Waffles
2 c flour
2 T baking powder
1 T cinnamon
1 T sugar
½ tsp nutmeg
¼ tsp salt
4 egg yolks
4 egg whites
1 c pumpkin
1 T vanilla
1 ½ c milk
¾ c margarine, melted
Mix all dry ingredients in mixing bowl (flour, baking powder, cinnamon, sugar, nutmeg, and salt). Add milk, pumpkin, vanilla, margarine, and egg yolks and mix well. In separate bowl, beat egg whites until stiff peaks form and then fold into batter. Cook in waffle iron; top with Buttermilk syrup.
Buttermilk Syrup
¼ c butter (NOT margarine)
½ c buttermilk
1 c sugar
1 tsp light corn syrup
1 tsp baking soda
1 tsp vanilla
In medium size pan, combine butter, buttermilk, sugar and corn syrup and bring to a boil. Remove from heat and add vanilla and baking soda. The mixture will bubble a lot so make sure your pan is big enough. Serve over warm waffles. Enjoy!
Submitted by Alison: I got this recipe from my friend, Dessi. It is super easy to make and is DELICIOUS! We eat it for breakfast, brunch, lunch, or dinner. The syrup is what really makes the dish. It's foamy and carmely and just plain tasty! My kids love these waffles. Eat them with some bacon or sausage to add some salty to the sweet and you will have perfection. :)
January 1, 2012
December 8, 2011
Chicken Salad
Ingredients
2 cups chicken breasts, cooked with salt & pepper and cubed (about 1 lb)
1 ½ cup red seedless grapes, cut in half
1 cup apple, cut into bite size pieces
2/3 cup celery, chopped finely
1 tablespoon red onion, chopped finely
Optional add-in's: raisins, nuts
1/3 cup plain or vanilla yogurt
2 tablespoons mayonnaise
1 ½ tablespoon lemon juice
¼ teaspoon salt
Directions
Combine yogurt, mayonnaise, lemon juice and salt in a bowl, set aside. Combine chicken, grapes, apple, celery, and onion in a large bowl. Pour yogurt mixture over top and mix until well coated. Serve in pita pockets.
Submitted by Alisha
2 cups chicken breasts, cooked with salt & pepper and cubed (about 1 lb)
1 ½ cup red seedless grapes, cut in half
1 cup apple, cut into bite size pieces
2/3 cup celery, chopped finely
1 tablespoon red onion, chopped finely
Optional add-in's: raisins, nuts
1/3 cup plain or vanilla yogurt
2 tablespoons mayonnaise
1 ½ tablespoon lemon juice
¼ teaspoon salt
Directions
Combine yogurt, mayonnaise, lemon juice and salt in a bowl, set aside. Combine chicken, grapes, apple, celery, and onion in a large bowl. Pour yogurt mixture over top and mix until well coated. Serve in pita pockets.
Submitted by Alisha
November 1, 2011
Chicken Pot Pie
For Filling
1 (10oz) package of frozen mixed vegetables
1/3 cup butter
1/3 cup flour
½ cup chopped onion
½ tsp. salt
¼ tsp. pepper
1 ¾ cup chicken broth
2/3 cup milk
2 1/2 to 3 cups chicken, cooked and cut up
Rinse vegetables in cold water to separate; drain. Heat butter in 2 quart saucepan over medium heat until melted. Stir in flour, onion, salt, and pepper; cook, stirring constantly until mixture is bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat oven to 425.
For Crust
2 (9 inch) pie crusts
OR
2 cups flour
4 tsp. baking powder
½ tsp. salt
2 tbs. sugar
½ cup butter
2/3 cup milk
If using pie crusts: Roll 2/3 of the pastry into 13 inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan. Roll remaining pastry into 11 inch square. Place square over filling. Turn edges under and flute. Bake about 35 minutes until golden brown.
If using other ingredients: Mix flour, baking powder, salt, and sugar. Cut in 1/2 cup butter. Add 2/3 cup milk. Add more flour if needed until dough is stiff, but still sticky. Pour filling into a 9x11 casserole dish. Take dough mixture and form 6-8 biscuits and place on top of filling. Bake for 20-30 minutes until biscuits are golden brown.
Submitted by Shanae
1 (10oz) package of frozen mixed vegetables
1/3 cup butter
1/3 cup flour
½ cup chopped onion
½ tsp. salt
¼ tsp. pepper
1 ¾ cup chicken broth
2/3 cup milk
2 1/2 to 3 cups chicken, cooked and cut up
Rinse vegetables in cold water to separate; drain. Heat butter in 2 quart saucepan over medium heat until melted. Stir in flour, onion, salt, and pepper; cook, stirring constantly until mixture is bubbly. Remove from heat; stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Heat oven to 425.
For Crust
2 (9 inch) pie crusts
OR
2 cups flour
4 tsp. baking powder
½ tsp. salt
2 tbs. sugar
½ cup butter
2/3 cup milk
If using pie crusts: Roll 2/3 of the pastry into 13 inch square. Ease into ungreased square pan, 9x9x2 inches. Pour chicken mixture into pastry lined pan. Roll remaining pastry into 11 inch square. Place square over filling. Turn edges under and flute. Bake about 35 minutes until golden brown.
If using other ingredients: Mix flour, baking powder, salt, and sugar. Cut in 1/2 cup butter. Add 2/3 cup milk. Add more flour if needed until dough is stiff, but still sticky. Pour filling into a 9x11 casserole dish. Take dough mixture and form 6-8 biscuits and place on top of filling. Bake for 20-30 minutes until biscuits are golden brown.
Submitted by Shanae
October 1, 2011
Autumn Chopped Salad
6-8 cups chopped Romaine lettuce
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4-6 ounces feta cheese, crumbled
T. Marzetti salad dressing
Newman's Own Light
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I use about 1 cup of dressing with 70 percent poppy seed to 30 percent balsamic vinaigrette.)
Submitted by Julie
2 medium pears, chopped
1 cup dried cranberries
1 cup chopped pecans
8 slices thick-cut bacon, crisp-cooked and crumbled
4-6 ounces feta cheese, crumbled
T. Marzetti salad dressing
Newman's Own Light
On a large platter, combine the lettuce, pears, cranberries, pecans, bacon and feta cheese. Drizzle generously with poppy seed dressing, followed by some of the balsamic vinaigrette. (I use about 1 cup of dressing with 70 percent poppy seed to 30 percent balsamic vinaigrette.)
Submitted by Julie
September 2, 2011
Slow Cooker Thai Peanut Chicken and White Whole Wheat Pizza Dough Recipe
Submitted by Ie Li:
I have two recipes to share. This first recipe comes from the blog 365 Days of Slow Cooking. I have made this recipe several times for its ease and deliciousness. I serve it over brown rice, but I'm sure it's equally delicious over noodles. Enjoy!
Slow Cooker Thai Peanut Chicken
12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini
1/3 cup soy sauce
1 tsp sugar
1 red pepper, cut into thin, long strips
1 tbsp lime juice
1 cup chopped cilantro, divided
chopped peanuts, for garnish
Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro. Serve over noodles and garnish with remaining cilantro and peanuts.
This second one comes from 101cookbooks.com. It's a whole wheat pizza dough recipe that I have made at least once a week for the last four weeks. Good whole wheat pizza dough recipes are hard to come by, but this one is delicious.
White Whole Wheat Pizza Dough Recipe
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to a floured counter top. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.
When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.
At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).
Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate Parmesan and a small drizzle of good quality extra-virgin olive oil.
Makes six 6-ounce pizza crusts.
I have two recipes to share. This first recipe comes from the blog 365 Days of Slow Cooking. I have made this recipe several times for its ease and deliciousness. I serve it over brown rice, but I'm sure it's equally delicious over noodles. Enjoy!
Slow Cooker Thai Peanut Chicken
12 oz linguine or fettuccine noodles, cooked and drained
2 cloves garlic, minced
2/3 cup peanut butter
1 cup chicken broth
1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
1 cup shredded zucchini
1/3 cup soy sauce
1 tsp sugar
1 red pepper, cut into thin, long strips
1 tbsp lime juice
1 cup chopped cilantro, divided
chopped peanuts, for garnish
Add garlic, peanut butter, broth, chicken, zucchini, soy sauce, sugar, and red pepper to slow cooker. Stir to combine. Cook on low for 4-5 hours or on high for 2-3 hours. A half hour before you are going to serve, add in lime juice and 1/2 cup of cilantro. Serve over noodles and garnish with remaining cilantro and peanuts.
This second one comes from 101cookbooks.com. It's a whole wheat pizza dough recipe that I have made at least once a week for the last four weeks. Good whole wheat pizza dough recipes are hard to come by, but this one is delicious.
White Whole Wheat Pizza Dough Recipe
4 1/2 cups King Arthur White Whole Wheat Flour
1 3/4 teaspoons salt
1 teaspoon instant yeast
1/4 cup olive oil
1 3/4 cups water, ice cold
a few tablespoons chopped herbs (optional)
Semolina flour or cornmeal for dusting
Stir together the flour, salt, and instant yeast in the bowl of an electric mixer. By hand stir in the oil and the cold water until the flour is all absorbed. Add the herbs. Switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl (to me it looks like a tornado). Add a touch of water or flour to reach the desired effect. The finished dough will be springy, elastic, and sticky, not just tacky.
Transfer the dough to a floured counter top. Cut the dough into 6 equal pieces and mold each into a ball. Rub each ball with olive oil and slip into plastic sandwich bags. Refrigerator overnight.
When you are ready to make pizza (anytime in the next few days), remove the desired number of dough balls from the refrigerator at least 1 hour before making the pizza. Keep them covered so they don't dry out.
At the same time place a baking stone on a rack in the lower third of the oven. Preheat the oven to 450 degrees (you can go hotter, but I like the results I get at 450). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.
Generously dust a peel or the back of a sheet pan with semolina flour or cornmeal and get ready to shape your pizza dough. Uncover or unwrap the dough balls and dust them with flour. Working one at a time, gently press a dough round into a disk wide enough that you can bring it up onto your knuckles to thin out - you should be able to pull each round out to 12-inches or so. If the dough is being fussy and keeps springing back, let it rest for another 15-20 minutes. Place the pulled-out dough on the prepared sheet pan, and jerk the pan to make sure the dough will move around on the cornmeal ball-bearings (you don't want it to stick to the pan).
Add your toppings (less is more!) and slide the topped pizza onto the baking stone. Bake until the crust is crisp and nicely colored. Remove from the oven. I always finish with more freshly grate Parmesan and a small drizzle of good quality extra-virgin olive oil.
Makes six 6-ounce pizza crusts.
August 3, 2011
French Dip
Submitted by Brenda: Summer is full of sandwiches for us and here is one of our quick and easy favorites. Everyone probably makes French Dip sandwiches but this combo is a winner!
This makes around 4 sandwiches depending on the bread you choose and how loaded you like them...
Ingredients:
4 Bolillo rolls or hoagie buns
1 Au Jus gravy mix
1 pkg roast beef sandwich meat or leftover shredded roast
1 8oz pkg cream cheese (we like using whipped)
8 slices cheese (I love provolone- my hubby prefers Swiss, mozzarella also works)
1 green or red pepper
1/2 onion
Slice and sauté' the onion and pepper in a little oil for about 5 minutes or until soft. Set aside. Lay open and toast the bread under the broiler or in the toaster oven (any bread really but we LOVE Bolillo rolls for this one- they are sort of football shaped and kind of have a chewy crust- we just get them at the local grocery store). Generously spread both sides of bread with cream cheese (whipped is much faster to spread). Cook the Au Jus according to the pkg then dump the meat in to get soaked and warm. Layer one side of bread with the sautéed peppers and onions, the other side with the juicy meat topped with cheese. Toast one more time until the cheese melts slightly, close sandwich and use the leftover Au Juice for dipping. I could eat these every day!
Here is our favorite Jell-O salad to go with:
Purple Parfait
1 Large box any blue or purple flavor Jell-O
1 cup water
1 pkg 8oz cream cheese
1 can (15oz) crushed pineapple, undrained
1 can blueberries in light syrup, undrained
1 pkg (8oz) Cool Whip
Let your cream cheese sit out to room temp. Boil one cup water (yes only 1) and add the Jell-O until dissolved. Immediately add the cream cheese- whisk or blend until smooth- it has a much better texture if they're no lumps! Add the pineapple with its juice and the blueberries with its juice. Refrigerate until only partially set- pudding like consistency then fold in the cool whip(this is key for extra tasty- if you add the cool whip in after it is completely set up it is still ok, but for some reason adding it before is much better) at this point if I am taking it somewhere (it's a Relief Society favorite...) then I transfer it to a pretty glass bowl and heap it like a mountain so when it finishes setting up it will look presentable). Put it back in the refrigerator to chill until set completely.
This makes around 4 sandwiches depending on the bread you choose and how loaded you like them...
Ingredients:
4 Bolillo rolls or hoagie buns
1 Au Jus gravy mix
1 pkg roast beef sandwich meat or leftover shredded roast
1 8oz pkg cream cheese (we like using whipped)
8 slices cheese (I love provolone- my hubby prefers Swiss, mozzarella also works)
1 green or red pepper
1/2 onion
Slice and sauté' the onion and pepper in a little oil for about 5 minutes or until soft. Set aside. Lay open and toast the bread under the broiler or in the toaster oven (any bread really but we LOVE Bolillo rolls for this one- they are sort of football shaped and kind of have a chewy crust- we just get them at the local grocery store). Generously spread both sides of bread with cream cheese (whipped is much faster to spread). Cook the Au Jus according to the pkg then dump the meat in to get soaked and warm. Layer one side of bread with the sautéed peppers and onions, the other side with the juicy meat topped with cheese. Toast one more time until the cheese melts slightly, close sandwich and use the leftover Au Juice for dipping. I could eat these every day!
Here is our favorite Jell-O salad to go with:
Purple Parfait
1 Large box any blue or purple flavor Jell-O
1 cup water
1 pkg 8oz cream cheese
1 can (15oz) crushed pineapple, undrained
1 can blueberries in light syrup, undrained
1 pkg (8oz) Cool Whip
Let your cream cheese sit out to room temp. Boil one cup water (yes only 1) and add the Jell-O until dissolved. Immediately add the cream cheese- whisk or blend until smooth- it has a much better texture if they're no lumps! Add the pineapple with its juice and the blueberries with its juice. Refrigerate until only partially set- pudding like consistency then fold in the cool whip(this is key for extra tasty- if you add the cool whip in after it is completely set up it is still ok, but for some reason adding it before is much better) at this point if I am taking it somewhere (it's a Relief Society favorite...) then I transfer it to a pretty glass bowl and heap it like a mountain so when it finishes setting up it will look presentable). Put it back in the refrigerator to chill until set completely.
July 2, 2011
Chile-Chicken Tacos and Lemon Meringue Cupcakes
Chile-Chicken Tacos
1.25 lbs boneless skinless chicken thighs
1 pkg (1.25 oz) taco seasoning mix
1 TBSP packed brown sugar
1 can (4.5 oz) chopped green chiles, undrained
1 cup frozen whole-kernel corn, thawed
1 can (10 oz) enchilada sauce
taco shells
Optional ingredients:
sliced green onions
Shredded lettuce
chopped tomato
Spray slow cooker with cooking spray. Add chicken thighs. Sprinkle with taco seasoning mix and brown sugar, toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining sauce for later if desired.
Cover and cook on low heat for 6-7 hours.
Use 2 forks to pull apart chicken into shreds or chunks. If desired, stir in green onions and cook for 15 more minutes. Serve in taco shells with tomatoes and lettuce. My kids like to add shredded cheese. Drizzle on warmed enchilada sauce if desired.
We either eat these alone or serve with some sort of rice and beans. It isn't one of those meals that we put a lot of time into. It is perfect for those nights that you have a lot going on and only have 5 minutes to eat some dinner.
Note- These Tacos are actually only 320 calories per serving (2 tacos = serving).
Here is a fun dessert that is incredibly delicious for those cupcake lovers!
Lemon Meringue Cupcakes
For the cupcakes...
5.5 oz cake flour
5.5 oz super fine sugar
6 oz unsalted butter, softened
3 large lightly beaten eggs
1/2 teaspoon vanilla
1 teaspoon baking powder
For the Lemon Filling...
1 can (14 oz) sweetened condensed milk
3 Tablespoons lemon juice
For the Meringue Topping...
3 egg whites
3 oz caster sugar (super fine sugar...just use regular sugar and grind it a bit)
1/4 teaspoon cream of tartar
Preheat oven to 350 degrees. Prepare 12 paper cupcake liners in muffin tins. Place butter and sugar into bowl and crème with electric mixer until the butter changes color (about 2 minutes). Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition.
Add vanilla then sift in flour and baking powder. Mix for another minute. Spoon batter into the cupcake liners until they are 2/3 full and place in the middle rack of oven. Bake for 18-20 minutes or until toothpick comes out clean. Remove and let sit for a few minutes before removing from the muffin tins. Place on wire rack to cool.
To make the filling, mixed the condensed milk with lemon juice in small bowl. Cut a small hole in the center of each cupcake and dig out with spoon. Discard the center and fill hole with the mixture.
For the meringue, use an electric mixer and beat egg whites and cream of tartar until they form soft peaks, then beat in the sugar gradually. Load the meringue into a piping bag and pipe the top of the cupcakes.
Place the cupcakes back into the oven at 450 degrees and bake for an additional 3-4 minutes or until the meringue is golden brown (keep your eye on it) Let cool a few minutes before serving! YUM!
1.25 lbs boneless skinless chicken thighs
1 pkg (1.25 oz) taco seasoning mix
1 TBSP packed brown sugar
1 can (4.5 oz) chopped green chiles, undrained
1 cup frozen whole-kernel corn, thawed
1 can (10 oz) enchilada sauce
taco shells
Optional ingredients:
sliced green onions
Shredded lettuce
chopped tomato
Spray slow cooker with cooking spray. Add chicken thighs. Sprinkle with taco seasoning mix and brown sugar, toss to coat. Mix in green chiles, corn and 1/2 cup of the enchilada sauce. Refrigerate remaining sauce for later if desired.
Cover and cook on low heat for 6-7 hours.
Use 2 forks to pull apart chicken into shreds or chunks. If desired, stir in green onions and cook for 15 more minutes. Serve in taco shells with tomatoes and lettuce. My kids like to add shredded cheese. Drizzle on warmed enchilada sauce if desired.
We either eat these alone or serve with some sort of rice and beans. It isn't one of those meals that we put a lot of time into. It is perfect for those nights that you have a lot going on and only have 5 minutes to eat some dinner.
Note- These Tacos are actually only 320 calories per serving (2 tacos = serving).
Here is a fun dessert that is incredibly delicious for those cupcake lovers!
Lemon Meringue Cupcakes
For the cupcakes...
5.5 oz cake flour
5.5 oz super fine sugar
6 oz unsalted butter, softened
3 large lightly beaten eggs
1/2 teaspoon vanilla
1 teaspoon baking powder
For the Lemon Filling...
1 can (14 oz) sweetened condensed milk
3 Tablespoons lemon juice
For the Meringue Topping...
3 egg whites
3 oz caster sugar (super fine sugar...just use regular sugar and grind it a bit)
1/4 teaspoon cream of tartar
Preheat oven to 350 degrees. Prepare 12 paper cupcake liners in muffin tins. Place butter and sugar into bowl and crème with electric mixer until the butter changes color (about 2 minutes). Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each addition.
Add vanilla then sift in flour and baking powder. Mix for another minute. Spoon batter into the cupcake liners until they are 2/3 full and place in the middle rack of oven. Bake for 18-20 minutes or until toothpick comes out clean. Remove and let sit for a few minutes before removing from the muffin tins. Place on wire rack to cool.
To make the filling, mixed the condensed milk with lemon juice in small bowl. Cut a small hole in the center of each cupcake and dig out with spoon. Discard the center and fill hole with the mixture.
For the meringue, use an electric mixer and beat egg whites and cream of tartar until they form soft peaks, then beat in the sugar gradually. Load the meringue into a piping bag and pipe the top of the cupcakes.
Place the cupcakes back into the oven at 450 degrees and bake for an additional 3-4 minutes or until the meringue is golden brown (keep your eye on it) Let cool a few minutes before serving! YUM!
Submitted by Jodi
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