Italian Bread Dip

This was a really good oil dip, perfect for an appetizer. This is a tad spicy, so if you don't like the heat, leave off or cut down on the crushed red pepper. Ingredients:
1/2 tsp. crushed red pepper
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. dried basil
1 tsp. dried parsley
1 tsp. granulated garlic
1 tsp. minced garlic
1 tsp. kosher salt
1/4 cup extra virgin olive oil (or as needed)

Italian Salad Dressing

A classic Italian Salad, similar to that of Olive Gardens....however, I, personally like this one better! Ingredients:
lettuce mixture
1 can of black olives, sliced in half
Red onion, sliced
Large croutons
Banana peppers
Roma tomatoes

Dressing:
1/2 cup mayonaise
1/3 cup white vinegar
1 tsp. vegetable oil
2 TBSP. corn syrup
2 TBSP. parmesan cheese
2 TBSP. romano cheese
1 clove garlic
1/2 tsp. italian seasoning
1/2 tsp. parsley flakes
1 TBSP. lemon juice
1 TBSP. sugar

Directions:
Mix the dressing ingredients in a blender until well mixed. Toss over the salad. Sprinkle with freshly grated parmesan cheese and fresh ground pepper.

Italian Risotto

The kids all raved over this one! Very creamy and flavorful, almost just melts in your mouth.Ingredients:
2 TBSP. butter
1 medium onion, chopped
1 cups Arborio rice
1/2 cup white wine
2 sprigs of thyme
7 cups chicken stock, hot
4 TBSP. butter
1 cup freshly grated parmesan cheese
Salt and pepper, to taste

Directions:
In a 12 to 14-inch skillet, heat the butter over medium heat. Add the onion and cook until translucent but not browned, 8 to 10 minutes. Once the onions are translucent add the rice and stir with a spoon until toasted and opaque, 3 to 4 minutes. Add the wine to the toasting rice ensuring that it is all cooked off before you add any stock. Add a 6-ounce ladle of the chicken stock and cook, stirring, until it is absorbed. Add in two sprigs of thyme. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15-20 minutes. Remove the thyme. (See Note Below) Remove from heat and stir in the butter and cheese until well mixed. Season to Taste with salt and pepper. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Italian Beef Tenderloin

This is very flavorful and almost melts in your mouth. The cut of meat is expensive, but it is worth it! I did make this in a crock pot with a regular rump roast. You still get the flavor and it does make a yummy roast. Although, I do recommend the tenderloin the most.
Ingredients:
Beef tenderloin roast (4-5 lbs.)
2 TBSP. olive oil
1 tsp. basil
1 tsp. thyme
1 tsp. pepper
1 tsp. Oregano
1 tsp. garlic powder
1 tsp. salt
1 tsp. minced garlic

Gravy:
1 small yellow onion, chopped
2 TBSP. butter
1/4 cup water
1 TBSP. corn starch
1 tsp. dijon mustard
1 tsp. tomato paste
1 can beef broth
2 cups portabella mushrooms, sliced

Directions: Take the first set of ingredients and combine all the spices in a bowl. Take the olive oil and spread over the roast. Then coat the roast with the spices. Brown until a crisp outer coating on all sides. Then place in a roasting pan on a rack and roast it at Bake 425 for 35-40 minutes, rotating occasionally. Then remove from the oven, cover with tinfoil and let sit for 20 minutes before slicing.

Gravy: Saute the onion and mushrooms in the 2 TBSP. butter, mix the corn starch in the 1/4 cup cold water and add to the onion/mushroom mixture. Add the can of beef broth and the tomato paste and mustard. Bring to a boil and then simmer until thickened. Serve over the roast.

Slow cooked Pork Ribs

I made some ribs for dinner tonight. Yum, were they ever good! The kids ate them all up and wanted more! I really thought the sauce was good. I left out the cayenne pepper, as my kids don't like it spicy. They sure tasted good with garlic, smashed red potatoes. I was just missing the bloomin' onion! I did have to tweak the recipe a bit to make it work with my work schedule. I actually cooked them most the way the night before, then put it in the fridge overnight and finished up the next day. They were great. Perfect way to make ribs in the winter when you don't want to go outside and use the grill! Brown the ribs and then season them with a mixture of: 1 tsp. salt, 1 tsp. onion powder, 1/2 tsp. garlic salt, and 1/2 tsp. pepper (This is enough for one rack of ribs). Bake in the oven, covered in tinfoil at bake 275 for 3 hours. Then I put it in the fridge overnight and finished the next day. But you can just dump the sauce over it and continue to cook for another 30 minutes.

Sauce:
2 medium onions, chopped
1 TBSP. minced garlic
2 tablespoons butter
1 cup packed brown sugar
1 cup water
1 cup spicy ketchup
3 tablespoons white vinegar
3 tablespoons Worcestershire sauce
1 tablespoon Liquid Smoke
2 teaspoons ground mustard
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper, optional (I didn't use it)
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Saute the onions and garlic in the butter until soft. Add remaining ingredients and bring to a boil and simmer for 10-12 minutes. Pour over ribs and cook for an additional 30 minutes. Serve.

Mushroom Hazelnut Salad

This is a very flavorful salad. The mix of the warm, sauteed mushrooms and almonds gave it a classy taste. I LOVED it! Next time I am going to try adding a little bacon.

Dressing:

4 TBSP. Olive Oil

1 TBSP. Red wine vinegar

1 TBSP. fresh Tarragon, chopped coarsley

2 garlic cloves, minced

1/4 tsp. honey

salt and pepper to taste

In a small skillet, over medium heat, saute the mini bella mushrooms in 1 TBSP. olive oil. Remove from pan. Add the almonds and toast until browned. Toss in with your salad mix and toss with the dressing.

Whole Wheat Bread

One of our family favorites...freshly ground, whole wheat bread! Syd learned to make it this summer and became quite the master! Directions:
In your mixer, using a dough hook, place 7 cups freshly ground whole wheat flour and 5 cups hot tap water. Stir until mixed well. In a seperate cup, mix 1/2 cup hot tap water with 2 TBSP. yeast and 1 tsp. of sugar to activate. Stir to dissolve. Add 2 TBSP. salt to dough, 2/3 cup honey and 2/3 cup olive oil. Next add the yeast. Add in 5 more cups of flour. Let knead. Add more flour until dough becomes sticky (like cookie dough). Knead in mixer for 10 minutes on a low speed.

Spray four loaf pans and using olive oil on your hands, divide the dough into fourths and shape into loaves. Bake at 325 for 45 minutes.

Skor Bar Cake

I haven't made this cake for awhile. I forgot how yummy and rich it was. I love it best the next day after it's sat in the fridge all night! If you have a sweet tooth, it's great for breakfast!!! :) Now you all know how bad I am. Ingredients:
1 pkg. Devils food cake mix
1 can sweetened condensed milk
1 small jar caramel topping
1 8oz. cool whip
skor bars, crushed

Directions:
Make the cake mix and bake according to instructions on the box. While warm, poke holes in the cake and drizzle condensed milk and caramel topping over the cake. Allow to cool. Top with cool whip and crushed skor bar. Keep in fridge.

Chicken Fried Steak with Creamy Pepper Gravy

I got this recipe out of a Southern Living Magazine about ten years ago while we were living in Iowa. It's been a favorite ever since! Normally I make it with pounded flat chicken breasts, but for the sake of this blog, I actually DID buy cube steak! It's great either way.
Ingredients:
1 egg white, beaten
2 3/4 cups milk, divided
20 saltine crackers, crushed
1 cup flour, divided
2 tsp. salt, divided
1 tsp. freshly ground pepper, divided
1 tsp. poultry seasoning
1 cup vegetable oil
6 cube steaks
1 TBSP. butter

Instructions:
Combine egg white and 1/4 cup milk in a bowl. Combine crushed crackers, 3/4 cup flour, 1 tsp. salt, 1/4 tsp. pepper and poultry seasoning in a shallow dish. Heat oil in a large skillet over medium high heat until hot. Dip 3 steaks, 1 at a time, into egg white misture. Dredge in seasoning crumbs. Preass to coat. Fry 4 minutes on each side or until golden. Remove to a wire rack. Then keep warm in a 225 degree oven. Repeat procedure with remaining three steaks. Drain hot oil, reserve browned bits and 2 TBSP. drippings. Melt butter in drippings over medium heat. Whisk in remaining 1/4 cup flour, remaining 1 tsp. salt and 3/4 tsp. pepper. Whisk in 2 1/2 cups milk. Cook over medium heat until thick and bubbly. Serve with mashed potatoes.

Apple Crisp

One of my favorite things in the fall (actually anytime of the year) is apple crisp. I love it warm, right out of the oven with really GOOD vanilla ice-cream melting on top of it. Even drizzled with caramel...yum! I love to use a mixture of apples, not just one kind. Topping:
1 c. butter
1 c. brown sugar
1 c. flour
1 c. oatmeal
1/4 tsp. baking powder

In a large bown mix together butter, brown sugar, flour, oatmeal, and baking powder just until the butter is broken up and ingredients are mixed. Mixture should be crumbly. Set aside.

Filling:
8 good sized fresh apples, peeled and sliced
1/2 c. sugar
1/4 tsp. salt
1 tsp. cinnamon

Place apples in a 9x13 pan. Sprinkle with sugar, salt, and cinnamon. Then crumble crisp topping on top. Bake at 350 degrees for 45 minutes or until golden brown.

Zucchini Cake

Not the best picture, but I promise you, this cake is light, fluffy and will satisfy any chocolate craving. You'd never know it had zucchini in it at all! I like making it in a bundt cake and drizzling a chocolate sauce over the top, but you can make it in a bread pan and eat it plain.INGREDIENTS:
1/2 cup butter
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
2 1/2 cups flour
4 TBSP. baking cocoa
1/2 tsp. bakin powder
1 tsp. baking soda
1/2 tsp. cinnamon
2-3 cups zucchini (chop in a food processor)
1/2 cup chocolate chips

Beat the butter, oil and sugar well. Beat in the eggs, add the vanilla and sour cream. Dump in dry ingredients and beat into mixture, stir in zucchini. Pour into a greased and floured bundt cake or into loaf pans and bake at 325 for 1 hour. Cool in pan for 15 minutes.

If your like me, glaze with 3/4 cup whipping cream and 3/4 cup semi-sweet chocolate chips and 3/4 cup milk chocolate chips, melted over low heat.

No Bake Cheesecake

This is a favorite recipe from my childhood. Whenever my mom made cheesecake, this is what she would make. I haven't made it in a long time. I forgot how much I loved it. It's a lot different than traditional New York Cheesecake, but I still love the rich, cream cheese taste! Plus, it's super easy! Crust:
You can cheat and buy a pre-made graham cracker crust (which isn't as good) or make your own. I prefer to make my own, so I can make it thicker, as I LOVE the crust!
2 cups graham cracker crumbs
1/3 cup sugar
1/2 cube butter, melted

Stir together and press on the bottom of a pie pan.

Filling:
2 pkg. cream cheese, softened
1 can Eagle Brand
1/3 cup lemon juice

Whip the cream cheese until beat smooth. Slowly pour in the Eagle brand and lemon juice and continue whipping until it's super smooth. Pour over prepared crust and chill in the refrigerator for at least four hours.

Topping: I love canned cherry pie filling, although I pick out the cherries! But you can top it with anything or just enjoy it plain.

Summer Zucchini Bread

This is always a favorite thing to make with all the zucchini coming out of the garden. I love it because it freezes so well! Of course, it never lasts too long! 1 cup white flour
2 cups wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
3 tsp. vanilla
3 cups grated zucchini

Cream together sugar and oil. Add the remaining ingredients, leaving the flour and zucchini for last. Mix until blended. Pour into oiled pans and bake at 325 for 50 minutes or until a toothpick inserted comes out clean. Let sit in pans for ten minutes before removing.

Beef and Brocoli

My kids LOVE a good stir fry, so tonight we had beef and broccoli. Ingredients:
Top Sirloin (however much you want)
Brocoli (however much you want)
Carrots, optional
Onion, optional

Marinade:
2 tablespoon rice vinegar
2 teaspoon sugar
2 teaspoon soy sauce
2 tablespoon water
2 tablespoon cornstarch

Thinly slice the steak and marinate in the marinade mixture for at least 30 minutes prior to cooking. Heat oil in a skillet and cook until meat changes color, but still has slight pink in the middle (1 to 2 minutes). Don't over cook. Remove from pan and drain on paper towel.

To cook Vegetables:
1/2 cup water (more if you use carrots and onion)
1/4 tsp. salt
1/2 tsp. sugar

Sauce:
4 tablespoons oyster sauce
2 tablespoon light soy sauce
2 tablespoon dark soy sauce
2 tablespoon water

Mix sauce in a small bowl and pour over vegetables and meat and heat through right before serving.

Thickener:
2 teaspoon cornstarch mixed with 1 tablespoon water
1 pound fresh broccoli
1 TBSP. minced garlic

To Cook Broccoli:
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste

Saute the garlic in a little olive oil until it smells yummy. Add brocoli and saute for a few minutes. Add water, salt and sugar and cover and bring to a boil and let simmer for 4 to 5 minutes, leaving the vegetables slightly crunchy. Add meat and sauce and serve over rice.

Sweet and Sour Pork

Sweet and Sour is always a hit. Who doesn't like it? After all, it's like eating candy! My kids aren't a huge fan of peppers, but covered in the sauce they eat everything!2 lb. pork, cut into bite size chunks

2 tsp. salt

1/2 tsp. sugar

2 tsp. soy sauce

2 eg whites

4 green onions, chopped

1 cup cornstarch

Cut up the pork and place all the ingredients and the pork in a ziploc bag. Coat the meat really well. Refrigerate meat mixture at least 1 hour. Then add 1 cup cornstarch to the bag and coat the meat evenly. Let sit for 10 minutes to absorb some of the coating. Brown in oil in a frying pan until browned and meat is fully cooked. Do not overcook.

6 stalks celery, cut in chunks

2 medium green bell peppers

2 medium red bell peppers

Sugar to taste (approx. 1/2 tsp.)

salt to taste (approx. 1/4 tsp.)

1 tbsp. oil

Add oil to frying pan and saute the vegetables until crisp tender. Add meat and pour sauce mixture over the top. Add cornstarch and water mixture and simmer until thickened. Serve over rice.

Sauce:

2 cups water

1/2 tsp. salt

1 1/2 cups sugar

2/3 cup apple cider vinegar

1/2 cup ketchup

1 tsp. soy sauce

16 oz. can pineapple chunks, undrained

4 TBSP. cornstarch

1/2 cup water

Combine sauce ingredients (except the cornstarch and water) and bring to a boil. Pour over the meat and vegetables. Combine the water and cornstarch and slowly add to the meat and vegetables and simmer until thickened.

Summer Bean Salad

This is a great bean salad. Perfect for a barbecue. It keeps well in the fridge. I love it! It tastes fresh and light. Ingredients:
1 medium green bell pepper
1 medium red bell pepper
1 cup cubed, browned ham
2 Tbsp. vegetable oil
2 cups chopped onion
6 cloves garlic, minced
2 15-oz. cans white kidney beans, rinsed and drained
2 15-oz cans red kidney beans, rinsed and drained
4 TBSP. yellow mustard
4 TBSP. cider vinegar
4 TBSP. pure maple syrup
2 TBSP. worcestershire sauce
crushed red pepper, optional
fresh oregano leaves, optional

Brown the ham in the 2 TBSP. vegetable oil. Add garlic and onion and saute until tender. Rinse the beans and chop the peppers and mix all together in a bowl. Add mustard, cider vinegar, maple syrup and worcestershire sauce. Make the day before.

Strawberry Spinach Salad

This is one of our favorites. I love it in the summer!

Ingredients:

2 TBSP. butter

1 1/2 cups pecan halves

1 cup sugar

Fresh spinach

2 cups thinly sliced celery

1 pint fresh strawberries, sliced

Dressing:

1/3 cup white vinegar

1/4 cup sugar

3 green onions, chopped

3/4 tsp. salt

1 tsp. dry mustard

1 cups vegetable oil

1 1/2 TBSP. poppy seeds

Directions:

In a saucepan, melt butter and sugar and add pecan halves. Cook until sugar is dissolved. Pour out onto a lightly greased piece of tinfoil. Let cool.

Wash spinach, celery, strawberries and red onion and cut up and put in a bowl. Add sugared pecans and toss with dressing.

Dressing: Place first five ingredients in a blender and process until smooth. Slowly add oil and mix until creamy. Remove and add poppy seeds. Chill. Toss with salad right before serving.

Father's Day Brunch

For Fathers Day I decided to try something different. I made Warren strawberry creme filled french toast. I've never tried making stuffed french toast before, but I certainly will again. I took one bite and just savored it. It was heavenly. We all loved it! I can't wait for a special occasion to make them again. That's how much I loved them.

Ingredients:
2 loaves French Bread
8 oz. cream cheese, softened
1 jar strawberry jam (I used the yummy freezer jam)
Fresh strawberries
12 eggs
1/3 cup half and half
1 tsp. cinnamon
1 tsp. vanilla

Cut your french bread into 1 1/4" slices and press down the centers for a place to hold the filling. Smear inside with a good amount of cream cheese and then some jam and fresh strawberries. Place a lid on top (a matching sized piece of french bread). Make the egg mixture by mixing the eggs, vanilla, cinnamon and half and half. Soak the bread in the mixture for at least one minute and then brown in a little bit of butter on your hot griddle. Dust with powdered sugar and serve with maple syrup. Yum!

Garlic Wet Rub

I made up this garlic rub tonight to try on our steak. It was SO yummy! Apply it heavy, because there is no such thing as too much! (okay, so my opinion anyway!). Sorry, I don't have a picture of this one! We tried some of the leftovers on salmon the next night. It was great too. If you love garlic, you should love this.

7 1/2 tsp. minced garlic
2 1/4 tsp. salt
3 TBSP. olive oil
1 1/2 TBSP. lemon juice
3 tsp. Worcestershire sauce
3/4 tsp. pepper
Steak

Put all of the ingredients in your blender and blend to a liquid paste. Baste on your meat while grilling.

Glazed Pork

This is a great tasting glaze! We followed the instructions as they are written here, but I have to tell you, for me the flavor wasn't quite strong enough. So I actually took the pork chops and dumped the glaze on top in a pan and covered it with tinfoil and baked it in the oven on low heat 225 for an hour just to tenderize it further and soak up more of the glaze. It was delicious. Next time I'm just going to dump it right in my crockpot and cook it over a pork roast. I think it would be great on chicken too. Ingredients:
1 cup brown sugar, firmly packed
1 cup apple juice
8 tablespoons vegetable oil
2 tablespoon soy sauce
1 teaspoon ground ginger
salt and pepper to taste
4 teaspoons cornstarch
1 cup water
6 boneless pork chops

Directions
1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.

Texas Sheet Cake

For whatever reason, I love making these on Sunday after church. They are so moist and rich! Bring to a boil:

2 squares margarine

4 TBSP. cocoa

1 cup water

Pour over:

2 cups flour

2 cups sugar

1/2 tsp. salt

Mix well, add:

2 eggs

1/2 cup milk

1/2 tsp. baking soda

1 tsp. vanilla and nuts (optional).

Beat till smooth. Grease and flour pan. Bake at 350 for 35 minutes. Fits in those big cookie sheets.

Frosting: Boil: 1 square margarine, 4 cups powdered sugar, 4 TBSP. cocoa, 6 TBSP. milk. Spread on cake while it is hot.

Holiday Jello

Perfect for any patriotic occasion! Perfect for any summer potluck salad. If you don't want the patriotic theme, just sprinkle sliced fruit on top. It's so good, it could be dessert. 1 qt. strawberries
1 1/2 cups boiling water
1 pkg. large jello or 2 small pkg. (red color)
Ice Cubes
1 cup cold water
1 pkg. pound cake, cut into 10 slices
1 1/3 cups blueberries, divided
2 pkg. (8 oz. each) Cream cheese, softened
1/3 cup sugar
1 tub (8 oz) cool whip, thawed

Instructions:
Slice 1 cup of strawberries; set aside. Halve remaining 3 cups strawberries, set aside.
Stir boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened (consistency of egg whites)
Line bottom of 13x9 dish with cake slices. Add sliced strawberries and 1 cup of blueberries to thickened jello. Stir gently. Spoon over cake slices. Refrigerate 4 hours or until firm.

Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended. Gently stir in whipped topping. Spread over glatin. Arrange strawberry halfes on cream mixture for "stripes" of flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for "stars". Store in refrigerator.

My New Favorite Rice

This has now become my new favorite rice!
Ingredients:
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions
1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

Granola

This is a recipe that I love for homemade granola. It's light and NOT too sweet. I love it mixed most in my yogurt for a snack, but I love it with milk too. When I make it, I usually four times the recipe. I store it in a tupperware container (what will fit) and the rest I put in ziploc bags and freeze. If you like it more clumpy, you can add more honey. I think it's perfect the way it is.

Granola Ingredients:
9 cups rolled oats
1 cup whole wheat flour
1 cup powdered milk
1 cup oil
1 cup honey
1 cup sunflower seeds
1 cup slivered almonds
1/2 cup whole flaxseed
1/2 cup ground flaxseed

Mix all together and spread evenly on the bottom of two cookie sheets. Bake at 350 and stir every 10 minutes until the granola is lightly browned. It will store up to four months in your pantry.

Whole Wheat Pancakes and Heavenly Caramel Syrup

I have two recipes that I love for whole wheat pancakes. Today I made the recipe that uses just the ground wheat flour. However, I am posting the blender pancake recipe as well. The already ground flour recipe is probably my favorite of the two, but if you are too lazy to grind your flour for breakfast, its really nice to have the option of just putting the whole wheat kernel right into your blender. And honestly, both recipes are great!

I'm also putting all of our favorite syrup recipes in here. I tried a new one today that I got from Sister Wood, the lady we home teach. It's for vanilla syrup. It's really good. Reminds me of the caramel syrup our family loves. However, a staple is also the homemade maple syrup. So, here is the recipe for all three!
Whole Wheat Pancakes:
Ingredients:
2 eggs
1 cup milk
1 cup buttermilk
1/4 cup oil
1 TBSP. baking powder
1 TBSP. sugar
1/2 tsp. baking soda
1/2 tsp. salt
2 cups freshly ground whole wheat flour

Mix all together and pour onto griddle. Don't re-stir the batter!

Whole Wheat Blender Pancake Recipe:
Ingredients:
1 1/2 cups buttermilk
1 1/4 cups whole wheat kernels
2 eggs
2 TBSP. oil
1 TBSP. honey
1/2 tsp. salt

Blend the buttermilk and the wheat kernels until smooth. Add the eggs, oil, honey and salt. Blend again until smooth. Then add the baking soda and baking powder and blend just for a few seconds. Don't ever stir again. Pour onto hot griddle.

1/2 tsp. baking soda
1 tsp. baking powder

Caramel Syrup
Ingredients:
1 cup sugar
1 cube butter, real butter
1/2 cup buttermilk
2 TBSP. karo syrup

Bring to a boil. As soon as it boils, remove from heat and add 1 tsp. vanilla and 1/2 tsp. baking soda

Vanilla Syrup
Ingredients:
1 cube butter
1 cup sugar
1/2 cup skim milk
1/2 tsp. baking soda

Bring to a boil, remove from heat and add 1 tsp. vanilla.

Maple Syrup
Ingredients:
1 cup water
2 cups sugar
1/2 tsp. vanilla
1 tsp. mapelline flavoring

Bring water and sugar to a boil. Remove from heat, add vanilla and mapeline.

Our Families Favorite Cornbread

This is a sweet cornbread. We love it. Ingredients:

1 cup flour

1 cup yellw cornmeal

2/3 cup white sugar

1 tsp. salt

3 1/2 tsp. baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

Preheat oven to 400. Melt 2 TBSP. butter in the bottom of an 8x8 square baking pan (double recipe for a 9x13 pan).

In a large bowl, combine flour, cornmeal, sugar, salt and baking poder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake for 20 to 25 minutes or until a toothpick inserted comes out clean. If using a glass pan, lower heat to 375.

Taco Soup

This is a recipe I make all the time. My family loves it. Typically when I make it, I will five times the batch and then freeze it in meal-size freezer bags. I figure if I'm going to take the time to make it, I might as well make a bunch. It's perfect for those nights when you just don't want to cook...just get it out and throw it frozen into your crockpot on low or even warm and dinner is done! Ingredients:
1 lb. ground beef
1 small onion
1 pkg. taco seasoning mix
2 cans mexican diced tomatoes
2 cans kidney beans, drained and rinsed
1 can corn, don't drain the liquid
1 can tomato sauce (8 oz.)

Brown the ground beef and saute the onion with the beef. Add the taco seasoning mix, tomato saue and tomatoes. Add remaining ingredients. Simmer on low. Or....just brown the ground beef and saute the onion and dump the rest in your crockpot on warm (if you are leaving it all day) or low if it is only for a few hours. Serve with fritos, cheese and sour cream.

Lemon Citrus Bread

I know....MORE lemon. Just had to. Sure is yummy bread!Ingredients:
Lemon Cake mix
1 (3.5oz) instant vanilla pudding mix
4 large eggs
3/4 cup orange juice
1/2 cup vegetable oil
1 TBSP. fresh lemon zest


Glaze:
1/4 cup butter
2/3 cup sugar
1 tsp. lemon juice
1/3 cup orange juice

Grease and flour a bundt pan or two bread pans. Cobine cake mix, pudding mix, eggs, orange juice, vegetable oil and lemon zest together and mix until well blended. Pour into prepared pan. Bake 55-60 minutes. Using a fork, poke holes every 2 inches into cake. Pour glaze while the cake is still warm and in the pan. Allow cake to cool completely before turning cake out of the pan. Dust with powdered sugar.

GLAZE: Combine butter, sugar, orange juice and zest in a small sauce pan. Stirring constantly, cook over medium heat until sugar is dissolved.

Pistachio Bread

I got this recipe from my sister-in-law, Denise, years ago and I typically only make it on St. Patricks Day because it's so good you can't stop eating it! It is a yummy, moist bread. Ingredients:
1 box white cake mix
1/2 cup water
1/2 cup oil
2 small boxes pistachio pudding
3 eggs
1 cup sour cream


Mix ingredients together. Place 1/3 of the batter on the bottom of 2 greased loaf pans. Sprinkle with a cinnamon sugar mixture, then put on the remaining batter and sprinkle the top with more cinnamon and sugar. Bake at 350 for 55 minutes.

Chicken Parmesan

I've tried lots of different recipes for Chicken Parmesan, as I love it. I've found lots of good recipes along the way, but tonight I think I found the "one" and only one I will ever use again...and that's saying a lot for me! It was truly delicious. The sauce was really good! Everyone in my family loved it. I gave Hollie a bite and she said "yum! Give me a WHOLE plate of that!" Dallin tried a bite and said "yum! I'm in heaven!" (which was hilarious!). Sydnee was at dance and came home and warmed her food up in the microwave and said "mom, this food is immaculate!" (which was even MORE hilarious!).....she was thinking of a different word! So, needless to say, we all gave it rave reviews. Don't cheat on the recipe though...use those fresh spices! Besides, nothing smells better than fresh basil. I sat and enjoyed smelling it for a few minutes before I had to put it in the sauce. I don't know how others chop their fresh spices, but I use my coffee grinder. It works great! I also cheated a bit on the cheese and used more....as I like cheese! I also doubled the sauce and I always add lots of extra garlic.

Ingredients:
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
6 Boneless, skinless chicken breasts

1 1/2 cups Simple Tomato Sauce, recipe follows or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Directions
Preheat the oven to 500 degrees F.
Stir the oil and herbs in a ziploc bag to blend. Season with salt and pepper. Add chicken breasts to the bag and coat the chicken breasts with the herb mixture. Heat a heavy large oven-proof skillet over high heat. Add the chicken and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the chicken. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Simple Tomato Sauce:
1/4 cup extra-virgin olive oil
1 small onion, chopped
1 TBSP. minced garlic
1 stalk celery, chopped
2 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
6 fresh basil leaves
2 dried bay leaves
4 Tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and simmer covered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

Lemon Poke Cake

I must have a thing for lemon....tonight for FHE I decided to try this Lemon Poke Cake. It's really moist and yummy and you keep it in the fridge, so it's also cool and refreshing. The family loved it, so here it is. I posted the recipe as it was written, but I, personally, am NOT a fan of cool whip, so I used the real stuff...whipping cream. I also used two boxes of lemon pudding, as I wanted a thicker "frosting". Next time though, I think I will just try one. Ingredients:
1 white cake mix
2 (3oz.) boxes of jello
2 cups boiling water
1 (3oz.) pkg. of lemon pudding
1 cup milk
1 (12 oz.) container cool whip

Bake the cake in two round cake pans, according to box directions. Allow to cool. Poke holes in the cake. Bring 2 cups water to a boil and dissolve the two boxes of jello. Pour the jello directly into the poked holes. Let chill in the refrigerator for a couple of hours. Afterwards, dip the bottoms of the pans in hot water in your sink, to loosen the jello and unmold.

For the frosting, mix pudding with 1 cup cold milk. Fold in cool whip. Use it to frost you cake in between the two layers and on the top and sides. Store leftovers in the refrigerator.

Easy Lemon Cookies

Sydnee wanted to make individually wrapped cookies to sale at her school classes Economics Fair tomorrow. We googled and found this really easy cake mix cookie recipe for lemon cookies. They are really moist and soft. I got the thumbs up from my lemon taster (thanks Liz), so here is the recipe. Ingredients:
1 lemon cake mix
2 eggs
1/3 cup oil
1 tsp. lemon extract
1/4 cup powdered sugar

Mix all the ingredients, EXCEPT the powdered sugar. Shape the cookies and roll in the powdered sugar. Bake at 350 for 6-9 minutes. They will seem gooey when you take them out. Allow to cool on the cookie sheet before removing.

Rosemary Grilled Chicken Kabobs

I decided to try a new recipe for dinner tonight. We all gave it a thumbs up. I have decided I'm definitely in love with grilling my veggies. Tonight I just made up my own rub, with some brown sugar, salt, pepper, rosemary, thyme and basil. It was really good. The rice is a mushroom rice...one of my favorites to make. It's just that basic rice recipe, only with more garlic, onion, mushrooms and some thyme. I did learn one thing...the leftovers for the shiskabobs taste really good the next morning in an omelette! Same goes for the steak shiskabobs. Ingredients:
1 cup olive oil
1 cup ranch salad dressing
6 TBSP. Worcestershire sauce
2 TBSP. minced fresh romsemary or 1 tsp. dried
4 tsp. salt
2 tsp. lemon juice
2 tsp. white vinegar
1/2 tsp. pepper
2 TBSP. sugar
Chicken Breasts
Green pepper
Red Pepper
Onion
Mushrooms

In a ziploc bag mix together all the incredients for the marinade. Let stand for 10 minutes to allow the flavors to absorb. Dump have the marinade in another ziploc bag and add the cut up veggies to it. In the other bag, put the cut up meat. Let marinate at least six hours.

Thread the chicken and veggies on your skewers. Lightly oil the grill. Grill skewers for 8 to 12 minutes. Don't over grill!

Grilled Flank Steak

This is a really yummy recipe for grilled flank steak. Marinate it overnight for best flavor. It cooks up really fast. You basically just have sear it on both sides. You want it to have a slight pink line in the middle (this one could of come off the grill a bit sooner, but it was still good). Then you cut it on a pretty sharp angle. It's got really great flavor.

Cut the mean 1/4 inch deep cross grain, 1" apart and marinate. Sear on grill both sides, serve a little pink.

Marinade Ingredients:
1/3 cup olive oil
2 cloves garlic, minced
2 TBSP. red wine vinegar
1/3 cup soy sauce
1/4 cup honey
1/2 tsp. pepper

As your grilling, lightly sprinkle on some kosher salt, if you like. I think the soy sauce gives it enough salt flavor, but I'm careful with salt.

Shiskabobs and Grilled Veggies

I'm not really great at taking pictures of the food. I promise you...it tastes better than it looks! This recipe for the marinade for shiskabobs I got from my sister-in-law Denise. We love it so much though, so it's a regular around here. It sure tasted yummy tonight! I usually use top sirloin, but I have used more expensive cuts as well. With as long as it marinates, I think top sirloin is great! Tonight I bought some zuchinni, summer squash, asparagus, sweetpotatoes, and butternut squash and grilled them. They were delicious! My favorites were the asparagus and the sweet potatoes, but all the vegetables tasted delicious. Marinade Ingredients:
1 1/4 cup vegetable oil
10 TBSP. cider vinegar
4 tsp. onion powder
5 tsp. celery salt
3 tsp. garlic salt
2 tsp. minced garlic
1 tsp. salt (I prefer kosher)
5 tsp. oregano leaves
2 1/2 tsp. pepper
5 TBSP. prepared mustard
5 small bay leaves

Bring all the ingredients to a boil, stirring well and pour 1/2 mixture over your cut up steak and refrigerate overnight (I usually just do the morning of). The remaining mixture pour over chopped vegetables (onions, peppers, mushrooms). Place on skewers before grilling and grill.

Grilled Vegetables:
Sliced Vegetables (sweet potatoes, zucchini, summer squash, butternut squash, asparagus)
2 TBSP. olive oil
2 TBSP. McCormick Vegetable seasoning (Perfect Pinch)?

Slice the vegetables long and thin. Put in a ziploc bag and toss to coat. Grill.

Chocolate Lovers Bundt Cake

Delicious Bundt cake....You can't stop eating it!
Ingredients:
1 box devils food cake mix
1 small box chocolate instant pudding
4 eggs
3/4 cup vegetable oil
2 cups sour cream
1/2 cup chocolate chips

Spray and flour a bundt pan. Pour in the batter and bake at 350 for 50 minutes. Let cool slightly in pan and then flip the cake out of the pan. Drizzle the chocolate sauce on top and serve. Keep in the fridge. It keeps it really moist and I swear it's even yummier the second day!

Chocolate Sauce:
2/3 cup whipping cream
3/4 cup milk chocolate chips (I use LINDT Milk chocolate)
3/4 cup semi-sweet chocolate chips

Warm the whipping cream and slowly melt the chocolate on low heat. Let cool slightly before drizzling over the cake.

Dad's Birthday Strawberry Pie

Warren's birthday "cake" of choice EVERY year.....Strawberry Pie! I put this recipe in here, not because it is hard to make, as you don't even need a recipe for it! But I include it in here, because it is delicious and someday one of my children will call me up and ask me how to make Strawberry Pie. So, here is the recipe...just for them! Just don't cheat and use cool whip! That is all I ask! Ingredients:
1 box junket Strawberry Danish Dessert
4 cups sliced strawberries
2 cups graham cracker crumbs
3 TBSP. sugar
1/2 cup melted butter
1 pint Heavy Whipping cream
1/2 cup sugar
1 tsp. vanilla

To make the crust, crush 2 cups of graham crackers (or cheat and buy pre-crushed), add the 3 TBSP. sugar and 1/2 cup melted butter. Stir all together and press in the bottom of your pie pan. This makes a pretty thick graham cracker crust, but our family likes it thick!

In a sauce pan follow the PIE directions on the danish dessert box. Let cool slightly and add the strawberries. Pour into the crust and let chill for four hours.

Before serving, mix the whipping cream until it's starting to thicken. Add sugar and vanilla and continue mixing until it's the right consistency. Serve over the pie.

Almond Crusted Halibut and Lemon Rice Pilaf

This was Warren's birthday dinner and I do have to say....it was delicious! There are quite a few steps to the sauce, but boy is it worth it! Of course, after having made it, it was hard to completely enjoy guilt-free, as there is so much butter in the sauce! It won't be a frequent meal at our house, but I DEFINITELY will save it for special occasions. I recommend you double the sauce because it is THAT good! Warren recommends you triple!

The Rice Pilaf is a basic recipe that I use all the time and I just adapt it for whatever flavor I'm craving at the moment. I've made it spicy, lemony, garlicy, etc. Tonight's flavor of choice....lemon.

Ingredients
1/3 cup dry white wine
2 tablespoons cider vinegar
2 tablespoons minced shallots
1 sprig fresh thyme
1 bay leaf
1/3 cup heavy cream
10 tablespoons unsalted butter - chilled, cut into tablespoon-size pieces
3 tablespoons chopped fresh chives
2 teaspoons fresh lemon juice
salt and pepper to taste
6 (6 ounce) fillets halibut
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1/4 cup fresh bread crumbs
2/3 cup minced blanched almonds
1 tablespoon unsalted butter, melted
1 egg, lightly beaten

Directions
Make beurre blanc: In a small saucepan over medium heat, combine wine, vinegar, shallots, thyme and bay leaf. Boil until liquid has evaporated. Stir in cream, and boil until liquid is reduced by half; decrease heat to low. Whisk in butter, 1 piece at a time, adding each new piece before previous one has melted completely. Do not allow sauce to simmer, or it may separate.
Strain sauce through a fine sieve into a heatproof bowl. Stir in chives, lemon juice, salt and pepper. Keep warm by setting bowl in a larger container of hot water.

Preheat oven on broiler setting. Pat fillets dry, and season with salt and pepper.
Heat oil and 1 tablespoon butter in a large skillet over medium-high heat. Saute halibut fillets for 2 to 3 minutes on each side, or until lightly browned, and just cooked through. Transfer to a baking sheet, and cool 5 minutes. In a small bowl, stir together bread crumbs, almonds and 1 tablespoon melted butter. Brush tops of fillets with egg, and spread with almond mixture.
Broil fillets 1 to 2 minutes, or until browned (watch closely - every broiler has its own personality!). Place fillets on individual plates, and spoon beurre blanc around it.

RICE PILAF:
2 cups white rice (preferably long grain) (or brown, if your family will eat it)
2 teaspoons olive oil
1/2 cup chopped onion - green onion (or yellow onion)
1/2 cup chopped celery
4 cups chicken broth (I use bouillon and water). You can also use vegetable broth as an option
2 tsp. seasoning (this is where I change the recipe) I used the tequila lime seasoning from Cabela's - makes for a yummy lemon rice pilaf!
1/4 teaspoon ground pepper
1/8 teaspoon cayenne or more depending upon your family
Garlic, optional


Method
Brown the rice, onions and celery in the olive oil. Add the four cups broth and seasoning and bring to a boil and then simmer for 20 minutes until rice is done. Fluff with a fork.

Strawberry Cream Filled Crepes

It's Warren's birthday today and he loves EVERYTHING strawberry. So, this morning I made him his usual birthday breakfast in bed, consisting of these wonderful fruit-filled crepes and a sausage breakfast casserole.

Crepes:

3/4 cup Flour
2 TBSP. powdered sugar
1/4 tsp. salt
3/4 cup milk
2 large eggs, lightly beaten
1/4 cup Vegetable Oil

FILLING AND SAUCE
2 cups vanilla yogurt
1/4 tsp. ground cinnamon
1 cup strawberry jam (I prefer homemade), seperated
1/2 cup chopped pecans (optional)

I made the crepe batter and the sauce the night before so that it was all ready to go this morning. Just whip the crepe batter until it's smooth. You are supposed to let it sit in the fridge for an hour before you use it, that is why it is nice to make it the night before.

Directions: I just use a frying pan and spray it with cooking pray, then I pour 1/4 cup batter and tip the pan until it is a thin layer over the entire pan. Then flip.

FILLING AND SAUCE
Mix the yogurt, cinnamon and 1/4 cup jam in a small bowl; set aside. Heat remaining jam in the microwave for 45 seconds; stir until melted and smooth.

Spread the yogurt mixture down the center of each crepe. Top with fresh fruit (strawberries, bananas, pineapple, any other berry). Fold or roll crepe over yogurt mixture. Top with melted jam and chopped pecans, if desired; serve. OPTIONAL: can also top w/whipping cream. Adds fat and calories, but sure is good!

I freeze any leftover crepes. Just be sure to seperate each one with wax paper.

Venison Stew

If you are married to a hunter, as I am, then you will find that you have a lot of Venison to use up from your freezer. My husband, Warren, actually found this recipe online and we have made it many times since, although we have altered a bit to give it a bit more flavor. I am posting our alterations. We love it on Sunday because we can put it in the crockpot and come home to a yummy, hearty meal. Tonight it just sounded good because it was another miserable, cold, wet, rainy day!

Ingredients
2 tablespoons vegetable oil
2 pounds venison stew meat
3 onions, chopped
6 cloves garlic, minced
2 tablespoon Worcestershire sauce
2 bay leaf
1 teaspoon dried thyme
1 tablespoon salt
3 cups water
7 small potatoes, peeled and quartered
2 cups chopped carrots
1/4 cup all-purpose flour
1/4 cup water


Directions
In a large soup pot, deeply brown the meat in oil with the onions and garlic. Season your meat with your favorite steak seasoning. We love the Whiskey Steak seasoning from Cabela's, but we are out, so tonight a used a mixture of two: a steak dust from Costco and Montreal steak seasoning. Place your meat, onions and garlic in the crockpot. Add Worcestershire sauce, bay leaf, thyme, salt, flour and 3 cups of water and the carrots and potatoes. I throw in celery as well, if I have it. Cook on low all day or on high for 5-6 hours.

Tortelini Soup

This isn't actually a "new" recipe for our family, but it is a well-loved one. I was going to grill something for dinner, but with all the clouds and rain, it just seemed more of a soup day. And this sounded good and good it was! We love it served with scones, but I was too lazy to make them tonight, so we just had garlic bread from the grocery store.1 pkg. three cheese tortelini
1 1/2 pkg. Jimmy Dean Sausage - sage flavor
1 medium onion, chopped
1 zucchini, chopped and quartered
4 carrots, chopped
5 1/2 cups water
5 tsp. chicken bouillon paste or 5 cubes
1 tsp. basil
1 bay leaf
1 big can crushed tomatoes, undrained
2 small cans diced tomatoes, drained
1/2 tsp. salt
Pepper to taste

Instructions:
Brown the sausage and saute the onion. Pour all ingredients (except the tortelini) in a pan. Add sausage and onion. Put the tortelini in about 10 minutes before serving. Make sure the soup mixture had come to a boil, then put the tortelini in and turn the soup down.

Sweet Glazed Pork

INGREDIENTS:

2 TBSP. olive oil
2 lb. pork tenderloin, cut into 3/4" thick slices
4 cloves garlic
Green onions, sliced
2 cans Campbells condensed Golden Mushroom Soup
2 cans (15oz.) sliced peaches in juice, drained, reserving the juice
6 TBSP soy sauce
4 TBSP. honey
1/2 cup pecan halves, toasted and broken into large pieces
Hot cooked rice

Heat oil in skillet. Add pork and cook until well browned on both sides. Add garlic and onions to skillet and cook and stil until tender. Stir in soup, peach juice, soy sauce and honey and bring to a low boil. Cook 5 minutes until soup mixture is slightly reduced. Turn heat to low and simmer until pork is tender. Stir in pecans. Serve pork and sauce with rice. Sprinkle with additional green onion if desired.

Mongolian Stir Fry

This is a basic Mongolian Beef recipe, but I added more vegetables to it than your typical Mongolian Beef and turned it more into a traditional stir fry. It turned out yummy. I doubled the recipe for the sauce and it was perfect. I did fry the meat tonight. Next time I wont. But I do have to say, it was sure good fried! Even if it wasn't healthy!Ingredients:
Vegetable oil
1 tablespoon finely chopped garlic
1/2 teaspoon grated fresh ginger root (I used the canned minced ginger)
1/2 cup soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 pound beef flank steak, sliced 1/4 inch thick on the diagonal
1 cup vegetable oil for frying
2 bunches green onions, cut in 2-inch lengths

Directions:
Heat vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.

Heat the vegetable oil in a deep-sided skillet. Drop the meat slices into the hot oil and fry until the edges become crisp and start to brown. Remove and drain on paper towel. Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

That's the official recipe. Of course, I sauteed my veggies in a little oil, added the meat and then put the sauce over the entire thing right before serving.