Cranberry Salsa

3/4 C. finely chopped cranberries (I put in the food processor)
1 C pomegranate seeds
2 green onions chopped
2 T. cilantro (can replace with parsley)
1 jalapeno, seeded and diced
1/4 C. sugar
Dash of ginger
1 T. lemon juice

Combine ingredients. Let sit for a couple hours. Pour over cream cheese. Serve.

Vegetable Soup with Hamburger

By: Abby Gertge
This is my Mom's Soup Recipe & it is Perfect for a cool day!

Ingredients:
*1 Pound Hamburger Cooked, drained & Rinsed. Then add Salt, Pepper, Garlic Salt & Onion Powder. Put in Fridge...This goes in at the end.

*3 Potatoes peeled & Cubed
*2 Cups chopped Carrots
*3 Celery Stalks thinly Sliced
*1/2 Onion Chopped

*2 Cans seasoned, cut Stewed Tomatos
*3 Chicken Bouillon Cubes... & some Salt & Pepper
*1 Can Green Beans
*Grated Cheese

Put chopped veggies (potatoes, carrots, celery & onion) in Large pot
Add water...just enough to cover the veggies.
Add 3 Chicken Bouillon Cubes & some Salt & Pepper
Bring to a Boil.
Boil till veggies are Soft , but Not Mushy

Add 2 cans Stewed Tomatos with the juice.
Also Add the Hamburger
Remove from Heat & cover. Let stand for 30 min.

Add 1 Can of green beans (drained)
& then Refridegerate.

It's best when all the flavors get a chance to mesh together. I like to make this soup in the Morning or even the night before.

Re-heat Soup & Serve with Grated Cheese on top.

It's always a hit & my kids love it too.

Peanut Butter Snack Balls

This recipe is from one of the my favorite food blogs, unfortunately I don't remember which one (I think it was Bountiful Kitchen). I found it on my snack hunt. I made them and they were great!!! Perfect size, curbs a sweet tooth, and they are filling enough that you don't keep downing the little snack balls of goodness. To me they taste like a mini candy bar or something. My kids love them too! I made a few adjustments but nothing major. I added some wheat germ, and I used the cereals I had on hand (raisin bran, rice krispies, and honey bunches of oats) I am positive you can use whatever cereals you have on hand and it will turn out just as great. (I did a third of what this recipe calls for and got two cookie sheets full of them).

2 cups honey

6 cups peanut butter (creamy or crunchy)

3 cups rice krispies
1½ cups grape nuts
3/4 cup applesauce
2 cups coconut
3 cups crushed cereal
1½ cups chocolate or butterscotch chips - or substitute dried fruit, like raisins, or apricots
5-8 tablespoons powdered milk
4 cups crushed mini-wheat cereal

Mix all but last two ingredients and mix until well combined. Add powdered milk, like flour, to make a soft, cookie-like dough. Form into 1” ball and roll in crushed mini-wheats. A scoop works very well for this. Refrigerate or freeze for a couple of hours until hard.

Pudding

My favorite snack is to whip up some fat-free, sugar free Pudding, and then top it with some spray Cool Whip. It's a great treat for under 100 calories, AND it gets me some milk, which I don't really love. Your kids will love it too!!

If your a tuna fan

Ok so I don't know that this is really a recipe its just something i eat...a lot.

Tuna with sliced cucumbers and green onions with a little lemon pepper all on top of saltine crackers! YUM!

Snack Challenge...

Okay guys, our blog is slacking a bit. I need your help. I need snacks!! I am ALWAYS hungry. I forget how nursing does that to you. Anyway, I would like some recipes for snacks so I can quit eating such unhealthy things. If anyone has some snack recipes please post them.

Paula Deans incredible Peach Cobbler

Paula Dean's incredible Peach Cobbler

Ingredients

• 4 cups peeled, sliced peaches
• 2 cups sugar, divided
• 1/2 cup water
• 8 tablespoons butter
• 1 1/2 cups self-rising flour
• 1 1/2 cups milk
• Ground cinnamon, optional

Directions

Preheat oven to 350 degrees F.

Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.

Put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.

To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.

I got this recipe from one of my favorite food blogs and made them for Tom last night. He loves chocolate more than anyone I know, and he thought they were great. They are over-the-top chocolaty, so beware!!

Brownie Cupcakes

Brownie:

4 oz unsweetened chocolate, chopped

1/2 cup butter, cut into pieces

1 1/4 cup white sugar

1 teaspoon vanilla

3 eggs

3/4 cup all purpose flour

1/2 teaspoon salt

Frosting:

3 oz unsweetened chocolate, chopped

2/3 cup butter, room temperature

1 1/3 to 1 2/3 cups powdered sugar

1 teaspoon vanilla

Brownies:

Preheat oven to 325 degrees. Place rack in center of oven. Line 10-12 muffin cups with paper or foil baking cups.

Melt the chocolate and butter in double boiler. Once the chocolate is melted and smooth, remove and let cool for a few minutes. Mix in sugar a little at a time, until all sugar is dissolved. Add the vanilla and then the eggs, one at a time, mixing well after each addition. Mix in the flour and salt just until blended. Don't over mix*.

Evenly divide the batter between the muffin cups. Place in oven and bake for about 20 minutes. DO NOT OVER BAKE*. Remove and let cool on a wire rack. Once the cupcakes are completely cooled, frost. You can either spread the frosting on the cupcakes with a small spatula, or if piping, use a medium to large closed star tip to make little rosebuds.

Chocolate Frosting:

Melt chocolate in a double boiler. Remove from heat and let cool to room temperature. Beat the butter in a separate bowl until smooth and creamy. Add the powdered sugar and beat until light and fluffy. Beat in the vanilla extract. Add the chocolate and beat until all ingredients are incorporated. Increase speed on mixer and beat until frosting is smooth and glossy (about 2 minutes).

Confetti Couscous

This is from Weight Watchers, and is only 2 pts. for a 2/3 cup serving. Melissa and I love this recipe!

2 tsp. olive oil

1 onion, chopped

4 garlic cloves, minced

1 red bell pepper, diced

1 green pepper, diced

1 yellow squash, diced

1 (5.8-ounce) package olive oil and garlic couscous

2 cups fat-free, less-sodium chicken broth

2 tablespoons pine nuts, toasted

1/2 cup chopped fresh basil

1/2 tsp. freshly ground black pepper

1. Heal oil in a large nonstick skillet over medium-high heat; add onion and garlic. Cook 4 minutes, stirring occasionally, until golden. Add peppers and squash; cook 5 minutes, stirring occasionally, until vegetables are tender.

2. Cook couscous according to package directions, using chicken broth instead of water and omitting salt and fat. Stir in vegetable mixture, pine nuts, basil, and black pepper. YIELD: 8 servings (serving size 2/3 cup).

Nutrition Information:

Calories: 125

Protein: 4.9g

Fat: 2.9g

Carb: 21.7g

Fiber: 2.6g

Chol: 0 mg

Sodium: 334 mg.

Calcium: 27 mg

Crockpot Green Chili Chicken & Rice with Blue Corn Chip Crumbles

I found this recipe on the Picky Palete blog here.  I made it for Jeff and he loved it! He even ate it as left overs.... which is VERY unusual for my husband.  I used mashed potatoes instead of rice, and didn't bother with the chip crumbles....but i'm sure the "real" way would be delightful!

(their image)

Recipe:

3-4 Large boneless skinless chicken breasts, thawed

2 cans 98% fat free Cream of Chicken soup

4 oz can chopped green chilies

1 teaspoon Cumin

1/2 teaspoon Kosher salt ( I used normal salt...)

1/4 teaspoon fresh cracked black pepper (once again...I used the normal table stuff)

1/4 teaspoon lawry's garlic salt with parsley

6 cups steamed rice of choice

Blue Corn Tortilla Chips, crumbled for garnish

1. Place chicken, soup, cumin, salt, pepper and garlic salt into crockpot on low. Let cook for 6-8 hours or until chicken is fork tender and falls apart easily. With 2 forks, shred chicken in the sauce and season with additional seasonings if desired. Spoon over bowls of rice then garnish with crumbled tortilla chips.

4 servings

So easy and good!!

"Poop" Muffins

These are the greatest muffins for my kids. They are healthy and give them lots of fiber,that is why they are called "Poop" Muffins in our house. Great way to get them to eat something healthy that they think is a treat.

17 prunes
1 Cup Water
3 Cups All Bran(I get the bran buds)
2 Tablespoons White Vinegar
1 Cup Splenda
2 1/2 tsp Baking Soda
7 egg whites
2 cups milk
2 1/2 cups wheat flour
1/2 bag mini semi sweet chocolate chips

Boil the prunes and water till prunes look softened, and blend till smooth. Sometimes I just buy the baby food prunes, they are just water and prunes. Then Mix it all together and fill the muffin tins 3/4 full of mix. Bake at 350 for 12-15 min, don't over bake they will get dry fast. I usually freeze half of the batch because it makes so many.

Garlic Rolls

I was inspired by my sticky buns recipe to create these garlic rolls. They were absolutely delectable!!!

Rhodes Rolls (I did about a dozen)
1/2 stick melted butter
Garlic Salt

Spray bundt pan with Pam and place frozen roll dough in pan. Pour melted butter over the top and sprinkle with garlic salt. Let rolls rise and bake as directed on package. These really were to die for, and SO easy!!

3 Envelope Roast...

Unfortunately, I don't remember what site I got this off of, but I did use it from somewhere it is not my recipe.

1 envelope Italian Dressing Mix
1 envelope Ranch Dressing Mix
1 envelope Brown Gravy Mix
2 cups water
2 - 4 lb roast

Mix all envelopes and water and pour over the roast in a crockpot. Cook on low for 8 hours or high for 6 hours. Take meat out and cut or shred depending on your preference (I shredded). Then serve with rice or mashed potatoes. Add a little flour to the leftover juice to thicken it and make a gravy. It turns into a very flavorful and delicious dish. SUPER SIMPLE!!

I used the leftover roast for Kim's baked chimichangas a few days later and it turned out great!

Caramel Marshmallow Rice Krispie Squares

12 oz Rice Krispies

1 can sweetened condensed milk

2 large packages mini marshmallows

1 cube butter

1 pkg wrapped caramels (about 10 oz)

 

1. Butter or spray bottom of large cookie sheet.

2. Place Rice Krispies in a large mixing bowl.

3. Unwrap caramel and mix with sweetened condensed milk in a heavy pan. Cook until caramel pulls away from the sides and bottom of the pan (there will still be "chunks" of caramel . . .so yummy in the finished product!). Set aside

4. In another heavy pan melt butter and add 1 and 1/2 bags of marshmallows. Stir until completely melted and pour over rice krispies and stir.

5. Take 1/2 of the rice krispie mixture and press into the bottom of the greased cookie sheet. Sprinkle remaining 1/2 bag of marshmallows over rice krispies. Pour and spread caramel mixture over marshmallows (are your mouths watering yet?).

6. Top with remaining rice krispies by taking a spatula sprayed with cooking spray to spread more easily.

7. Cool and cut into gigantic squares. But let's be realistic here . . you're not going to be able to wait. Just dive in.

Sweet-n-Spicy Chicken

1 lb. chicken, cut into 1/2" cubes
3 T taco seasoning
1-2 T EVOO
1 jar (11 oz) chunky salsa
1/2 cup peach preserves
Hot cooked rice

Place chicken in bag and coat with taco seasoning. In skillet, brown chicken in EVOO. Combine salsa and preserves, stir into skillet. Bring to a boil. Reduce heat, simmer 2-3 minutes. Serve over hot rice.

*This recipe was so easy to put together and had the perfect amount of sweet and spicy (hence, the name of the recipe!) We loved it and will definitely make it again soon!*

Peanut Butter Fingers (like school lunch)

Crust:
1 1/2 sticks butter 1/2 cup sugar
1 heaping cup brown sugar 1 egg
2/3 cup peanut butter 3/4 t baking soda
1/3 t salt 1/2 T vanilla
1 1/2 cup flour 2 cups quick oats

Mix butter, sugars, egg, peanut butter, baking soda, salt and vanilla. Add flour and oats and mix well. Spread on large greased cookie sheet. Bake at 325 degrees for 10 min.

Meanwhile, whip 2/3 cup peanut butter (a different 2/3 than what you already added). When crust is done baking, spread whipped peanut butter over crust.

Ice bars with Chocolate Frosting:
1/3 cup melted butter 1/4 cup cocoa
1 cup brown sugar 1/3 cup evaporated milk

Mix butter and cocoa in a saucepan. Add brown sugar and evaporated milk. Cook two minutes stirring constantly. Cool frosting and pour over two pounds of powdered sugar. Beat well, until smooth and silky. (I half this recipe for frosting when I make it because I think it makes too much chocolate.)

Honey Mustard Pretzel Pork Chops

16 oz. pretzels processed fine (I let my kids smash them in a plastic bag with their hands or a rolling pin, they love it)
4 Pork Chops
1/2 cup Dijon or honey mustard
1/4 T oil
6 oz. Honey to drizzle

Coat chops in mustard. Coat with pretzel crumbs, add to lightly oiled skillet. Medium high heat 4-5 min per side, until temp. reaches 160. When chops are done, place on paper towel to drain - 30 sec. Place on serving plate, drizzle with honey and serve.

Ridiculously easy Shepherds Pie

I got this recipe from one of my bestest friends mom.  SUPER easy and SUPER good.  And my husband loved it which means most kids will also really like it. ;)

Ingredients

(Really these ingredient amounts are just what I used for the specific occasion.  They can vary depending on the situation, or what you feel like.)

• 1 1/2 lb. Hamburger meat (really it just depends on how much you want)
  
• 1 can of green beans (you can add different or more veggies if you want)
  
• 1 can of tomato soup
  
• Mashed potatoes 
  
• Shredded cheese
  
• Onion Salt
  

Brown the hamburger meat and season with onion salt.  Mix green beans, tomato soup and browned meat together.  Spread into bottom of a 9x13 pan, spread mashed potatoes on top (just enough to cover meat, or more if you want!) and then sprinkle cheese over the potatoes.

Bake at 400 Degrees for 30 minutes.  Broil for the last 5 minutes or so if you want the cheese a bit crispy.

Caesar Chicken

This goes great with the Cheesy Crock Pot Potatoes!!!

2 lbs boneless, skinless chicken breasts or tenderloins
1 (16 oz.) bottle Creamy Caesar Salad dressing (Kraft works best)
2-3 cloves fresh garlic, pressed
Fresh grated Parmesan cheese (optional)

Bake uncovered at 400 degrees for 45 minutes (30 min for tenderloins). Makes a great chicken Caesar salad. (The oils from the dressing will separate a little as this cooks).

*Makes a great freezer meal. Put frozen chicken, dressing, garlic in freezer bag. Thaw in refrigerator before cooking

Cheesy Crock Pot Potato Casserole

We had these at book club the other night and they are divine!!! I made some tonight and they were a big hit, super easy and super yummy.

7 medium potatoes, peeled and quartered
1/4 cup butter or margarine, melted
1 small onion, chopped
1 tsp salt
1 cup sour cream
1 can cream of mushroom soup
2 cups grated cheddar cheese

Topping:
1 pkg (6 oz) herb-seasoned stuffing mix
1/4 cup butter or margarine, melted

Place potatoes in greased 4 1/2 to 6 quart slow cooker. Add butter, onion, salt, sour cream, soup and cheese. Mix well. Pour stuffing mix evenly over potatoes and drizzle with butter. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.

Spaghetti Carbonara

I found this recipe on one of my favorite food blogs (http://abountifulkitchen.blogspot.com/). I tried her Spaghetti Carbonara recipe and we all loved it. It's so simple and tastes just like you sat down at Olive Garden for dinner. :)

1/2 lb spaghetti
4 tablespoons butter (if you double, I leave the butter at 4 tbsp total)
1 cup whipping cream
4 egg yolks
1/3 cup grated fresh parmesan cheese (No green cans)
4 slices bacon, cooked, drained and chopped

Heat water in large pot to boil. Cook pasta al dente, as directed on package. Meanwhile, cook bacon in sauce pan, remove and chop. Drain off all grease from pan, and wipe inside of pan with paper towel. Melt butter in saucepan. Add cream and cook for about 10 minutes until reduced a bit. Remove 1/4 cup cream to small bowl, mix 4 egg yolks to the 1/4 cup cream mixture with a fork. Return the egg and cream mixture to the pan with the remaining cream. (I added some ground pepper, garlic salt, parsley and oregano - added a great taste.) When pasta is done, drain and pour into heated bowl. While pasta is still hot, pour egg mixture over pasta, toss to cook egg slightly. Add the chopped bacon and grated parmesan. Serve immediately.

10 Minute Gyros

This is a yummy & easy summer recipe!

What you'll need:

1 lb beef stir-fry strips

2 tsp Greek seasoning

1 Tbs. vegetable oil

6 soft pita breads, warmed

1 cup cherry tomatoes, quartered

1 cup thin strips cucumber

1/2 cup crumbled feta cheese

1/2 cup ranch dressing

1. Cut beef into small pieces, if necessary, and toss with Greek seasoning.

2. In a large skillet, heat oil over medium-high heat.  Add beef, half at a time and cook, stirring, 2 to 3 minutes or until browned.

3. Divide beef among warmed pitas.  Top with tomato, cucumber,  and feta.  Drizzle ranch dressing over filled pitas.  

French Onion Soup...

6 large yellow onions, sliced
4 Tbs sugar
1/2 cup unsalted butter
12 cups beef broth
2 Tbs Worcestershire
1/2 tsp celery salt
1/2 tsp garlic powder
1 tsp fresh ground black pepper
1-2 Tb Sherry (optional, but I strongly recommend a trip to your liquor store for it)

In a large non-stick skillet melt the butter and add the onions and sugar. Saute on medium heat until the onions are very tender and are turning golden brown - be patient, this can take an hour or so. Watch that the onions don't burn by stirring them often.

Transfer onion mixture into a large pot. Add he broth and bring to a slow boil. Simmer for 20 minutes. Add the Worcestershire, celery salt, garlic powder, and pepper - simmer for 20 minutes. Add the sherry towards the end of the 20 minutes.

Mormon Muffins...

(I suggest you 1/2 this it makes a ton, over 3 dozen.)

4 cups All-Bran cereal
2 cups boiling water
1 cup margarine/shortening/or substitute whatever you use
2 cups sugar
4 eggs
1 quart buttermilk
5 teaspoons baking soada
1 teaspoon salt
5 cups flour (I use whole wheat)
2 cups Bran Flakes cereal
1-1/2 cup chopped walnuts (optional)

Pour boiling water over All-Bran cereal and let sit. Cream margarine and sugar; add eggs. Then add dry ingredients alternating with buttermil. Mix in All-Bran and water mixture. Stir in the Bran flakes and walnuts. This batter stores in the fridge for 30 days. Let batter sit in fridge overnight before baking. Bake at 400 degrees for 20 minutes in greased or paper-lined muffing tins.

Healthy Tips Part II...

One more for the road, I just read a book that says you can substitute (equal parts) any and all sugar in baking etc. with apple juice concentrate (unthawed). It changes the consistency a bit so if you don't like the changed consistency you can add in mushed bananas.

Just a couple of healthy tips

Maybe everyone already knows this but I just learned it and thought that I would share. If you rinse your ground beef after you brown it {in warm water} it cuts the fat content to 7%. This can be helpful if you want to save some money and buy higher fat content ground beef.

Also I tried subsituting sweet potato for regular potatos in my pot roast- it was AMAZING! I loved the combanation of sweet and salty.

Chilighetti

Chili + Spaghetti = Delicious!

This dish is so easy, very kid friendly, and tastes amazing...what more can you ask for?!

1 pound ground beef
3/4 cup onion
28 oz crushed tomatoes
32 oz canned chili
8 oz spaghetti
3 cups cheese
1 cup sour cream
1/2 cup grated Parmesan cheese

Ground beef & onion. Add tomatoes and chili and simmer for 30 minutes. Cook spaghetti. Stir in cheese with beef until melted. Fold in sour cream. Add spaghetti and mix. Put in 4-5 quart size dish. Sprinkle with Parmesan cheese. Bake 350 for 20 minutes (or until hot throughout and cheese has melted)

*This makes a ton, so sometimes I just use 1 can of crushed tomatoes and 1 can chili and it works out great.*

CHICKEN MARGHERITA

Ingredients
• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 1 Tbsp. olive oil
• 4 slices fresh or packaged mozzarella cheese (about 4 oz.)
• 2 Tbsp. thinly sliced fresh basil leaves
• 2 cups Ragu® Old World Style® Margherita Smooth Pasta Sauce
Directions
1. Season chicken, if desired, with salt and black pepper. Heat oil in 12-inch nonstick skillet over medium-high heat and brown chicken, turning once, about 5 minutes.
2. Add Pasta Sauce and simmer covered 5 minutes or until chicken is thoroughly cooked. Top chicken with cheese, then let stand until cheese is melted, about 1 minute. Garnish with basil.
3. Serve, if desired, with hot cooked penne pasta topped with additional Pasta Sauce, heated.

Baked Chimichangas with Shredded Beef

I am a huge fan of Chimichangas and have always been afraid of making them.  But when I found this baked recipe I thought it looked doable.  And they were!

Shredded Beef

1 (1 1/2 lb) beef chuck roast

1/2 cup chopped onion

1 to 2 teaspoons crushed red pepper flakes

1 teaspoon course ground black pepper

6 cups water

Chimichangas

9 (9 or 10 inch) flour tortillas

1 (16 oz) can refried beans

1/2 cup chopped onion

2 medium tomatoes, seeded, chopped

3 table spoons margarine or butter, melted

1/2 cup salsa

1/2 cup sour cream

1/2 cup purchased guacamole

1. In large saucepan, combine all shredded beef ingredients.  Cover; cook over medium-high heat until mixture comes to a boil.  Reduce heat to medium; cook 1 to 1 1/2 hours or until beef is fork-tender, stirring occasionally and adding water if necessary.  (I actually cooked this in the crock pot on low for about 5 hours simply because I thought it would be easier and it worked great.)

2. Remove beef from water.  Cool 15 minutes or until easy to handle.  Shred beef.

3. Heat over to 350 degrees.  Spread 1/4 cup refried beans onto center of each tortilla.  Top with 1/2 cup shredded beef, 1 table spoon onion and 2 tablespoons tomato.  Fold sides of tortillas toward center; fold ends up.  Place, seam side down, on ungreased cookie sheet.  Brush each filled tortilla with melted margarine.

4. Bake at 350 degrees for 30 - 40 minutes or until golden brown and thoroughly heater.  Serve with salsa, sour cream and guacamole.

Nut & Seed Bars

Jalapeno Hummus

Asian Pasta Salad...

If you have been to a party/dinner with me in the summertime you have probably had this dish. We make it all of the time and LOVE it!! It goes great with Teryaki or Ginger Chicken on the grill. The ingredients are probably not something you have on hand, but once you buy them you will be able to make this dish quite a few times.

Salad:
1 16 oz pckg spagetti noodles cooked al dente
1 cup diced peppers (red, orange, yellow or a mix of all)
1 bunch green onions diced
8 oz frozen peas
1/2 a bag of matchstick carrots (or you could cut your own but I don't know how many)
handful of black seasame seeds for garnish on the top (it doesn't add anything to the taste of the salad so if you don't have it don't worry about it)

Dressing:
1 tsp. garlic
1 tsp fresh ginger root or you can use the dry kind (fresh is better)
1/8 cup soy sauce
1/4 cup rice vinager
1 tsp hot chili oil
1/8 cup seasame oil
1/4 cup olive oil or vegtable oil

Mix it all together and enjoy! The longer you let it marinade the better. I like to make it the day before we are eating it, or at least the morning of the meal.

Healthy Chocolate Chip Cookies

I'm always trying to "healthy up" recipes that I love (driving my family slightly crazy at times), and this one was a success tonight.  I used our traditional family chocolate chip cookie recipe, and replaced all of the unhealthy ingredients with healthier options.  Tom, Lauren and two of her friends tried them and it was unanimous--they LOVED them!!  I'll be interested to see if any of you try this recipe and, if you do, how you and your family feel about them.

The replacement ingredients

2 1/4 cup whole wheat flour

1/2 tsp. baking soda

1 tsp. kosher salt

1/2 cup brown sugar

1 cup raw sugar

1 cup organic, virgin coconut oil

2 brown eggs

2 tsp. vanilla

8 oz. semi-sweet chocolate chips

Sift flour, soda and salt together.  Cream coconut oil and sugars together.  Mix eggs and vanilla in separate bowl, then add to sugar mixture.  Blend thoroughly.  add sifted ingredients.  Add chocolate chips.  Drop from tsp. onto baking sheet and bake at 350 degrees for 10 minutes.

Campfire Salmon

1/4 cup butter melted
1/4 cup lemon juice
1/2 tsp. Worcestershire sauce
1/2 pkg dry onion soup mix
Salt, Pepper and garlic to taste
2 lbs salmon

Mix all ingredients but salmon. There are two ways to cook; Foil on the grill for 18-20 min, or in a covered Pyrex at 375 for 18-20 min. I like to serve this with rice and bread.

Tex Mex Chicken

1 lb chicken cut into strips
2 Tbs. Taco Bell Home Originals Taco seasoning mix
2 Tbs. Flour
1 each green and red pepper cut into strips
1 cup frozen corn
1 1/2 cups salsa(I use Pace mild)
1 cup four cheese grated

Toss chicken with seasoning mix and flour in slow cooker. Stir all remaining ingredients except the cheese. Cover with lid.
Cook on low for 6-8 hours.
Stir just before serving. I serve it over rice and top with cheese and sliced onions.

Pesto Cavatappi

1/2 lb Cavatappi noodles
1 pkg mushrooms sliced
1 tomato's peeled and diced
1 container pesto sauce

Cook noodles, when tender place in skillet with pesto, mushrooms, and tomato's. Saute on med-low heat till the mushrooms and tomato's are heated. You can also add any meat to this meal.

BBQ Ribs

1 pkg Country Style Pork Ribs(boneless)
1 bottle Sweet Baby Rays BBQ sauce(that is my fav)

Set your crock pot for 8 hours and add the ribs and sauce. Make sure the ribs are completely covered in sauce. When they are done they will break apart with a fork, really good Sunday dish.

Tomato Soup

1 Yellow Onion
2 Tbs olive oil
2 15 oz cans chicken broth
2 15 oz cans diced tomato's
1 15 oz can tomato sauce
1 bag cheese tortellini(really you can add whatever you want to this soup it is a good base to add chicken, veggies etc.)
1 cup whipping cream

Saute the onion in olive oil. When onion is transparent add the canned items. once mixed add the tortellini, which is optional. When the soup comes to a boil add the cream slowly and stir while adding so the cream does not curdle. Heat and serve with toasted cheese!!

Vegetable Tostadas

Sorry I don't have a picture but this is soo yummy. It's our new favorite dinner!

1T. cumin
1/4t. salt and pepper
2t. canola oil
12oz. chicken breasts about (4)
1 red onion
2 ears of fresh corn kernals, or just 1 can of corn
1 chopped zucchini
1/2 c. green salsa
3T. chopped cilantro
Flour Tortillas
cooking spray
Monterey jack Cheese

Pour canola oil in frying pan. Cut chicken breasts into bite size pieces and sprinkle the cumin and salt and pepper on top, add it to the oil and saute for 3 min. Then add onion, zucchini, and corn, continue cooking until the chicken is done. Stir in salsa and cilantro. Cook until liquid is almost all evaporated.

For best results... spray flour tortilla with cooking spray, then broil the tortilla until it is crisp, just a few brown spots. Place above mixture on tortilla and sprinkle with cheese. Place it back in the oven on broil for just a second until cheese is melted.

Rolo Cookies

Cookies + Rolos...is there anything better?!

2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 eggs
2 tsp. vanilla
48 Rolos
2 T sugar

Combine flour, cocoa and soda and set aside. Beat sugars and butter until well blended; add eggs and vanilla. Add dry mixture and blend well. Shape cookies into small balls. Press Rolo into center of ball and cover with dough. Roll cookie in sugar. Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes, until tops of cookies are slightly cracked.

*Make sure these cookies do not get over-cooked...they are also the best when they're right out of the oven*

baked ham & egg cups

deli sliced ham

eggs

shredded cheese

salt & pepper

veggies of choice; chopped

Place two pieces of ham in greased muffin cups. Place veggies in bottom and break one egg into each cup. Season with salt and pepper. Bake at 375 degrees for 10 min. Remove from oven and top each egg with a little shredded cheese and bake for 5 more minutes.

This was a hit with my family. The greatest part about it is that you can make as few or as many as you like. For the vegetables, just use whatever you like in an omelet (green pepper, spinach, green onions, broccoli, tomato, etc) The first time I made them I threw them together so fast (at the last minute) and only added green onions and they were delicious just like that!

BYU Mint Brownies

MINT BROWNIES

• 1 C butter
• 1/2 C cocoa
• 2 Tbsp honey
• 4 eggs
• 2 C sugar
• 1 3/4 C flour
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 C nuts (optional)

Melt butter add cocoa.  Allow to cool.  Add all other ingredients.  Mix and pour in well greased 9x13 (mixture will be thick)

Bake 350 for 25 minutes

Mint Icing

• 5 Tbsp butter
• dash of salt
• 3 Tbsp milk
• 1 Tbsp corn syrup
• 2 1/2 C powdered sugar
• 1/2 tsp mint extract

Soften butter.  Add corn syrup salt and sugar.  Beat until fluffy.  Add mint and food coloring. Gradually add milk until slightly thinner than cake frosting.

Cool brownies spread mint frosting.  Put in freezer until icing is set.  Spread with chocolate frosting.

Chocolate Frosting

• 1 stick butter
• 2/3 C cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 tsp vanilla

Melt butter add cocoa. 

Alternate sugar and milk. 

Beat in vanilla.

Parmesan Tomato Spread

This is the best cracker dip ever!  Miles ask me to make it for every football, basketball, baseball game.

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup KRAFT 100% Grated Parmesan Cheese
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 large tomato, chopped (about 1 cup)
• 3 green onions, sliced
• 1/2 tsp. dried basil leaves
• RITZ Crackers

MIX cheeses and sour cream in medium bowl until well blended. Stir in tomatoes, onions and basil; cover.

REFRIGERATE at least 1 hour.

SERVE as a spread with the crackers

Braised Pork Chops

Here is a pork recipe that my family really likes.  Plus they are super easy!  I got this recipe when I went to the Martha Stewart show, so you can feel a little impressive when you make them.  ha ha!

6 (6-ounce) center cut port chops

1/4 cup canola

1/3 cup water

1 tablespoon mustard (yellow or spicy)

1 tablespoon brown sugar

1 tablespoon vinegar

1 tablespoon Worcestershire or soy sauce (I like Worcestershire)

1 teaspoon garlic salt

Trim the fat from the chops.  Heat the oil in a skillet over medium-high heat.  Brown the chops and sprinkle with salt.  Mix the water, mustard, vinegar, brown sugar, Worcestershire sauce and garlic salt to make a sauce over the chops.  Cover and simmer 1 hour or until very tender.  Remover the lid and cook the sauce until thick.

Julie's Favorite Green Smoothie

This is the best way I know to get enough fruits and veggies every day.  The ingredients may make you wonder if it's good, but trust me, it is.  Your kids (and husband) will  like it too, if they can get past the strange color.  Give it a try!

1 apple (skin, seeds and all if your blender can handle it)

1 pear

1 banana

1 cup WW vanilla yogurt (or any other kind you like--this one is just very yummy and good for you) (optional)

2 cups (or more as you get braver) of fresh spinach or other leafy greens

Lots of ice ( do two big handfuls)

2 T. Milled Flax Seed (optional)

1 T. Flax Seed Oil (optional)

I use a Vitamix, which definitely works the best, but my friend at work does this in a Cuisine Art blender and says it is doable if she makes sure there is liquid at the bottom (either a bit of water or the yogurt) and pulses at the beginning to get things going.  I made this this morning, and it made 4 cups.  You can use any fruit that sounds good to you--be creative and enjoy!

Ben & Jerry's Giant Chocolate Chip Cookies

1/2 cup Butter, room temperature
1/4 cup Granulated sugar
1/3 cup Brown sugar
1 Large egg
1/2 teas Vanilla extract
1 cup (+ 2 teas) All Purpose Flour
1/2 teas Salt
1/2 teas Baking Soda
1 cup Semisweet Chocolate Chips
1/2 cup Coarsely Chopped Walnuts
1. Preheat the oven to 350F.
2. Beat the butter and both sugars in a large mixing bowl until light
and fluffy. Add the egg and vanilla extract and mix well.
3. Mix the flour, salt, and baking soda in another bowl. Add the dry
ingredients to the batter and mix until well blended. Stir in the
chocolate chips and walnuts.
4. Drop the dough by small scoops 2 to 3 inches apart on an ungreased
cookie sheet. Flatten each scoop with the back of a spoon to about 3
inches in diameter.
5. Bake until the centers are still slightly soft to the touch, 11 to
14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer
to racks to cool completely.
Makes 12 to 15 cookies.

Yummy Slow-Cooked Spaghetti Sauce

Forget the Olive Garden, make this instead!!!

1 lb. ground beef or bulk Italian Sausage (sausage is better)
1 medium onion, chopped
2 cans (14.5 oz. each) diced tomatoes, do not drain
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 bay leaf
1 Tb. brown sugar
4 garlic cloves, minced
1-2 t. dried basil
1-2 t. dried oregano
1 t. salt
Hot cooked spaghetti noodles, or noodles of your choice

In a skillet, cook meat and onion over medium heat until meat is no longer pink; drain. Transfer to a slow cooker. Add the next 9 ingredients. Cover and cook on low for 7-8 hours or until heated through and thick. Discard bay leaf. Serve over spaghetti. Yield 6-8 servings. I usually make a double batch. It will fit in a large crock pot. It freezes well.

Cheesy Chicken and Salsa Skillet

2 cups multigrain penne pasta or spiral noodles (uncooked)
1 pound boneless, skinless chicken breasts (cut into bite size pieces)
1 to 1½ cups salsa
1 cup frozen corn
1 large green pepper, cut into bite size pieces
1 cup shredded four cheese Mexican style cheese

Cook pasta as directed on package.
Cook chicken for 5 minutes in frying pan, brown on all sides.
Stir in salsa, corn, and peppers.
Bring to a boil, reduce heat and simmer until chicken is done (10 min)
Drain pasta and add to chicken mixture, stir lightly.
Sprinkle with cheese.

This is a really easy recipe and nice because I usually have all of the ingredients on hand and ready to go. Enjoy!

My Kids Love Dip!

This is a great dip for Veggies and my kids love it. It is nice that it also has cucumbers in the dip.

Cucumber Dip

8 oz Cream Cheese, softened
1/2 Cup Mayonnaise
1 Cucumber peeled, grated and drained
Accent to taste
Garlic Salt to taste

Mix and serve with veggies or crackers.

Easy Shredded Taco Meat

3-4 Chicken Breast(Frozen)
1 Cup of Water
1 Jar of Salsa

Put chicken into crockpot pour water and salsa; cook on HIGH for 4 hours or LOW for 8 hours. Serve on tortillas and top with shredded cheese, lettuce, sour cream, ect.

Black Bean Soup...

1 lb chicken (frozen)
2 cans black beans drained and rinsed
5 c chicken broth
1 small pck frozen corn
1 16 oz jar prepared salsa
1 1/2 tsp cumin

cilantro, sour cream, chips, shredded cheese, avocados (all optional stir-ins)

Blend your black beans in a food processor or blender then add them and all other ingredients (except the stir-ins) to the crockpot and cook on low for 6-8 hours.
When chicken is soft enough to fall apart (about 4 hours in) shred it with a fork. Serve, top with your choice of stir-ins and enjoy!

Pub Dressing...

1/2 c half & half
1 egg
1-3 cloves garlic
1 tsp salt
1/2 tsp pepper
1 tsp Dijon mustard
1/2 c olive oil
1 c vegetable oil
1/4 c red wine vinegar
1/4 c white wine vinegar

In a food processor or blender place all ingredients and process until well blended. (about 2 minutes) Great on any salad, vegetables, or pasta. If you have had the pub vinaigrette at Deserts Edge it is that same dressing.

Valentine Ideas...

Anyone have any good ideas for a fun family Valentine meal? Since we have young ones and it isn't fair to ask grandparents to babysit on such a night we are having a family date at home and I am looking for something fun for the kids, and good for us (not necessarily weight conscious, just good to eat...not a heart shaped pizza.)

So...ideas???

Almond Chicken...

8-10 pieces chicken (not frozen)
1/2 tsp pepper
flour to coat
1 tsp celery salt
1 tsp paprika
1 tsp curry powder
1/2 Tbsp crushed oregano
2-4 Tbsp melted butter
3/4 cup sliced almonds (optional)
1 1/2 cup half & half (or milk)
1/2 cup sour cream

Coat chicken with flour. Blend spices with melted butter. Roll flour coated chicken in seasoned butter coating all sides. Place in baking dish. Sprinkle with almonds. Pour half & half between pieces. Cover with foil, bake at 350 for 45 minutes. Uncover and mix 1/2 oft the sauce from pan with sour cream and pour over chicken. Bake uncovered 15 more minutes or until chicken is tender. Serve chicken with sauce drizzled over.