Thursday, October 30, 2008

White Chicken Chili

Pumpkin bagels are the best side this time of year! Yummmmy!

White Chicken Chili
I call this a chili, but it's really a soup consistency. If you want it thicker, just reduce the amount of broth.

1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/4 t oregano
1/2 t coriander
1/2 t salt fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth

Condiments: (in addition to measurements above) Sour cream Chopped cilantro Pepperjack or Jack cheese, shredded Avocado Tortilla Chips or make your own tortilla strips.

In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there's no more visible pink on the chicken, probably 3-4 minutes.

Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and with your spoon smash some of the beans up so it will thicken the broth. Then add chicken broth.

Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.

Ladle into bowls and top with sour cream. Serve with condiments. If you don't have all those condiments- at least have sour cream! But honestly, it's best with everything :)
Makes about 8 cups of soup.
Contributed by Rachel Tollestrup
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Caramel Apples!

Children of all ages get excited when they hear 'caramel apple', and here is why:

Caramel Apples!

6 green apples washed and completely dry
Insert sticks into apples
1 14 oz. package Kraft caramels - follow directions on pkg. for melting
Coat apples with caramel and let dry on parchment paper
1 package white chocolate chips
1 1/2 Tbls. Crisco
  • Combine chips and crisco and melt in 30 second intervals in microwave at 70% power until melted

  • Coat caramel apples with white chocolate (I use a spoon and then evenly spread with metal spatula)

  • Sprinkle with cinamon sugar before chocolate sets up

  • Tie your favorite ribbon combination on the sticks and enjoy

Great anytime of year for a gift to a friend, teacher or neighbor

Tip: Leftover chocolate??? Pop some popcorn and toss the chocolate and add some cinnamon for a quick and easy treat!

Wednesday, October 29, 2008

Beef Daube Provencal

The flavorful colors and scent of this dish are amazing!

'Red meat is not bad for you. Now blue-green meat, that's bad for you! ~Tommy Smothers'

Beef Daube Provençal
Cooking Light's best ever beef dish
September 2007.
This classic French braised beef, and vegetable stew is simple and delicious. The flavor and texture allow you to keep it warm for your guests. Buy a whole-grain baguette, bagged salad greens, and bottled vinaigrette to round out the meal.
2 teaspoons olive oil
12 garlic cloves, crushed
1 (2-pound) boneless chuck roast,
trimmed and cut into 2-inch cubes
1 1/2 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 cup red wine (optional - it tastes fabulous without adding the wine)
2 cups chopped carrot
1 1/2 cups chopped onion
1/2 cup less-sodium beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme Dash of ground cloves
1 (14 1/2-ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
Preheat oven to 300°. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, (which 'boils' away all the alcohal) scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoon salt, 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Note: To make in a slow cooker, prepare through boiling the wine. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours.
This is a dish for a grown up pallet. My kids sprinkled parmesan cheese over their noodles with a few pieces of carrots and steak from the stew on the side. The house smelled fabulous - the fragrance from the blend of herbs is amazing!

Friday, October 24, 2008

Paper Bag Apple Pie

This seems like the most unconventional way to bake, but it is the way I grew up eating delicious apple pies and they are wonderful! It's like Christmas morning when you rip open that bag and an amazing surprise is waiting for you! Enjoy!

Crust: 1 1/2 c Flour
1/4 c sugar
1 tspn salt
1/2 c oil
2 tblspn cold milk
Combine together and pat into a pie pan. Set Aside.

Filling: 4 c sliced apples
1/2 c sugar
2 tblspn flour
1/2 tspn nutmeg
1/2 tspn cinnamon
Combine flour, sugar, flour, nutmeg and cinnamon. Add apples and stir. Pour into unbaked pie shell.

Topping: 1/2 c flour
1/2 c butter
1/2 c sugar
Mix together until with spoon until CRUMBLY. Sprinkle over the top of the pie.

Place in a brown paper bag, fold the bag up and seal. Bake at 350 degrees for 1 1/2 hours. (no more, no less) and absolutely NO PEAKING!! ENJOY!!

Lemon Meringue Pie

A ready to eat Lemon Meringue Pie is like a piece of artwork... baked to perfection!

Lemon Meringue Pie

One pre-baked pie crust.

1 1/4 c. sugar

1/3 c. cornstarch

1/8 t. salt

1 1/2 c. water

1/2 c. fresh lemon juice

2-3 t. grated lemon zest (I use a potato peeler to remove the zest from thelemon, then blend the lemon juice, water and zest in a blender.)

4 large egg yolks

2-3 T. butter

Wisk sugar, cornstarch and salt in a microwavable bowl. Whisk in, blendingwell, water, lemon juice and zest. Microwave on high until quite thick.You will need to stir at least every 3 minutes. You may need to use a handblender (not a hand mixer) to help keep it very smooth. Whisk in egg yolksvery gradually and butter. Microwave one more minute. Filling should bevery thick. Pour filling into pie crust and press a sheet of plastic wrapdirectly on surface.
Immediately prepare Meringue:

In small sauce, mix thoroughly:

1 T. cornstarch

1 T. sugar

Gradually stir in, making a smooth, runny paste:
1/3 c. water

Bring to a boil over medium heat, stirring constantly; boil for 15 seconds.Remove this thick, translucent paste from heat and cover. In a grease-freeglass or metal bowl, beat until foamy:

4 large egg whites

Add and beat until soft but definite peaks form:

1/2 t. vanilla

1/4 t. cream of tartar

Very gradually beat in:

1/2 c. sugar

Beat on high speed until peaks are very stiff and glossy, but not dry.Reduce speed and very gradually beat in cornstarch paste 1 T. at a time. When all the paste is incorporated, increase speed to medium and beat 10 seconds. Immediately spread meringue over hot pie filling, anchoring it tothe edge of the crust at all points. Bake at 325 for 20 minutes.

Contributed by Renee Johnson

Crockpot Roast

This is my favorite traditional Sunday dinner. I put the ingredients in the crock pot before church, and when we get home.... tada... dinner!

1 roast
small potatoes
chopped carrots
1 box of Lipton Onion Soup Mix

Place cut up potatoes (or use small red ones), carrots and onion in a crockpot. Place Roast on top. Sprinke 1 packet onion soup mix on top. Add 2 cups of water. Cook in crockpot all day (8 hrs on low). You can also cook the roast & vegetables in the crockpot on high for 4 hours. I often cook my pot roast in the oven for 4 hours at 250 (while we are at church).

Chicken Gyros

This is a 'feel good' recipe... you just 'feel good' after you eat it!

Chicken Gyros

12 oz. boneless skinless chicken breast
2 Tbsp. olive oil
½ tsp. dried oregano crushed
¼ tsp. garlic powder
¼ tsp. salt
¼ tsp. coarsely ground pepper
4 pitas
4 lettuce leaves
1 small tomato chopped
½ c. alfalfa sprouts

Cucumber Yogurt Sauce
½ plain non-fat yogurt
¼ c. chopped cucumber
1 Tbsp finely chopped onion
1 Tbsp. snipped parsley
½ tsp. lemon juice
1/8 tsp. garlic powder

Cover, chill until serving.

Brush chicken with olive oil. Combine spices and sprinkle on chicken. Cook on skillet in hot oil on medium heat until done. Cut into strips. Serve!

Contributed by Maren Parker

Wednesday, October 22, 2008

Pumpkin Chocolate Chip Cookies

Here is the recipe that brings Pumpkin Cookies perfection...

It can't be Fall without a batch of pumpkin cookies.....

1/2 cup sugar
1/2 cup shortening
cream, then add

2 eggs
1 cup pumpkin
cream, then add

1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1/2 tsp. salt
2 cups flour

Stir in one cup chocolate chips. Bake at 375 degrees for 10-15 minuutes on a greased cookie sheet.

Tuesday, October 21, 2008


Emeril's cheesecake recipe rocks!

Old-Fashioned New York-Style Cheesecake with Berry Coulis

1 cup graham cracker crumbs

2 1/2 tablespoons unsalted butter

1 1/2 tablespoons sugar, plus 1 1/2 cups

2 1/2 pounds cream cheese, softened

1 lemon, zested

1 orange, zested

1/2 teaspoon vanilla extract

3 tablespoons all-purpose flour

5 eggs

2 egg yolks

1/2 cup sour cream

1 vanilla bean, seeds scraped from inside of pod and reserved

1 teaspoon bourbon Raspberry Coulis

Preheat oven to 375 degrees F. Butter the bottom of a 9-inch springform pan. In a mixing bowl, combine graham cracker crumbs, butter, and 1 1/2 tablespoons sugar and mix well. Press onto bottom of springform pan and bake until golden, about 8 minutes. Set aside to cool. When completely cooled, butter the sides of the pan.

Lower oven temperature to 350 degrees F.

In a large mixing bowl with an electric mixer, combine cream cheese, 1 1/2 cups sugar, zests, and vanilla and beat until light and creamy. Add the flour, then the eggs and yolks 1 at a time, mixing well after each addition. Add the sour cream, vanilla bean seeds, and mix until smooth. Pour mixture into prepared pan. Wrap the pan in foil and place in a roasting pan. Fill the roasting with enough hot water to come half way up the sides of the pan. Bake for 1 1/2 hours.

Transfer cake to a cooling rack and let cool completely. Refrigerate cake overnight before serving. Serve with raspberry coulis.

For the coulis: 2 pints fresh raspberries (may substitute blackberries) 1/2 cup sugar 1 cup water 1 teaspoon orange zest, Few drops lemon juice.

Combine raspberries, sugar, water, and orange zest and cook until berries are soft and liquid is syrupy, about 10 minutes. Let cool slightly then puree in a blender. Strain through a fine sieve, transfer to a bowl, and refrigerate, covered, until completely chilled. Stir in lemon juice.

Cindy Pollard passed on the 'spread the love' tip - drizzle with melted chocolate, sprinkile with grahm cracker crumbs, and add raspberries! Divine!

This is Emeril Lagasse's favorite cheesecake recipe!

Monday, October 20, 2008

Hawaiian Haystacks

My kids call this 'chicken gravy', they all devour it, and cheer when it is on the menu!

Hawaiian Haystacks

1 whole chicken

2t sugar

2T lime juice

2T soy sauce

¼ c melted butter

2 cans Cream of Chicken Soup (only use Campbells ~ they are the best!)

1 cup chicken broth

Add enough water to cover chicken, cook in large pot. Pull meat off bones, add in the rest of the ingredients, heat.

Serve over brown rice, top with:



chopped celery,


peppers or chilies,

chow mein noodles,

diced carrots,

onions, etc.

Everyone loves this recipe! I often freeze the chicken mixture, then just make rice and add toppings when we are camping at the beach. My Aunt Janet made this recipe for us on a beach in Mexico, and I fell in love with it!

Cinnamon Rolls

This is the best cinnamon roll recipe! Five stars!

Jenna loves to help!

Maren's Cinnamon Rolls

Pour into microwaveable bowl and heat in microwave for 4 minutes:

2 1/2 Cups tap water, cold
2 1/2 Cups cold milk

Put into Bosch (or any bread mixer) and mix:
3/4 cup sugar
3/4 cup oil
2 Tablespoons salt
Add heated water and milk

Sprinkle 2 heaping Tablespoons Red Star Yeast onto top of mixture - mix a little to moisten yeast

Let the yeast rise 4-5 minutes

Add 12-13 cups flour, 1 cup at a time. Keep adding flour until the dough no longer sticks to the sides of the bowl, but is still sticky. Do not add too much flour. Let beat on lowest speed for 4-5 minutes.

Transfer to another bowl and cover and let rise until it doubles and reaches the top of the bowl - about 45-60 minutes.

Roll out ¼ of dough at a time, spread 1/4 cup melted butter, then sprinkle brown sugar and cinnamon on rolled out dough.

Roll dough like a jellyroll and ‘slice’ with thread into 12 rolls. Place into greased jellyroll pan.
Cover and raise 20 minutes.

Bake at 350 for 17-20 minutes.

Cream Cheese Frosting
1 cube softened butter.
1 pkg. cream cheese
3 ½ cups powdered sugar
1 tsp. vanilla
Mix together and frost cinnamon rolls while still hot.

I have to say this is the best out of my 3 favorite cinnamon roll recipe's! This recipe just works - every time! A great tip from Maren is to use a portion of the dough for regular dinner rolls. So, on Sunday mornings we have adopted her tradition of having cinnamon rolls for brunch, (I roll out the dinner rolls crossant style, let them rise, then cover & put the dough in the refrigerator) and freshly baked rolls for dinner!

Contributed by Maren Parker

Salmon {Mustard Crusted}

I put these coated fillets in my rice cooker, along with some vegetables on the top rack. The flavors dripped onto the veggies and rice, and added amazing flavor!

Mustard Crusted Side of Salmon

Baked Salmon:
1 pound butter
1/4 cup minced garlic
1 cup whole grain mustard
1/4 cup chopped fresh thyme
2 lemons, juiced
2 tablespoons Old Bay seasoning
2 tablespoons salt
2 teaspoons freshly ground black pepper
3 cups panko bread crumbs (Japanese bread crumbs) Do not substitute regular bread crumbs
1 (3 to 4 pound) side of salmon, skin on, pin bones removed

Whip butter with an electric mixer until fluffy. Add the garlic, mustard, thyme, lemon juice, Old Bay, salt, pepper, and panko, and mix well. Line a small sheet pan with parchment paper or waxed paper and lay salmon, skin side down, on pan. Blot salmon with paper towels to remove any moisture. "Crust" the salmon while the butter is still soft, allowing a 1/4-inch crust. At this point, the salmon may be refrigerated (cover with plastic wrap after butter has hardened).

Preheat the oven to 425 degrees F.

Bake for approximately 10 minutes for a still slightly pink fish. Use 2 long flat spatulas, coming in from either end, to lift the salmon off the paper and transfer to a serving platter.
Chefs Note: Use your imagination, substitute dill for the thyme, horseradish for the mustard, substitute crushed potato chips for the Panko (try different flavors of chips or use pretzels or tortilla chips). This dish can also be prepared for individual portions.

Contributed by Michelle Olsen

Chocolate Decadence Cake

This chocolate decadence cake is divine!

Chocolate Decadence Cake

1 (16 oz.) bar Special Dark
1 devil's food cake mix

1 (6 oz.) pkg. semi-sweet chocolate chips
1/2 c. light corn syrup
1/4 c. half and half
1 tbsp. butter
1 tsp. vanilla extract

1 (16 oz.) pkg. confectioners' sugar
1/2 c. butter, softened
3 squares unsweetened chocolate
2 egg yolks
2-4 tbsp. milk or half and half
1 1/2 tsp. vanilla
1/2 tsp. salt

6 squares Hershey's chocolate (the candy bar) to grate over the top of the cake

In a double boiler, melt Special Dark chocolate. Spread on sheet of wax paper to the size of cake plate. Chill.

Bake cake according to package directions in 2 (9") round cake pans and cool. When cake is cool enough to handle, split layers by making a horizontal cut on the edge of the cake. Then take 36 (1") long piece of thread or dental floss and place at the center into the cut. Wrap the string around the cake and tie. Then pull tightly. The string will cut through the cake giving 2 layers.
In a 1 quart saucepan over low heat melt chocolate with corn syrup stirring constantly. Remove from heat, stir in remaining ingredients until blended.

Melt unsweetened chocolate in a double boiler. In a large bowl with a spoon or mixer at medium speed, beat all ingredients until smooth, adding more milk as necessary to make the icing of good spreading consistency.

ASSEMBLY: Remove chocolate "plate" from wax paper and place on cake plate. Place bottom half of layer on the plate. Use about half of the chocolate sauce and frost the top of the layer. Place top half of layer on top of chocolate sauce. Frost layer with chocolate cream frosting. Repeat using the second layer. Frost entire cake and top with grated white, milk and dark chocolate. Grate Hershey's candy bar over the freshly frosted cake. Refrigerate. Remove from refrigerator about 2 hours before serving. When cutting, cut all the way through dark chocolate "plate" and serve. Very rich, and should satisfy any chocoholic for a long time.

Josh was looking for a recipe that was a little more challeging than just a regular cake mix. This cake was a lot of fun to make (& eat) and seemed just perfect for a Sunday evening dessert!

Potato Casserole {Funeral Potatoes}

A comfort food for those days you just want to eat!


2 bags frozen shredded potatoes
1 cup low fat sour cream
1 can low fat cream of chicken soup
1/3 cup scallions sliced
1 cup cheese grated
¼ cup melted butter (optional)

Mix all ingredients together in a 9x13 casserole dish. Add smashed corn flakes on top.
Bake 30 minutes at 350.
Serve with Costco ham.

Don't ask me why these are called 'Funeral Potatoes' - I guess it is just a comfort food everyone enjoys!

Contributed by Rachel Tollestrup

Angel Lush Cake

If you like pineapple, you will love this!

Angel Lush Cake Recipe

1 can (20 oz) Crushed pineapple in juice
1 pkg. Jell-o vanilla flavor pudding (fat free) (4 servings)
1 cup cool whip
1 Angel Food Cake
(10 oz)10 Strawberries, fresh

MIX pineapple with its juice and the dry pudding mix in medium bowl. Gently stir in whipped topping, add in 5 mashed strawberries. Spread top of Angel Food Cake dessert with the pudding mixture. REFRIGERATE at least 1 hour. Top with remaining strawberries just before serving. Store leftover dessert in refrigerator.

Ritz Good Baked Chicken

This dish is a winner on our table!

Ritz Good Baked Chicken

6 chicken breasts
3 c plain yogurt
3c Ritz cracker crumbs
2 t oregano
2 t basil
salt and pepper to taste

Combine cracker crumbs and spices. Roll chicken breast in yogurt. Then roll in crumb mixture. Bake at 350 for 45 minutes - 1 hour.

Contributed by Becki Cutler


Super easy to make!

{Best & Easiest} Homemade Guacamole

3 avocados, peeled and diced
1/2 tomato, finely diced
1/2 onion, finely diced
1/2 habanero or jalapeno pepper, finely diced
1 clove garlic, minced
Dash of lime juice
Salt to taste


In a bowl, mush avocados until slightly chunky.Add tomato, onion, peppers, garlic, lime and salt. Mix together.Serve immediately with tortilla chips, vegetables or pita bread, or on a fresly baked tortilla with Cafe Rio meat!


A hearty dish for your man!!!

All packed in, ready to cook.

Can you see the fresh carrot shreds? Mnnn!

Not your Mama's Meatloaf

1 cup stewed tomatoes, chopped
• 1 egg, beaten
• 3/4 cup quick-cooking oats
• 1 medium carrot, grated
• 1 celery rib, diced
• 2 bacon strips, cooked and crumbled
• 1 envelope onion soup mix
• 2 1/2 pounds lean ground beef
• Ketchup

In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into a loaf in a greased 13-in. x 9-in. x 2-in. baking dish. Drizzle with ketchup. Bake, uncovered, at 350 degrees F for 1-1/2 hours or until meat is no longer pink and a meat thermometer reads 160 degrees F. Using two large spatulas, carefully transfer meat loaf to a serving platter. Cut into bread like slice and serve with mashed potatoes, fresh veggies and a homemade roll for the perfect Sunday dinner! I never did like meat loaf, but this recipe is a winner!

Contributed by Michelle Olsen


These are softer than all the other gingersnaps I have ever consumed. This recipe is a keeper!


Stir together & set aside:

2 1/4 cups all-pirpose, unbleached flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon

Beat together, until creamy:

1 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 cup molasses

Add to butter mixture & beat:
1 egg

Gradually add flour mixture to butter mixture. Beat, on medium until well-blended. Roll dough into 1-inch balls, then roll in raw, washed sugar. Bake at 350 for 9-11 minutes.

These Gingersnaps are soft, moist & delicious!

Contributed by Amy Edwards

Friday, October 17, 2008

Pink Fluff!

If you like red hot imperials, you will love this!

Pink Fluff!

1/4 cup red hot imperials
1 large can crushed pineapple (drained)

Combine pineapple and red hots in container and refrigerate overnight (candy will dissolve).


3 cups marshmallows
1 8oz. whipped topping. Enjoy!

Thursday, October 16, 2008

Cincinnati Crockpot Chili

This recipe has a twist of cinnamon that makes it unique!

Cincinnati Chili Crockpot Recipe

Brown in a large pan:

1-2 lbs ground beef (you can use ground turkey)
1 medium-size yellow onion
1/4 cup minced garlic

Place in crockpot:

ground meat mixture (above)
1/2 cup chopped celery
2 Tablespoons chili powder
1 Tablespoon paprika
1/2 teaspoon dried, crumbled basil leaves
1/2 teaspoon dried, crumbled oregano leaves
1/2 teaspoon dried, crumbled thyme leaves
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon dried, crushed red pepper (found in spice section)
1/4 teaspoon ground all-spice
1 28-oz can peeled tomatoes in puree/juice, undrained (pour juice in with tomatoes)
1 8-oz can tomato sauce
1/2 cup water

Cook on low for 7-9 hours or on high for 4-5 hours (I prefer low for longer). All the spices blend better if it cooks for longer time, at a lower temperature. Add, after cooked, right before serving, or offer on the side, and let people add as they like: shredded cheesekidney beans chopped, yellow onions.

Contributed by: Becki Cutler

"Chili represents your three stages of matter: solid, liquid, and eventually gas."