the sour cream and then into bread crumbs. Place on a sprayed/greased sheet pan. Bake for 20 to 30 minutes until the chicken is cooked and crispy.

While the chicken is baking, prepare salad and make the dressing. To make the dressing, combine the 2 1/2 cups brown sugar, 1/3 cup Franks Hot Sauce, and 1/2 cup apple cider vinegar in a pot. Cook over medium heat, stirring constantly. Let boil for one minute, but no longer! If you boil too long it will turn hard.

When the chicken is done dip into sticky sauce and place on a plate. To serve, place sliced strips on top of salad with any additional toppings (cheese, croutons, tomatoes, craisins, etc.) and drench in ranch dressing. Save the additional sticky dressing as an extra topping for the salad...it adds a little more tang!

* WOW! This salad was incredible! We really could not get enough of it. It tasted exactly like we had gotten it from the restaurant. The sauce and chicken was to die for! We drizzled extra sauce on the salad before eating it for some extra amazing flavor. I could eat this everyday for a week. This recipe will definitely be repeated in our house!

Recipe from Sisters Stuff
Photo from Ptit Chef

Chicken Broccoli Alfredo

2010-11-23T09:58:00.001-08:00

Alfredo Sauce (recipe below)
2-3 cooked chicken breasts, diced
1-2 cups fresh chopped broccoli, cooked and hot
fettuccine, cooked according to package directions. (You can substitute another pasta if needed.)

Cook chicken in method desired. I boiled mine on the stove. Add chicken and broccoli to Alfredo sauce and heat through. Serve over hot, cooked fettuccine.

Alfredo Sauce:
1/2 cup (1 stick) butter
2 cups heavy cream
1/8 tsp. garlic powder
1/8 tsp. ground black pepper
1/2 teaspoon (1 clove) minced garlic
1/4 cup freshly grated Parmesan cheese

Melt butter in medium saucepan over medium heat. Add minced garlic with the butter. Add cream, garlic powder, and pepper. Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently. Trust me, it will thicken. When sauce has reached desired consistency, stir in Parmesan cheese. Use for Chicken Broccoli Alfredo, or just serve as is over fettuccine. Serves 4-6.

* The alfredo sauce had a lighter taste to it than I am used to but we really loved it! My husband is not normally a big pasta eater but he went to town on this dish! It didn't leave us feeling like we had eaten a heavy dish either. We sprinkled our pasta with a little extra parmesan cheese. So yummy!

Recipe from The Girl Who Ate Everything
Photo from Heartland Fields

Baked Creamy Chicken Taquitos

2010-11-22T10:49:00.000-08:00

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese (I used a Fiesta blend cheese because it's what I had on hand)
about 16 small corn or flour tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.

Dip in salsa, sour cream, guacamole, or Tomatillo Dressing.

* These were amazing! We were so excited to try this recipe and it definitely did not disappoint! They were so filling but we didn't want to stop eating them! We used corn tortillas and really liked them but had to work fast so they didn't start to crack. I used light cream cheese and they still tasted great. We dipped them in hot sauce, sour cream, and guacamole and served them with a green salad for a healthy and very satisfying meal!

Recipe & photo from The Girl Who Ate Everything

Creamy Cheesy Chicken Enchiladas

2010-11-19T09:42:00.001-08:00

2-3 cups shredded chicken

1-1/2 cups salsa

2 cups shredded Colby and Monterrey jack cheese

1 14 oz can of Old El Paso Enchilada Sauce (This is the best brand for this)

about 8 tortillas

1 cup sour cream

1/2 can of cream of chicken

In a bowl combine the cooked shredded chicken with salsa and 1-1/4 to 1-1/2 cups of the shredded cheese. Just depends how cheesy you want the middle to be.

Next dip a tortilla into the enchilada sauce, making sure every last inch of it is covered and place it in a 9x13 pan. Place desired amount (about 1/8) of the chicken mixture onto the middle of the tortilla, and roll it up. Scoot the tortilla all the way over to the edge of the pan. Repeat for remaining enchiladas. Your filling should spread to about 8 tortillas and your pan should be completely filled.

For the creamy topping, in a separate bowl, mix 1 cup sour cream with 1/2 a can of cream of chicken. The mixture tastes best when it is predominately the sour cream, so it should look more white than yellow.

Spread creamy topping over all the enchiladas.

Top with the remaining cheese ( about 1/2 to 3/4 cup cheese).

Bake at 350 F for 40 minutes.

* These were so delicious! We loved the simple ingredients and simple flavors. I used enchilada size flour tortillas and this dish was extremely filling, even for my husband. I used medium salsa and medium enchilada sauce and we were so in love with the extra kick. The creamy topping is to die for. This may not be our all time favorite enchiladas, but they are a close second and will be made again soon in our house. I served it with rice on the side and it was plenty!

Recipe & photo from Chef In Training

Orange Honey Grilled Chicken Tenders

2010-11-05T09:13:00.000-07:00

1 to 1-1/2 lbs boneless skinless chicken breasts

2 Tablespoons butter softened

2 Tablespoons finely chopped scallions

2 Tablespoons fresh orange juice

2 Tablespoons chopped cilantro leaves

1 Tablespoon honey

1-2 Tablespoons grated orange zest, from ~1/2 an orange

Cut each chicken breast into 3 length wise strips. (You can use chicken tenders.) Thread 3 strips accordion style, on each of 4-6 long metal or wooden skewers. If using wood skewers, soak them for at least 20 minutes in cold water before using to prevent scorching on the grill. To make the basting sauce: In a small bowl, stir together the butter, scallions, orange juice, cilantro, honey, and orange zest. Brush about half of the sauce on the chicken, covering each strip well. Set aside to marinate for about 15 minutes. If you have to let the chicken marinate longer refrigerate. Prepare grill to medium hot. Grill chicken about 15 minutes, turning several times, until the chicken is cooked through but still moist. Baste several times with the remaining basting sauce. Stop basting 5 minutes before the chicken is done. Remove the chicken from the grill and serve immediately. (Do not serve any of the basting sauce with the chicken.)

* I'm not going to lie, I was highly disappointed with this recipe. It sounded so delicious and I was so excited about the flavor combinations but it lacked some major flavor. I was hoping for a bit of a stronger orange flavor but you could only very lightly taste the cilantro and onions. I will not make this recipe the same way again but I would love to try and switch it up a bit and see if I can't make it more to our liking because I love the idea! I served it with our Green Puffy Salad" to compliment the flavors I was hoping would be in the chicken.

Recipe & photo from The Sisters Cafe

Scalloped Chicken & Potatoes

2010-11-03T12:00:00.000-07:00

1 box scalloped potatoes (including seasoning packet)
6 chicken tenders
3 cups water

Put potatoes in greased slow cooker first, followed by seasoning packet and chicken. Pour water over all. Cover and cook on low heat 4-5 hours.

* I don't think a recipe could get any more simple than this one! I used southwestern flavored scalloped potatoes and we loved the flavor! The chicken was so moist and tender that it fell apart with one small poke of your fork. The potatoes were extremely soft and delicious. I sprinkled it with a little bit of salt and pepper and it was so yummy. My husband really enjoyed dipping his bites in a little bit of barbecue sauce. Either way, this recipe was a winner!

Recipe & photo from Sisters' Stuff

Easy Chicken Bake

2010-10-22T08:34:00.000-07:00

,1 pkg (6oz) Stove Top Stuffing Mix for chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1" pieces
1 can cream of chicken soup
1/3 cup sour cream
16oz frozen mixed vegetables, thawed, drained

1. Preheat oven to 400*. Prepare stuffing mix as directed on package; set aside.
2. Mix chicken, soup, sour cream and vegetables in 13x9" baking dish; top with prepared stuffing.
3. Bake 30 minutes or until chicken is cooked through.

* This is just a yummy comfort food recipe. It's super easy and quick and always a hit with my hubby.

Recipe from Stove Top Stuffing Mix
Photo from Kraft Recipes

Lemon-Soy Marinated Steaks

2010-10-18T22:32:00.000-07:00

1/3 cup lemon juice
1/4 cup soy sauce
3 Tablespoons vegetable oil
1 Tablespoon brown sugar
1 Tablespoon lemon zest
1 teaspoon minced garlic

Combine everything in a bowl until the sugar is dissolved. Place the steaks in a Ziplock bag and pour the marinade over the steaks. Let them sit for about 24 hours, turning every few hours. Grill steak how you like best. This recipe can cover about 3 steaks nicely, about 1 lb each.

* This marinade was amazing! I could smell the steaks marinating every time I walked past the fridge for a day and a half. It was such a simple marinade too and I loved that I already had everything on hand to make it. It had such a light but flavorful taste to it and we loved the way all the flavors blended so well together. We will definitely be using this recipe again!

Recipe & photo from Recipes of a Cheapskate

Teriyaki Chicken Pasta Salad

2010-09-29T21:45:00.000-07:00

Salad
4 cups cooked chicken
16 oz. bow tie pasta
20 oz. baby spinach
sliced green onions
12 oz. honey roasted peanuts
mandarin oranges
1/2 cup sesame seeds

Dressing
2 cups oil
1 1/3 cups Teriyaki sauce
1 tsp salt
1 tsp pepper
1/3 cup sugar

DIRECTIONS:
1. Blend ingredients for dressing.
2. Marinate chicken in some dressing for a few hours.
3. Cook pasta al dente.
4. Bake or Grill chicken.
5. Mix all salad ingredients together.
6. Toss salad with dressing and serve.

* This salad was yummy! It was a fast and easy meal with a light flavor. I cut all the ingredients in half and we still had leftovers. It is filling but still a light meal. We felt the dressing called for way too much oil so next time I am going to reduce the amount of oil I use in the dressing/marinade. I also think it would be good to add croutons and craisins. I found that this is even better the second day!

Recipe from Dayna Jamison
Photo from Karrissa's Kitchen

Nachos

2010-09-23T12:38:00.000-07:00

½ lb ground beef

1 medium green bell pepper, chopped (1 cup)

1 small zucchini, chopped (1 cup)

1 cup chili beans in chili sauce (from 15-oz can)

1 cup thick-and-chunky salsa, divided

Tortilla chips (the salted kind, of course!)

1 ½ c. shredded Monterrey Jack cheese (6 oz)

sliced ripe olives

diced fresh tomatoes

Brown ground beef. Drain and remove ground beef to a plate; set aside. Using the same pan, stir-fry bell pepper and zucchini for 2 minutes, or until crisp-tender. Stir in chili beans and ½ cup of the salsa; cook until hot. Stir in ground beef.

Line tortilla chips on a broiler safe pan. Spoon dollops of the mixture atop the chips. Sprinkle with olives and tomatoes (or you can add these after the nachos come out of the broiler). Sprinkle with cheese, to your liking. Put under broiler (not super close) until cheese is melted, only a couple of minutes.

Serve with remaining salsa, sour cream, and guacamole.

* These were so easy to make and super filling! We felt that they didn't have as much flavor as we would have liked but they were still yummy. We are going to throw on jalapenos next time for sure! I am going to continue to experiment with flavors, different vegetables, different meats, etc. These would be great as an appetizer!

Recipe Adapted from The Sisters Cafe.

Weeknight Lasagna Toss

2010-09-08T09:31:00.000-07:00

1 lb lean ground beef
1/2 of a small onion, chopped (optional)

2 green peppers, chopped

3 cloves garlic, minced

1 jar (24 oz.) spaghetti sauce

1-2/3 cups Water

1/4 cup KRAFT Zesty Italian Dressing

12 oven-ready lasagna noodles, broken into quarters

1 cup Shredded Mozzarella Cheese

1. Brown meat (and onion, if desired) in large saucepan; drain.
2. Add peppers, garlic, spaghetti sauce, water, and dressing; bring to a boil. Stir in noodles; cover.
3. Cook on medium-low heat 10-15 minutes or until noodles are tender, stirring occasionally.
4. Remove from heat. Sprinkle with cheese; cover. Let stand 5 minutes or until cheese is melted.

* A little something special: You can stir 1/2 cup Ricotta Cheese into noodle mixture before sprinkling with shredded cheese, if desired.

* You can substitute 12 regular lasagna noodles, broken into small pieces, for the oven-ready noodles. Increase water to 2 cups and cook 30 min., stirring occasionally.

* This easy stove top lasagna recipe has been one of our favorites for awhile. Even my super picky little eater enjoys it! I always add some onions to the meat because I love the flavor that it gives to this dish but it's completely optional. I also use a little more of the zesty Italian dressing than it says. :-) I like to serve it with French bread or garlic bread along with a green salad and it is very filling with plenty of leftovers.

Photo & Recipe Adapted from Kraft Foods

Grilled Island Chicken

2010-08-18T14:31:00.000-07:00

1/3 cup vegetable oil
3 Tablespoons freshly squeezed lemon juice (about 1-2 lemons)
1 ½ Tablespoons soy sauce
1 clove garlic, finely minced
½ teaspoon dried oregano (I used Italian seasoning)
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2-4 chicken breasts

1. Combine all marinade ingredients in a mixing bowl or large airtight plastic bag. Whisk or shake well until the marinade is well mixed.
2. Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade. Refrigerate and marinate up to 10 hours (I would suggest marinading for at least 3 hours at the minimum).
3. Preheat a gas or charcoal grill to medium heat. Grill the chicken for 6-7 minutes per side (depending on how thick the chicken breasts are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees). Tent with foil and let the chicken rest for about five minutes before serving.

Alternately, the chicken can be baked using the following directions:
When ready to cook the chicken, preheat the oven to 350° F. Place the chicken breasts in a baking dish and pour the excess marinade over them. Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact baking time will depend on the size of your chicken pieces.) Remove from the oven and let rest for 5 minutes before serving.

* This chicken was so delicious! It is one of our favorite chicken breast recipes. You could taste each individual flavor in every bite. I love lots of marinade so I doubled the marinade recipe but did not have enough fresh lemons for all of it so I used just a little bit of fresh squeezed lime juice and it tasted just as amazing!

Photo & Recipe Adapted from My Kitchen Cafe

Easy Ranch Chicken

2010-08-05T09:51:00.000-07:00

1 chicken breast per person
1 1/2 cups ranch dressing
1 1/2 cups Italian seasoned bread crumbs

Put ranch in one bowl and bread crumbs in another. Dip chicken in ranch and then in bread crumbs. Place in a greased 9 x 13 in. baking dish. Place in a preheated 375* oven and cook for 25-30 minutes or until cooked through.

* I was really excited to try this recipe but was slightly disappointed with the results. It was super easy but not near as flavorful as I had hoped. I think next time I will add some powder ranch dressing in with the bread crumbs to add more flavor. It was still edible and not horrible, just not as flavorful as I hoped. I am going to keep experimenting with this recipe. I served it with angel hair pasta with herbs and extra ranch dressing for dipping.

From Jamie Gillman

Grandma's Chicken Salad

2010-07-19T22:03:00.000-07:00

2 cups diced, cooked chicken
2 Tablespoons lemon juice
1/2 teaspoon salt
1 cup diced celery
1 cup seedless grapes
2 hard cooked eggs
1/2 cup mayonnaise
1/4 cup slivered almonds

Sprinkle chicken with lemon juice and salt. Chill for several hours. Combine chicken with remaining ingredients and serve.

* This has been a family favorite for as long as I can possibly remember. I hate most any recipe that calls for hard cooked eggs but this one is delicious! This recipe is used as more of a base in our family. If we use canned chicken, we use less salt than the recipe calls for. We often use more grapes, more eggs, and ore more nuts than it calls for as well. We just do whatever suits our fancy! Serve on salad greens or as a sandwich filling inside croissants or rolls. Every time I make or eat this salad, it reminds me of my amazing and sweet Grandma.

From My Grandma

The BEST German Chocolate Cake

2010-07-09T09:14:00.000-07:00

1 yellow cake mix
1 instant chocolate pudding mix
2 cups milk
2 eggs

Mix and bake at 350* for 35 minutes.

Frosting:
6 Tablespoons butter
1/4 cup + 1 Tablespoon evaporated milk
1/2 cup brown sugar
1 cup coconut
1 cup chopped walnuts

Cook for 5-10 minutes over medium heat. Pour over cake.

* This is the BEST German chocolate cake I have had and the easiest to make! I got this recipe from an old friend's brother who was a culinary chef. It's always best to double the frosting recipe so that it spreads more evenly across the cake. I love it cold out of the fridge. Enjoy!

Calzones

2010-06-27T19:35:00.000-07:00

Rhodes Texas Rolls, thawed & risen
Pepperoni
Sliced olives
Chopped mushrooms
Chopped green &/or red peppers
Chopped red onion
Mozzarella cheese
Any other pizza toppings your heart desires!
Heated pizza/pasta sauce

Two rolls make one large and delicious calzone. Squish two thawed rolls together and roll out flat into a 10 inch circle. Combine pepperoni, olives, mushrooms, onion, peppers and cheese, place 3/4 to 1 cup of mixture on each circle (the more filling, the better!). Fold the dough over and seal edges with fork. Place on sprayed baking sheet, bake at 350* for 20-25 min or until starting to turn golden brown. Serve with sauce for dipping.

* These were so great! The first time I made these, I ended up using three rolls together to make one very large calzone. They were huge and extremely filling which is good when you have a hungry husband like I do. :-) I served them with sweet corn on the cob. A yummy and light side dish to compliment these heavy calzones.
I actually like to spread some of the pizza/pasta sauce on the calzones before adding the toppings. I leave some room on the edges so they seal. I think I am going to start adding a bit more cheese next time to make them cheesier and the recipe is right, the more filling the better!
I love the fact that all I had to do is thaw the frozen rolls for several hours and then fill & cook them so they are super easy and quick and that is a huge plus! I sprinkled some Italian seasoning on the top of the calzones right as I was throwing them in the oven for some added taste! YUM!

Adapted from Mrs. Harding Cooks
(Photo from Budget Bytes)

Crescent Chicken Roll Ups

2010-06-11T10:22:00.000-07:00

2 cups cooked chicken, chopped into bite sized pieces
1 cup broccoli, chopped
1/2 cup sharp cheese (I used cheddar)
1 garlic clove, pressed (I chopped mine)
Red and/or green bell peppers, chopped
1/2 cup mayonnaise
1 teaspoon dill weed
1/4 teaspoon salt
2 packages crescent rolls
1 egg white, lightly beaten
2 Tablespoons slivered almonds, optional

Preheat oven to 375*. Combine chicken, broccoli, bell pepper, and cheese. Press garlic over mixture. Add mayonnaise, dill weed and salt and fold together until all ingredients are coated. Open your crescent rolls but when you unroll them, keep 2 rolls together so instead of 8 sections, you will have 4 bigger ones per can. Put a good sized spoonful in center of dough and roll up. Place seam side down on greased baking sheet. Brush the egg white over the top of roll ups and sprinkle with slivered almonds, if desired. Bake according to roll directions until golden brown.

* I'm not going to lie, I was a bit hesitant to try this recipe but I am so glad that I did! They were delicious and very filling. Even my husband really enjoyed them. They are not so great reheated as leftovers the next day since they become a bit soggy. I especially loved how simple and very fast they were to prepare. I am going to keep experimenting with the filling (not that it needs it) by possibly adding some green onions or even chopped celery to add a bit more flavor and/or crunch. I had leftover filling that I refrigerated and used as a cold filling for a sandwich like a chicken salad sandwich and it was delicious!

* I made these again last night and added finely chopped celery and green onions. I didn't notice a huge difference in the taste but I loved the extra crunch!

Adapted from Melanie N's original recipe

Baked Ziti

2010-06-06T19:21:00.000-07:00

1lb. ground beef
1 cup onion, chopped
2 garlic cloves, minced
1 (32 ounce) jar meatless spaghetti sauce
1 cup chicken broth
1 teaspoon oregano (I used Italian seasoning)
1 (16 oz) package ziti pasta, cooked and drained
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese

1. Preheat the oven to 350 degrees. In a large skillet, add ground beef, onions, and garlic. Cook over medium high heat stirring frequently until the beef is browned. Stir in spaghetti sauce, chicken broth and oregano. Reduce heat and simmer for 10 minutes.

2. Stir in 1 cup of sauce into the cooked ziti noodles. Spoon ½ of the ziti mixture into a 13×9” baking dish. Sprinkle 1 ½ cups mozzarella cheese and ½ cup parmesan cheese over the top of the ziti mixture. Top with 2 cups of the sauce, then add remaining ziti mixture and top that with the remaining sauce.

3. Cover with aluminum foil and bake at 350 degrees for 20 minutes. After 20 minutes remove from oven, uncover and sprinkle the top with the remaining mozzarella and parmesan cheese. Return to oven and bake for 10 minutes or until the cheese has melted.

* This was super yummy and easy to make. The ingredients for this recipe are staples in our house so it makes this dish very convenient. The recipe says it serves 6 but I would say it serves a lot more than that. It makes a ton. I served it with French bread and that was honestly all it needed since it was so filling and flavorful.

From Real Mom Kitchen

Sesame Chicken

2010-05-24T21:39:00.001-07:00

1 1/2 to 2 pounds of frozen popcorn chicken

6 Tablespoons honey

4 Tablespoons sugar

Salt (to taste)

4 Tablespoons ketchup

2 Tablespoons white distilled vinegar

a sprinkle of ground black pepper

diced green onions, optional

sesame seeds, optional

Deep fry your popcorn chicken and drain on a plate lined with a paper towel. In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In the wok or in a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with diced green onions and sesame seeds.

* We loved this dish! The sauce had great flavor and I loved using popcorn chicken because it made this a super quick dish with hardly any fuss or mess. I bought a 1 lb. 10 oz. bag of frozen popcorn chicken and since I was feeding a crowd, I just used the entire bag and doubled the sauce recipe and it was perfect! I will be making this one again for sure!

Adapted From Real Mom Kitchen

Stacked Tacos

2010-05-24T13:28:00.000-07:00

2 lbs. ground beef
2 (8oz) cans tomato sauce
2 (14.5oz) cans diced tomatoes
2 cups salsa (Adjust the spiciness to your liking by using mild, medium, or hot.)
1 can condensed tomato soup
2 Tablespoons taco seasoning
30 fajita sized flour tortillas
grated cheddar cheese
chopped lettuce
sliced olives
sour cream

1. Brown ground beef in a skillet and drain.
2. In a large soup pot, add tomato sauce, diced tomatoes, salsa, tomato soup, and taco seasoning. Stir well. Add ground beef, mix in, and allow mixture to simmer for 1 hour to blend flavors. (The mixture will be quite soupy.)
3. Heat a small amount of cooking oil in a skillet. Pan fry each tortilla in hot oil until brown and crisp. Drain on paper towels.
4. To serve: Place a tortilla shell on each plate. Add 1/4 cup of saucy meat mixture on each tortilla. Sprinkle with cheese. Place another tortilla on top. Place 1/4 cup sauce and cheese on that tortilla. Repeat one more time. You should now have a stack of 3 layers. Then top with lettuce, olives, and a dollop of sour cream.

Makes 10 stacked tacos.

*The saucy meat mixture freezes well. You can use half for one meal and freeze the other half for another night.

* This was a super easy and tasty dinner. I cut the recipe in half and it was still too much but great for leftover or to freeze. These were very filling. I added diced onion while browning my meat and I also used hot style tomato sauce for an extra kick but it was still not too spicy. It was just right and the sauce is delicious! This recipe is definitely a keeper!

Adapted From Real Mom Kitchen

Hawaiian Haystacks

2010-05-20T08:54:00.001-07:00

Stove top method:

2 cans cream of chicken soup

1 can of milk or so (I usually only use 1/2 to 3/4 of a can of milk)

2 cups of cooked chicken breasts, diced or shredded (You can leave the chicken out if desired.)
salt and pepper
parsley (if desired)

Heat soup and milk on the stove until heated through. You want this to be the consistency of gravy. You can add more milk if the mixture is too thick. Add the chicken and cook til warm.

Crock pot method:

2 cans cream of chicken soup

2 frozen chicken breasts

milk

Put chicken breasts in the crock pot and then cover with soup. Cook on low for 6-8 hours. Remove chicken from the crock pot and shred or dice the chicken and return to the crock pot. Add enough milk to make the consistency of gravy.

Serve the sauce over cooked rice. You can usually plan on at least one cup per person. Top with any of the following toppings.

shredded cheddar cheese

pineapple tidbits

sliced olives

diced green onion

chopped celery

shredded coconut

sliced almonds

diced fresh mushroom

Chow mien noodles

diced tomatoes

peas

mandarin oranges

raisins

diced green and/or red pepper

water chestnuts

cashews

soy sauce
sour cream

or anything else that you think would be good

* This is such an easy and quick dinner to make and I usually always have the ingredients on hand to make this dinner. My husband loves this recipe, especially the simple and creamy sauce. It's so filling too and this recipe always makes too much for just my husband and myself since my daughter won't touch most foods. I will probably start cutting the recipe in half. I also love that the topping options are endless!

Adapted From Real Mom Kitchen

Cajun Chicken Pasta

2010-04-27T21:09:00.000-07:00

1 (8 ounce) package penne pasta, cooked and drained
4 boneless skinless chicken breasts, cut into strips
4 teaspoons Cajun seasoning
4 Tablespoons butter
16 slices red bell pepper
16 slices green bell pepper
1/2 purple onion
6 large mushrooms, sliced
2 cups heavy cream
1/2 teaspoon dried basil
1/2 teaspoon lemon pepper seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
Grated Parmesan cheese, optional

1. Cook pasta, drain.
2. Place chicken and Cajun seasoning in a resealable plastic bag; shake to coat. In a large skillet over medium heat, saute chicken in butter until almost tender (about 5 to 7 minutes). Add onion towards the end to soften and saute.
3. Add the red bell pepper, green bell pepper, and mushrooms. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add cream and remaining seasonings; heat through. Add pasta and toss; heat through. Sprinkle with Parmesan cheese if desired.

* This was a delicious pasta dish and very easy to make. I omitted the mushrooms since I am not a big fan of them. I used 2 fresh chicken breasts as well as some pre cooked frozen fajita chicken strips that I had on hand and they both worked great! The pasta has a very light flavor but we loved the kick the Cajun chicken gives this dish. It's not a diet dish by any means but my husband says this recipe is definitely a keeper!

From Allrecipes.com

Breadsticks & Pizza Dough

2010-04-27T21:05:00.000-07:00

1 1/2 cups warm water
1 Tablespoon sugar
1 Tablespoon yeast
1/2 teaspoon salt
3-4 1/2 cups flour

1. In a large bowl, combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.
2. Add salt and stir. Add 1 1/2 c. flour and mix well. Gradually add more flour (usually between 3-4 cups, depending on your elevation and your humidity) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger.
4. Spray a glass or metal bowl with cooking spray and place dough in the bowl.
5. Cover and allow to rise for 45 minutes or until doubled in bulk.
6. Remove from bowl and place on a lightly-floured surface.

For Pizza: Roll out and bake with toppings.

For Breadsticks:
1. Spray a baking sheet with cooking spray. Roll into a rectangle and cut into 12 strips with a pizza cutter.
2. Roll out each piece of dough into a snake and then drape over your forefinger and twist the dough. Place on baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but it's okay if they're close.
3. Cover pan and allow dough to rise for another 30 minutes.
4. When there's about 15 minutes to go, preheat your oven to 425.
5. Rub butter and garlic salt and Parmesan cheese.
6. Bake for 10-12 minutes.

* I used this recipe to make pizza crust. It was an easy and quick recipe and it turned out yummy. I rolled my dough into a rectangle and made one very large pizza on a cookie sheet. Next time I make this pizza dough, I am going to bake the crust a little bit before baking it with all the toppings on it. The center didn't cook quite as much as we would have liked but it was still yummy! Some Italian seasonings on the crust would be good too!

From Our Best Bites

Favorite Fruit Dip

2010-04-27T21:03:00.001-07:00

8oz package cream cheese, room temperature
3/4 cup brown sugar
1/2 teaspoon vanilla

Beat the cream cheese and brown sugar together until smooth. Add vanilla and blend in.

Makes about 2 cups of fruit dip. Great with strawberries, grapes, apples, bananas, and watermelon.

* This is one of my favorite fruit dips! I have made it with normal and low fat cream cheese and it tastes great both ways! It's super easy and always a hit!

From Kim Sharp

Pumpkin Pie Cake

2010-01-27T23:06:00.000-08:00

Bottom Layer:

1 pkg. yellow cake mix (reserve 1 cup)
1 egg
1/2 cup butter, softened

Mix and press with hands into a 9 x 13 pan.

Middle Layer:

1 1/2 cups pumpkin
2 eggs
3/4 cups sugar
1 cups evaporated milk
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon cloves
1/2 teaspoon ginger

Mix and pour over cake.

Top Layer:

The 1 cup reserved cake mix
1/2 cup sugar
1 teaspoon cinnamon
2 Tablespoons butter, softened

Mix and sprinkle over cake. Bake at 325 degrees for one hour. Serve with cool whip or vanilla ice cream.

* I had never heard of pumpkin pie cake until my sister served it to me and I was hooked after the first bite. Love the flavor and I love how easy the recipe is!

From Jane Ketcheside

Cookie Salad

2010-01-25T10:32:00.000-08:00

1 small box instant vanilla pudding mix
1 cup buttermilk
2 8oz containers frozen whipped topping, thawed
2 8oz can mandarin oranges, drained
1 pkg fudge-striped cookies

In a medium bowl, combine the pudding mix and buttermilk. Stir in thawed whipped topping. Add drained oranges. Stir in crushed cookies. (To crush the cookies, I leave them in the package and mash it against the edge of the counter; you can also just break them with your hands.) This salad can be served immediately, but it's still good the next day. makes 8-10 servings. Note: For variety, add bananas, grapes, or other fruit.

* This is one of my favorite dessert salads! I have also added bananas (which I will never eat alone) and it tastes just as yummy! Kids love it because it has the pudding and cookies but they are also getting some fruit in there too. :-)

From Julie Hougaard
Copied From Leissa Mahedy - Worldwide Ward Cookbook by Deanna Buxton (2009)

Easy Cheesy Rolls

2010-01-19T21:20:00.000-08:00

1/4 cup butter or margarine
2 Tablespoons Parmesan cheese, grated (from a can or jar, not fresh)
1 Tablespoon dried basil
1/2 teaspoon garlic powder (optional)
1/2 cup cheese, shredded (any kind works)
1 tube canned refrigerator biscuits, plain or buttermilk (8-10 biscuits per can)

Melt butter or margarine and combine with the Parmesan cheese, basil, and garlic in a small bowl. Put the shredded cheese in a separate bowl. Remove biscuit dough from the can and separate into individual biscuit rounds. Flatten each round of biscuit dough slightly and place a little shredded cheese in the center, folding the dough around the cheese to form a ball. Pinch the dough together to enclose the cheese. Dip the ball of dough into the melted butter mixture and roll it around to cover completely. Place the cheese-stuffed biscuits balls on a baking sheet. Bake at 375* for approximately 5-8 minutes or until golden brown. Great with spaghetti or lasagna.

From Darleen Capson - Worldwide Ward Cookbook by Deanna Buxton (2009)

Gingerbread Pancakes

2010-01-14T14:31:00.000-08:00

5 cups flour
1 teaspoon salt
1 Tablespoon baking soda
2 2/3 cup water
2 teaspoons cinnamon
1 1/2 cups molasses
2 teaspoons ginger
1 cup butter, melted
1 teaspoon nutmeg
4 eggs, slightly beaten

Sift together flour, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate bowl, combing water, molasses, butter, and eggs. Gradually add molasses mixture to flour mixture, blending just until smooth. Cook on hot griddle.

From Kalene Sims - Worldwide Ward Cookbook by Deanna Buxton (2009)

Crispy Chicken Wraps

2009-12-01T20:40:00.000-08:00

1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups) (I boiled and shredded some chicken breasts)
2 cups shredded cheddar cheese
4 (12-inch) flour tortillas

1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.

2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.

* I made these slightly different than the recipe says to do. I made them more like quesadillas. I sprinkled cheese on half the tortilla, spread chicken mixture over that, then sprinkled some more cheese over the top of that. After putting them on the griddle for a few seconds, I folded the tortilla in half. The original recipe called for only 4 flour tortillas but I was actually able to make about double that with 3 chicken breasts. I hate celery and was a bit worried I wouldn't like these with it in it but they were great! My husband couldn't get enough of these. They were super easy and full of great flavor! These will definitely be made again in our house!

From My Kitchen Cafe

Pizza Rolls

2009-11-05T13:54:00.000-08:00

1 can Pillsbury pizza dough
1 jar of your favorite spaghetti sauce
mozzarella cheese
pepperoni and any other pizza toppings you like

Unroll the pizza dough. Pour the sauce on the dough and spread to 3 of the 4 edges. You want to leave some dough clean so that they will seal nicely. Cover with cheese. Line the pepperoni so that the pizza is completely covered. Add any other toppings you might like. Roll the pizza dough like it is a cinnamon roll. Then use a serrated knife to slice it into pieces. Place in greased 9x13 pan. Bake at 425* for 15-17 minutes.

* These are a fun alternative to your usual pizza. They are quick and easy and kids love them!

From Jane Ketcheside

Cheesy Chicken & Broccoli Casserole

2009-11-05T13:45:00.000-08:00

6 boneless half chicken breasts
1/2 stick of butter
2 Tablespoons cooking oil
salt and pepper to taste

Salt and pepper chicken breasts and saute in butter and oil for 10 minutes.

2 (10oz each) packages frozen chopped broccoli, cooked and drained well
1/2 cup mayonnaise
10oz can condensed cream of chicken soup
1 Tablespoon lemon juice
1 teaspoon her blend (like Italian Seasoning or Herbes de Provence)
1/2 cup shredded cheese
1/2 cup coarsely crushed cornflakes

Spread broccoli in the bottom of a 2 quart casserole dish. Top with sautéed breasts. Mix mayo, soup, lemon juice and herb blend together; pour over chicken. Sprinkle with cheese and top with crushed cornflakes. Bake at 350 degrees for 25 minutes.

* This is one of my husband's favorite dishes! It's very filling and leaves plenty of leftovers.

From Angel Shannon

Pumpkin Cinnamon Rolls

2009-11-05T13:17:00.000-08:00

2 Tablespoons yeast
1/2 cup warm water
1/2 cup canned pumpkin
2/3 cup sugar
1/2 teaspoon salt
1 egg, beaten
1/4 cup melted butter
1/4 teaspoon ground cloves
1 teaspoon cinnamon
4-5 cups bread flour
1/2 cup brown sugar, packed
2 Tablespoons cinnamon
2 Tablespoons melted butter

Dissolve yeast in warm milk. Wait 5 minutes. Add pumpkin, egg, sugar, butter, salt, cinnamon and cloves and mix well. Slowly add flour one cup at a time. Scrape down sides of bowl after each addition of flour. Turn into lightly greased bowl, cover and set in warm place until double in bulk. Punch down dough and let rest for 5 more minutes. Roll dough out into a rectangle.

Brush dough with melted butter. Sprinkle the dough with sugar and cinnamon mixture. Starting with long side of dough, roll up jellyroll style. Pinch seams to seal. With sharp serrated knife cut roll into 12 1 in. pieces. Place rolls, cut side up in greased 9*13 pan. Cover and let rise until double, 30 to 45 minutes.
Bake rolls at 350 degrees about 20 minutes or until golden brown. Drizzle with caramel frosting as soon as they come out of the oven. Let cool until warm, add the rest of the frosting. Enjoy!

Caramel Frosting

1/4 cup butter
1/2 cup brown sugar, cooked
2 Tablespoons milk
1/4 teaspoon vanilla
pinch of salt
1/2 to 3/4 cup sifted powdered sugar

In a small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over med. Low heat 1 minute. Transfer to small bowl and cool mixture. Stir in vanilla, salt, and powder sugar. Beat with Electric mixer until well blended. If necessary, add more sugar for desired consistency.

From Carrie Swenson

Watermelon Juice

2009-09-21T08:59:00.000-07:00

seedless watermelon chunks
water
sugar

1) Puree watermelon chunks in blender until smooth. (We like a few very small chunks but blend to your liking) Pour into pitcher.
2) Add water and sugar to taste. Stir well.
3) Stir well before serving.

Best served cold from the fridge or with ice.

*This is my daughter's favorite juice and the only juice she will drink. We could live on this stuff! It's such a pretty drink to serve at a shower or special occasion.

From Mama Mely

Lime Snowball Cookies

2009-07-14T08:15:00.001-07:00

1 1/2 cup unbleached flour
1/2 cup cornstarch
1 cup unsalted butter, softened to room temperature
1/2 cup confectioners' sugar
2 Tablespoons fresh lime juice
1 teaspoon fresh lime zest, finely grated
1/2 teaspoon lime oil (optional) or lime extract (optional)

1) Preheat oven to 350*.
2) In a medium bowl combine the flour and cornstarch and blend well. Set aside.
3) In a larger mixing bowl, using an electric mixer, beat the butter and 1/2 cup confectioners' sugar until light and fluffy.
4) Mix in the fresh lime juice, lime zest, and lime oil if using.
5) Beat in the flour mixture until smooth.
6) Refrigerate cookie dough until just firm, approximately 45 minutes.
7) Line two aluminum baking sheets with parchment paper.
8) Butter a measuring spoon and measure out a scant 1 Tablespoon of the dough. Form into balls and place on the prepared baking sheets. Space the cookies 1" apart.
9) Bake cookies for about 23 minutes or until browned on bottom and golden brown on top. Transfer the baking sheets to counter, and immediately sift with the remaining confectioner's sugar.
10) Cool the cookies completely on baking sheet.

Makes an estimated 2 1/2 dozen.
(Uses fresh lime juice and lime oil. If you cannot find lime oil, add more juice or zest.)

From RecipeZaar

Tater Tot Casserole

2009-06-05T10:30:00.000-07:00

1 lb ground beef
1 can cream of celery soup
1 pkg frozen tater tots

Brown the ground beef and drain the fat. In a large bowl, combine beef and can of soup and fold until beef is covered in soup. Add enough frozen tater tots so that they are all incorporated in the meat/soup mixture. (I usually use a bit more than half the bag) Pour into a 9x13 pan and spread evenly. Cook at the temperature that the bag of tater tots states along with the time. You want the tater tots golden brown. Serve with ketchup on top.

* This was a family favorite growing up. Sometime we like to add cheese on top or mixed through the casserole but it's just as good without it.

From Mom

Sweet-n-Sour Pineapple Chicken

2009-06-05T10:24:00.001-07:00

INGREDIENTS:
Chicken:
2-3 boneless, skinless chicken breasts or more tenders
1/2 cup milk
1/2 cup flour
1 tsp salt
1/4 tsp pepper
1/2 cup oil

Sauce:
1 13.5 oz can pineapple chunks
1 cup sugar
1 TB soy sauce
1/4 tsp ginger
3/4 cup vinegar
1 chicken bouillon cube (I was all out so I used 2 leftover chicken Ramen seasoning packets)
2 TB cornstarch (I usually mix this with a little water to make a paste so it doesn't clump in the sauce.)

DIRECTIONS:
Chicken:
1. Dip chicken in milk and then coat with flour, salt, and pepper.
2. Heat oil and brown chicken on all sides.
3. Place chicken in crock pot or baking dish.

Sauce:
1. Drain pineapple, pour syrup into measuring cup and add water to make 1 1/4 cups.
2. In saucepan, combine all ingredients, cornstarch last (to thicken). Boil for two minutes.
3. Add pineapples.

Both:
1. Pour sauce over chicken.
2. Cook on high in crock pot for 1 hour or cook in oven at 350 for 45-60 minutes.

* I serve this with Teriyaki flavored rice or noddles. Browning the chicken is the most time consuming part of this recipe and other than that, it's super easy! Sometimes I add green and/or red pepper strips to the sauce at the end for some added color, flavor, and nutrients. This has the best sauce out of all the sweet and sour chicken recipes I have tried. I love that the ingredients for this recipe are ones that I usually always have on hand.

From Jill Parsons

Andes Mint Cookies

2009-04-22T15:58:00.000-07:00

3/4 cup butter
1 1/2 cup brown sugar, packed
2 Tablespoons water
12oz pkg semi-sweet chocolate chips

2 eggs
2 1/2 cups flour
1 1/4 teaspoon baking soda
1/2 teaspoon salt
1 lb. Andes Mints (2- 6.67 oz. pkgs.)

Heat butter, sugar, and water in a saucepan until melted. Remove from heat and add chocolate chips and stir until melted. Pour into large bowl and cool 10 minutes. Beat in eggs, then add flour, baking soda, and salt. Roll dough into 1 inch balls and place 2 inches apart. Bake at 350* for 11 minutes. Remove from oven and immediately place Andes mints on top. After they melt, spread over entire cookie and remove from cookie sheet. Let them cool until chocolate is solid and enjoy!

Nichole's Chili

2009-03-25T15:40:00.000-07:00

1 lb ground beef, cooked and seasoned with salt and pepper and chopped onion
2 cans kidney beans with juice (I use one can light and one can dark kidney beans)
2 cans tomato paste (I only use one or the tomato taste is overpowering)
2 tomato paste cans full of water (I only use one)
2 cans diced tomatoes with juice (I like to use the petite diced)
1 Tablespoon chili powder (less if you want less heat but I usually add more than 1 Tbsp)
1 teaspoon salt
1 can corn (optional), drained

I usually add garlic and onion powder when I am browning the meat but it's according to taste.

Combine all ingredients and bring to a boil. Simmer at least 20 minutes until beans are cooked.

* This recipe comes from my sister in law and the only chili I will ever eat. I love that it is filled with protein and vegetables. I use the entire Tablespoon chili powder plus some and it does not make it very spicy at all. We like to garnish it with cheese and sour cream and serve it with honey corn bread. This chili is a family favorite!

Honey Lime Chicken Enchiladas

2009-03-11T10:42:00.000-07:00

1/3 cup honey
1/4 cup lime juice (about 2 large limes)
2 teaspoons to 1 Tablespoon chili powder
2 large cloves garlic, finely minced or 1/2 teaspoon garlic powder
1 lb boneless, skinless chicken breasts (about 2 large breasts), cooked and shredded
12 corn tortillas
2 cups Mexican cheese blend, shredded
14oz can green enchilada sauce (mild or medium, to your taste)
1/2 to 3/4 cup heavy cream (can substitute half and half)
1 Tablespoon chopped cilantro, to garnish, optional

Preheat oven to 350*. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and ﬂexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.
Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the ﬁlling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top. Serve with sour cream, black beans, and rice or a green salad for a great meal.

Serves 4 to 6

* These are by far our most FAVORITE (and famous) meal! These have the most amazing flavor. My husband was a little concerned when he first heard I was going to make these but now he begs for them weekly and eats more than half the pan in one sitting. They are a little time consuming but easy and so worth it! I usually boil the chicken in the morning and marinate it in 2 batches of the marinade all day long and stir in the leftovers into the sauce mixture. I use the entire Tablespoon of chili powder and it really doesn't make it spicy. ENJOY!

Chicken Enchiladas With Corn Salsa

2009-03-04T13:55:00.001-08:00

Boneless, skinless chicken breasts, cooked and shredded
1 can mild enchilada sauce
1 cup sour cream
1 cup cheddar cheese, shredded
1 package flour or wheat tortillas

Mix all ingredients reserving about 1/4 can of enchilada sauce.
Spoon mixture onto edge of tortilla and fold together, folding one end into middle.
Place side by side in baking dish.
Pour reserved sauce over enchiladas.
Sprinkle with more shredded cheese if desired.
Bake at 350* for about 25 minutes.

Corn Salsa
1 can diced tomatoes
1 can corn
1 can black beans
1 small bunch chopped, fresh cilantro as desired
1 cup Italian salad dressing

Stir ingredients together. This is also great with tortilla chips.

Fruit and Feta Green Salad

2009-03-04T07:56:00.001-08:00

8 cups assorted greens
1/2 cup feta cheese, crumbled
1 (11 oz.) can mandarin oranges, drained
1/2 cup dried cranberries or cherries
1 small red onion, chopped
1/2 cup toasted pecans or almonds

Combine ingredients in large salad bowl and toss with Brianna's Vinaigrette just before serving.

(I like adding chicken and bread/rolls to make it a meal but it's also great as a side salad.)

Sticky Coconut Chicken

2009-01-15T20:52:00.000-08:00

6-8 chicken thighs (about 1 1/2 lbs)
2/3 cup canned coconut milk
1 Tablespoon minced fresh ginger
1 teaspoon fresh ground pepper
1 teaspoon hot chili flakes

3/4 cup rice vinegar
1/2 cup sugar
3 Tablespoons soy sauce
1 teaspoon hot chili flakes
4-5 green onions, finely chopped

Rinse chicken and pat dry. In a large bowl mix coconut milk, ginger, pepper, and hot chili flakes. Add chicken and mix; cover and chill at least 1 hour or up to a day.

Life chicken from bowl, reserving marinade; pull thighs open and lay flat on a lightly oiled grill on high heat. Cover and cook, turning thighs as needed to brown both sides, until meat is no longer pink in the center of the thickest part (about 10-12 minutes total). Base frequently with remaining marinade and use it all.

Transfer thighs to a warm platter and pour the chili glaze evenly over meat; garnish with green onions.

Chili glaze:
In a 2-3 quart pan, combine rice vinegar, sugar, soy sauce, and hot chili flakes. Bring to a boil over high heat and cook until mixture is reduced to 1/2 cup, 8-10 minutes. Use hot.

Sweet Corn Bread

2009-01-12T11:56:00.000-08:00

1 1/2 cups flour
2/3 cup sugar (you can go less if you want)
1/2 cup cornmeal
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups milk
2 eggs, lightly beaten
1/3 cup canola oil
3 Tablespoons melted butter

Combine dry ingredients, then combine wet ingredients in separate bowl. Add wet mixture to flour mixture and stir just until blended. Pour into 8" square baking pan and bake at 350 degrees for 35 minutes. FOR MUFFINS: pour into muffin cups and bake at 350 degrees for 18-20 minutes.

Pepperoni Bread

2009-01-12T11:48:00.000-08:00

1 loaf bread dough, thawed if frozen
After dough is thawed, spread on cookie sheet into a rectangle.

Combine:
1 egg
1 teaspoon parsley
1 teaspoon basil
1 teaspoon garlic salt
little bit of water

Brush half of egg mixture onto dough. Put sliced pepperoni down center of dough. Sprinkle with cheese (about 1 cup). Fold dough in thirds, turn over and brush with remaining egg mixture.

Bake at 375 for 25 minutes. Slice and serve with marina sauce as a dip.

Chicken Ole!

2009-01-12T11:34:00.000-08:00

10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 ½ cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7-oz. jar salsa
½ cup grated cheddar cheese (for garnish.)

In separate bowl, combine soups, sour cream, onion, and 1 ½ cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.)
Gently stir. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low another 15-30 minutes.
Serve with tortilla chips and lettuce.

(Recipe can be found in Fix-It and Forget-It Cookbook: Feasting with your Slow Cooker)

Pumpkin Fruit Dip

2009-01-11T10:53:00.000-08:00

8 oz. cream cheese, softened
2 cups powdered sugar
15 oz. can pumpkin
1 tsp. cinnamon
½ t. ginger (I do not include this)

Mix cream cheese and powdered sugar until creamy. Add pumpkin and spices, mixing well. Cover and chill for 8 hours. Serve with gingersnaps, apple slices and pear slices.

Toffee Apple Dip

2009-01-11T10:51:00.000-08:00

8 oz. cream cheese, softened
1/2 cup brown sugar
1/4 cup white sugar
1 teaspoon vanilla
1 pkg. toffee bits (some stores have Skor bits and some have Heath)

Mix together and serve with apple slices.

Death By Chocolate Cake

2009-01-10T11:44:00.000-08:00

1 Duncan Hines Devil's Food cake mix

1 3.9 oz. package instant chocolate pudding

1 cup melted butter

2 cups (1 16 oz. container) sour cream

5 eggs

1 tea vanilla

1 bag mini chocolate chips

Combine all ingredients except chips and mix for 1 min. on low, and 2 min. on medium. Then fold in mini chips (optional: save about 1/8 cup to sprinkle on the top). Bake in a well greased bundt pan at 350 for 60 minutes. Let cool in the pan for 10 minutes before removing to a wire rack.

Frosting

1/4 cup butter

1/4 cup whole milk

3/4 cup + 1 TB granulated sugar

3/4 cup + 1 TB semi sweet chocolate chips.

Combine butter, milk and sugar over medium heat and cook for 4 or 5 minutes, or until the sugar is completely dissolved. Remove the pan from the heat and stir in chocolate chips gradually until it is smooth. Immediately pour over cake. Garnish with reserved mini chips or shaved chocolate.

*A few notes: This is very thick batter, I don't suggest trying to mix by hand. Also, don't try to cut the fat out of this cake, it will ruin it. If you are looking for a lower calorie cake, pick another recipe.

Layered Mint Fudge

2009-01-02T09:39:00.000-08:00

1 1/2 tsp butter, softened
2 c (12oz) semisweet chocolate chips
1 can (14oz) sweetened condensed milk, divided
2tsp vanilla extract
1c vanilla or white chocolate chips
3tsp peppermint extract
1 to 2 drops green or red food coloring

Line a 9" square pan (I used a 9" round pan) with foil; grease the foil with butter and set aside.
In a heavy sauce pan, melt chocolate chips and 1c milk over low heat.
Cook for 5-6 min. or until smooth.
Remove from heat.
Add vanilla; stir for 3-4 min. or until creamy.
Spread half of the mixture into prepared pan.
Refrigerate for 10min or until firm.
Set remaining chocolate mixture aside.

In heavy saucepan, melt vanilla chips and remaining milk over low heat; cook and stir for 5-6 min. or until smooth (mixture will be thick).
Remove from the heat.Add peppermint extract and food coloring.
Stir 3-4min or until creamy.Spread evenly over chocolate layers.Refrigerate for 10min or until firm.
Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer.
Cover; refrigerate overnight or until firm.
Using foil, lift fudge out of pan.Gently peel off foil; cut into 1" squares.
Store in the fridge.
Makes about 1 3/4lbs.

Jessica Seinfeld's Tri-Color Farfalle Chicken Caesar Salad

2008-12-01T14:07:00.000-08:00

8 oz tri-color farfalle pasta
1 cup Caesar salad dressing, divided
6 oz shaved parmesan cheese, divided
6 cups chopped romaine or Italian lettuce blend
4 cups Roma tomatoes cut into wedges
freshly ground black pepper
3/4 cup Caesar croutons
2 medium chicken breasts, grilled and sliced

Cook pasta according to package directions. Drain and stir to separate pasta. Do not rinse.
Combine pasta and 1/2 cup Caesar salad dressing in a salad bowl. Cover and refrigerate for 1 hour.
Add halve of the parmesan and all of the lettuce, tomatoes, ground black pepper and croutons to the chilled pasta. Mix well.
To serve, place sliced chicken on top of the salad, sprinkle with remaining parmesan and drizzle with the remaining salad dressing.
Makes 8 servings.

Hazelnut & Lemon French Green Beans

2008-12-01T13:59:00.000-08:00

1 lb French green beans
1/2 teaspoon salt, plus more to taste
1 Tablespoon and 1 teaspoon coarsely chopped hazelnuts, toasted
1 Tablespoon grated lemon peel
1 Tablespoon and 1 teaspoon lemon juice, preferably fresh-squeezed
1 teaspoon extra-virgin olive oil
ground black pepper

Fill a large pot one-third full of water. Cover and set over high heat. When the water comes to a full boil, add beans and 1/2 teaspoon salt. Cook for 2-5 minutes or until just tender. Drain in a colander.
Transfer the beans to a serving bowl. Add hazelnuts, lemon peel, lemon juice and olive oil. Season to taste with salt and pepper. Toss gently to mix. Serve immediately.
Makes 4 servings.

Berry Spinach Salad

2008-12-01T13:52:00.000-08:00

8 cups spinach leaves, rinsed and spun dry
2 cups fresh blueberries
1 1/2 cups halved fresh strawberries
1 cup fresh blackberries
1/4 cup broken pecans, lightly toasted

DRESSING:
1/2 cup halved strawberries
1/4 cup raspberry vinegar
grated peel of 1 lemon
2 Tablespoons freshly squeezed lemon juice
1 Tablespoon light agave nectar or honey
2 teaspoons extra virgin olive oil

Combine spinach, blueberries, strawberries and blackberries in a large bowl and toss gently.

To prepare the dressing, in a small bowl mash strawberries into pulp. Add vinegar, lemon peel and juice, agave and olive oil. Stir well with a whisk.
Arrange the spinach and berry mixture on plates and drizzle with dressing. Sprinkle with toasted pecans. (Or drizzle the dressing over the spinach/berry mixture in the bowl, add pecans and then toss.)
Makes 6 servings.

Black & Blue Breakfast Smoothie Bowl

2008-12-01T13:44:00.000-08:00

1 1/2 cups blueberries, frozen
1 1/2 cups blackberries, frozen
1 medium banana
1/4 cup orange juice
8 ice cubes
2 teaspoons honey (optional)
1/2 cup low fat granola

Place the frozen berries, the banana, orange juice and ice in blender. Blend on high speed until the mixture is almost smooth, with a texture between a slush and a sorbet.
Pour the mixture into a cereal bowl or a glass. Stir in honey, if desired. Top with granola. Serve immediately.
Makes 2 servings

Debbie Mosher's Salad Dressing

2008-11-20T15:36:00.000-08:00

1/2 cup oil
1/4 cup vinegar
1 pkg Italian dressing powder
1 pkg ranch dressing powder
1 cup buttermilk
1/2 cup sour cream

Mix and refrigerate.

* This salad dressing recipe was created by one of my favorite college professors. Super easy and delicious!

From Debbie Mosher

Luscious Four Layer Pumpkin Cake

2008-11-20T15:28:00.000-08:00

2 layer size yellow cake mix
15oz pumpkin, divided
1/2 cup milk
1/3 cup oil
4 large eggs
1 1/2 teaspoon pumpkin pie spice, divided
8 oz cream cheese, softened
1 cup powdered sugar
8 oz cool whip, thawed
1/4 cup caramel topping
1/4 cup chopped pecans

Preheat oven to 350*. Grease and flour 2 9" round cake pans. Beat cake mix, 1 cup of the pumpkin, the milk, oil, eggs and 1 teaspoon of the pumpkin pie spice in large bowl with mixer on medium until well blended. Pour evenly into prepared pans.
Bake 28-30 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans 10 minutes. Remove from pans to wire racks; cool completely.
Beat cream cheese in small bowl with mixer on medium until creamy. Add sugar, remaining pumpkin and remaining 1/2 teaspoon pumpkin pie spice; mix well. Stir in cool whip.
Cut each cake layer horizontally in half with serrated knife. Stack layers on serving plate, spreading the cream cheese filling between layers. (Do not frost top of cake.) Drizzle cake with caramel topping just before serving; sprinkle with pecans. Store leftover cake in refrigerator.

Angel Lush with Pineapple

2008-11-20T15:22:00.000-08:00

1 pkg vanilla flavor instant pudding
20 oz crushed pineapple in juice, undrained
1 cup thawed cool whip
10 oz prepared round angel food cake
seasonal berries

Mix dry pudding mix and pineapple with juice in medium bowl. Gently stir in whipped topping. Let stand 5 minutes.
Cut cake horizontally into 3 layers. Place bottom cake layer (cut side up) on serving plate.
Spread 1 1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remaining cake layer. Spread remaining pudding mixture. Refrigerate at least 1 hour or until ready to serve. Top with your favorite seasonal berries.

Serves 10

Apple Pudding Cake

2008-11-20T15:16:00.000-08:00

Cream together:
1/2 cup butter
2 cups sugar

Add:
2 eggs
4 cups shredded apples

Add:
2 cups flour
1 teaspoon salt
2 teaspoons nutmeg
2 teaspoons cinnamon
2 teaspoons baking soda

Mix well, pour into dripper pan. Bake at 350* for 45-50 minutes.

Sauce:
2 cups sugar
1 cup butter
1 cup cream
1 teaspoon vanilla
dash nutmeg

Mix ingredients together, cook over low heat until well blended. Serve hot over cake.

Amy's Chicken & Broccoli Casserole

2008-11-19T20:44:00.000-08:00

1 big bunch of fresh broccoli
3 or 4 fresh chicken breasts
1 cup mayonnaise
2 Tablespoons lemon juice
2 cans cream chicken soup
1 block of cheese

Steam broccoli and cook the chicken.
Lay broccoli in a 9"x13" pan, on the second layer add the bite size pieces of chicken breast. Third layer is the sauce (mayonnaise, soup, and lemon juice). Mix in bowl, then pour an even layer over the chicken. Four layer is the cheese. Add as much as you want.
Bake at 325* for 25-30 minutes.
Serve with French bread and a salad.

* Quick, easy, and yummy!

From Amy Zander

Raspberry Stuffed French Toast With Custard Sauce

2008-11-19T20:28:00.000-08:00

4 oz cream cheese, softened
1/2 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
2 eggs plus 2 egg whites
5 cups milk, divided
1 loaf French baguette, ends trimmed, cut into 18 slices. divided
12 oz frozen unsweetened raspberries, divided
1 pkg (4 serving size) vanilla flavored instant pudding

Beat cheese, sugar, vanilla and cinnamon with mixer until well blended. Add eggs and egg whites, one at a time, mixing well after each addition. Gradually add 2 cups of the milk, beating until well blended.
Arrange 9 of the bread slices in greased 13"x9" baking dish. Sprinkle with half of the raspberries; top with remaining bread slices. Pour cheese mixture over bread. Let stand 30 minutes. Preheat oven to 350*.
Bake 40 minutes or until golden brown. Meanwhile, bring remaining 3 cups milk just to boil in saucepan; gradually add dry pudding mix, whisking until well blended. Remove from heat; let stand 5 minutes. Microwave remaining raspberries in small microwavable bowl on high 15-20 seconds or until warm. Cut French toast into 9 pieces. Serve topped with the custard sauce and raspberries.

Make-Ahead:
Assemble dish as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350* for 40-45 minutes or until golden brown. Meanwhile, prepare custard sauce. Serve as directed.

Mexican Layered Dip

2008-11-19T16:42:00.000-08:00

8 oz cream cheese
1 Tablespoon taco seasoning mix
1 cup thick 'n chunky salsa
1 cup drained canned black beans, rinsed
1/2 cup chopped green onions
1 cup shredded cheddar cheese
1 cup shredded lettuce
2 Tablespoons sliced ripe olives
3 pkgs (13 oz each) baked tortilla chips

Beat cream cheese with mixer on medium speed until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of 9" pie plate or quiche dish.
Layer remaining ingredients over cheese mixture; cover.
Refrigerate at least 1 hour before serving. Serve with tortilla chips.

Makes 5 cups dip.

Spinach & Cheese Dip

2008-11-19T16:39:00.000-08:00

8 oz cream cheese, softened
1/2 cup mayonnaise
1/3 cup sliced green onions
10 oz frozen chipped spinach, thawed, well drained
1 cup Italian style cheese crumbles
1/2 cup chopped roasted red peppers

Beat cream cheese, mayo and half the onions in medium bowl with mixer on medium speed until well blended. Add spinach; mix until just blended.
Stir in cheese crumbles and peppers; cover.
Refrigerate at least 1 hour. Sprinkle with remaining onions just before serving.

Makes 3 cups.

"Margarita" Dip

2008-11-19T16:35:00.000-08:00

8 oz cream cheese, softened
1/4 cup frozen limeade concentrate, partially thawed
2 Tablespoons orange juice
1/2 cup thawed cool whip

Beat cream cheese, limeade concentrate and orange juice in medium bowl with mixer on medium speed until well blended. Gently stir in cool whip; cover.
Refrigerate at least 1 hour.
Serve with fresh fruit, grilled fruit or Nilla wafers.

Makes 1 3/4 cups.

Jazz it up: Serve in a wide-brimmed margarita glass. Dip rim of glass in sugar before filling with dip.

Mandarin Almond Chicken Bites

2008-11-19T16:30:00.000-08:00

1/2 cup finely chopped cooked chicken
1/2 cup canned mandarin orange segments, drained, cut into thirds
1/4 cup dried cranberries
2 Tablespoons sliced almonds
2 Tablespoons Miracle Whip light dressing
48 Triscuit reduced fat crackers

Combine chicken, oranges, cranberries, almonds, and dressing; cover.
Refrigerate at least 1 hour to allow flavors to blend.
Top each cracker with 1 teaspoon of the chicken mixture. Serve immediately.

Makes 16 servings.

Baker's Chocolate Fondue

2008-11-19T16:25:00.000-08:00

1. Heat 14oz sweetened, condensed milk and 1/2 cup milk in a small saucepan until mixture is creamy.

2. Add 4 chopped squares Baker's semi-sweet baking chocolate; stir until completely melted.

3. Serve warm with assorted fresh fruit (apples, pears, and grapes), cookies, pound cake cubes or pretzels.

Makes 2 cups.

Variations:
* Substitute white baking chocolate for semi-sweet chocolate.
* Stir in 1/4 cup peanut butter with chocolate.
* Stir in 1/4 cup seedless raspberry jam with chocolate.

Chicken Fondue

2008-11-19T16:18:00.000-08:00

1. Cook and stir 1 finely chopped medium onion in a fondue pot or heavy saucepan with 1/4 cup prepared Good Seasons mild Italian dressing.

2. Add 2 cans (14.5 oz each) chicken broth, 1/2 cup apple juice and 2 Tablespoons cornstarch. Heat to simmer just before serving.

3. Cut 8 boneless, skinless chicken breast halves (1 per person) into very thin strips. Cut vegetables such as cauliflower, mushrooms, and peppers into bite-sized pieces. (Be sure to keep raw chicken on a separate plate away from vegetables and cooked chicken.)

4. Dip chicken and vegetables into boiling hot broth to cook. Cook chicken for about 3 minutes or until cooked through and vegetables for between 2-3 minutes, depending on the type of vegetable. Serve with assorted dipping sauces.
Makes 8 servings.
Dipping Sauces:

Lemon Garlic:
Combine 1 cup Miracle Whip dressing with 1 finely chopped garlic clove and 2 Tablespoons lemon juice.

Herb:
Combine 1 cup Miracle Whip dressing with 2 Tablespoons prepared Good Seasons mild Italian dressing.

Creamy Coconut Dip

2008-11-19T16:15:00.000-08:00

1. Mix 8 oz softened cream cheese and 15 oz can cream of coconut in large bowl with wire whisk until well blended.

2. Mix in 16 oz cool whip. Stir gently until well blended. Cover, refrigerate several hours or until chilled.

3. Serve with graham cracker sticks or crackers or cut up fruit.

Hot Spinach Dip

2008-11-19T16:10:00.000-08:00

10 oz pkg frozen chopped spinach, thawed, drained
1 cup mayonnaise
1/2 cup grated parmesan cheese
1 clove garlic, minced
2 Tbsp chopped roasted red peppers

Preheat oven to 350*
Mix spinach, mayo, cheese, and garlic until well blended.
Spoon into 9" pie plate or quiche dish.
Bake 20 minutes or until heated through.
Sprinkle with peppers.

Pumpkin Bread

2008-11-19T16:07:00.000-08:00

1 1/3 cup sugar
1/3 cup butter
2 eggs
15 oz can pumpkin or 1/2 of 29 oz can
1/3 cup water
1 1/2 cups + 2 1/2 Tablespoons flour
1 teaspoons baking soda
3/4 teaspoon salt
1/4 teaspoon baking powder
1/2 teaspoon cinnamon (can add 1 teaspoon if desired)
1/2 teaspoon cloves

Cream sugar and butter.
Add eggs and beat.
Add pumpkin and water and beat.
Add dry ingredients.
Bake at 350* for 30 minutes.

Frosting:
3 oz cream cheese
1/2 stick butter
1 teaspoon rum flavoring
1 teaspoon vanilla
enough powdered sugar to make a good consistency.

Cheesecake

2008-11-19T16:05:00.000-08:00

8 oz cream cheese
1 can of eagle brand milk
1/3 cup lemon juice
1 teaspoon vanilla
1 graham cracker crust

Beat ingredients together, in order given, until frothy.
Put in fridge and let it set.
Top with cherries, raspberries, strawberries, or other desired fruit.
Serves 8.

Best Brownies Ever

2008-11-19T16:02:00.000-08:00

1 cup butter
4 eggs
2 cups sugar
1/2 teaspoon salt
2 teaspoons vanilla
8 Tablespoons (1/2 cup) cocoa
1 cup flour
1 cup chocolate chips, optional

Soften butter.
Add eggs, sugar, salt, vanilla, and cocoa.
Mix well.
Fold in flour and chocolate chips.
Pour into 9"x13" pan.
Bake at 325* for 30-35 minutes.

Cherry Fudge Cake

2008-11-19T15:58:00.000-08:00

1 fudge cake mix
1 teaspoon almond extract
2 eggs
21 oz can cherry pie filling
2 Tablespoons oil (vegetable or canola)

Mix ingredients together well. Spread mixture into 15"x10"x1" pan. Bake at 350* for 25-30 minutes or until done.

Easy Pumpkin Chocolate Chip Cookies

2008-11-18T22:08:00.001-08:00

1 can of pumpkin
1 bag of mini chocolate chips
1 spice cake mix

Mix pumpkin and spices cake mix together.
Add chocolate chips.
Drop spoonfuls on cookie sheet.
Bake at 375* for about 20 minutes. Check at 15 minutes with a fork to see if it comes out clean.
Let cool and enjoy!

* I never really thought this recipe worked until I tried it out for myself in college. They were actually pretty good! They are great if you are crunched for time!

Blueberry Pie

2008-11-18T22:06:00.000-08:00

2 graham cracker ready made pie crusts
1 block cream cheese, softened
12oz cool whip, softened
1/4 cups powdered sugar
1 can Comstock blueberry (any)

Combine cream cheese and cool whip until creamy.
Add powdered sugar.
Pour into pie crust.
Add blueberry on top.
Chill/Set.
Serve.

* A super easy pie with great flavor. It's light and creamy. A perfect summer treat!

Muddy Buddies

2008-11-18T21:07:00.001-08:00

9 cups Chex cereal
6 oz semi sweet chocolate chips (1 cup)
1/2 cup peanut butter
1/4 cup margarine or butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Measure cereal into large bowl; set aside.
Microwave chocolate chips, peanut butter, and margarine in 1 quart microwavable bowl uncovered on high for 1 minute; stir.
Microwave 30 seconds longer or until mixture can be stirred smooth.
Stir in vanilla.
Pour chocolate mixture over cereal in bowl, stirring until evenly coated.
Pour into large plastic food storage bag; add powdered sugar.
Seal bag; shake until well coated.
Spread on waxed paper to cool.
Store in airtight container in refrigerator.

Meltaways

2008-11-18T21:05:00.000-08:00

2 sticks butter
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup flour

Cream butter.
Add remaining ingredients and blend well.
Drop by spoonfuls and bake at 350* for 12 minutes.

Frosting:
3 oz cream cheese
1 teaspoon vanilla
1 cup powdered sugar

Mix together and spread on cooled cookies.

Spice Cake

2008-11-18T21:02:00.001-08:00

2 1/2 cups flour
1 cup sugar
3/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1 1/3 cup buttermilk
1/2 cup margarine
3 eggs

Preheat oven to 350*
Cream margarine and both sugars.
Add eggs.
Add baking powder, salt, soda, and all the spices.
Alternate flour and buttermilk, ending with flour.
Beat for 3 minutes.
Bake 35-45 minutes.