Berry Berry Cake

This is the first (and second) birthday cake that I made for Isaac.

1/3 C cream cheese
3/4 C sugar
2 egg whites
1 C. + flour
1/2 tsp baking soda
2 tsp lemon grind
1/3 C sour cream
3 C mixed berries: blueberries, raspberries, strawberries, lemons, etc.
1 1/2 C whipped cream (mix whipping cream, vanilla extract and sugar)

-Preheat oven to 350. Beat cream cheese and 1/2 C sugar in large bowl with electric mixer on medium speed until well blended. Add egg whites and lemon peel; mix well. Mix 1 C of the flour and the baking soda. Add to cream cheese mixture, alternately with the sour cream, beating well after each addition ( do not overmix).
-Spray 9 in. pan with cooking spray. Spread cream cheese mixture onto bottom and 1 in. up side of pan. Toss 2 C of the berries with remaining 1/4 C sugar and remaining 2 tsp flour. Spoon over cream cheese mixture in pan to within 1/2 in of edge.
-Bake 40-45 min or until toothpick inserted in center comes out clean. Cool 10 min before removing rim of pan. Top with the remaining berries. Top each serving with 2 Tbsp of whipped cream.

*Use whatever fresh berries are available.

Turtle Pecan Cheesecake

Ingredients

2 C crushed chocolate cookies (ex. chocolate teddy grahams, chocolate graham crackers, wafers)
1/4 C butter, melted
2 1/2 (8 oz) pkg cream cheese, softened
1 C sugar
1 1/2 Tbsp flour
1 tsp vanilla extract
1/4 tsp salt
3 eggs
1 Tbsp heavy cream
Caramel and Chocolate toppings (recipes below)
1 C chopped, toasted pecans

Directions

Preheat oven to 450. Combine cookie crumbs and butter; press onto bottom of 9' spring form pna. Beat cream cheese in large bowl until creamy. Add sugar, flour, vanilla and salt; mix well. Add eggs, 1 at a time, beating well after each addition. Blend in the cream. Pour over the crust.

Bake 10 minutes. Reduce oven temperature to 200; continue baking 35 to 40 minutes or until set. Loosen cake from the rim of the pan; cool before removing rim. Drizzle with caramel and chocolate toppings. Refrigerate. Sprinkle with toasted pecans right before serving.

Caramel topping: Combine 7 oz caramels and 1/3 C heavy whipping cream in a small saucepan; stir over low heat until melted and smooth.

Chocolate topping: Combine 4 oz. chopped quality German sweet chocolate, 2 Tbsp cream and 1 tsp butter in a saucepan; stir over low heat until melted and smooth.

Mom's Lemon Meringue Pie

Mom's Perfect Lemon Meringue Pie

These pies are really tart, just the way we like them.

Always a favorite for Springtime birthdays like my dad's.

1/3 C cornstarch

1 C lemon fresh squeezed lemon juice

1 1/2 C sugar

1 Tbsp butter

1/8 tsp salt

grated peel of 2 or 3 (or more) lemons

4 eggs seperated

1/4 tsp cream of tartar

1. Make your own homemade Pie crust.

2. In saucepan stir in first cornstarch, 1 C water, lemon peel and juice, salt and 1 C sugar. Cook over medium heat, stirring constantly, until lemon mixture is thickened and boils; remove from heat.

3. In small bowl with wire whisk, beat yokes; stir in small amount of hot mixture. Slowly, pour yoke mixture back into lemon mixture, stirring constantly, until lemon filling is thickened. Do not boil. Stir in butter; pour into pie crust; cool 10 min.

4. Preheat oven to 400 degrees. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle 1/2 C sugar. Whites should stand in stiff glossy peaks.

5. With spatula, spread meringue over filling to edge of crust. Swirl meringue with back of spoon. Bake 10 min or till golden brown. Cool and refrigerate.

Don't bother trying to make this on a humid day, it won't work.

Mom's Rolls

These are the best rolls you will ever taste. We make them for every holiday. They are a hit among everyone young and old. We eat them all the first day and end up having to make more to go along with the leftovers.

1 pkg dry active yeast
1/4 C warm water
3/4 C milk (scalded)
1/2 C shortening
1/2 C sugar
2 tsp salt
4 1/2 C flour
3 eggs
butter

Soften active dry yeast in warm water (110 degrees).
Combine scalded milk, shortening, sugar and salt; cool to lukewarm. Add 1 C flour. Add yeast and 3 eggs. Beat well.
Stir in 3 1/4 to 3 1/2 C flour (enough flour to make soft dough). Knead lightly on floured surface or use the bread hook of your KitchenAid. Place dough in greased bowl; turning once to grease surface. Cover and let rise till double (about 2 1/2 hours).
Turn dough out on lightly floured surface. Divide dough in thirds; roll each third out to 12 inch circle. Spread butter on circle before cutting like a pizza pie, then roll up into crescent shaped rolls. Arrange rolls, point down on greased baking sheets, brush with melted butter. Cover and let rise till very light (about 1 hour). Bake at 300 degrees for 8-12 minutes. Watch very carefully, don't let them burn.

Note: unsalted butter is best so as not to burn.

Chocolate Raspberry Truffle Torte

Rachael's Own Chocolate Raspberry Truffle Torte

Ingredients

25 chocolate wafers (circle shaped, hard chocolate cookies)
5 Tbsp unsalted butter, room temp.
1/2 C seedless raspberry jam
8- 1 oz. squares semisweet chocolate (chopped)
1 C heavy cream
Raspberries

Directions
1. Place cookies in food processor. Whirl until finely ground. Mix together crumbs and butter in medium size bowl. Press over bottom and up sides of 9' tart pan with removable bottom.
2. Heat jam over low heat in small saucepan just until melted. Pour over bottom of tart shell. Place in freezer for 15 minutes.
3. Meanwhile, heat chocolate and cream in saucepan over low heat until chocolate is melted and smooth (watch very carefully). Pour into tart shell. Refrigerate until chocolate sets- about 4 hours.
4. Arrange berries on top, refrigerate until ready to serve.

Also works well with strawberries. I used blackberries in this picture and they were not as good. Also, I always serve with homemade whipped cream!

Cream Cheese Brownie Pie

Pie Crust (prepare your own)
1- 8 oz pkg cream cheese
3 Tbsp sugar
1 tsp vanilla
3 eggs
1 box brownie mix (fudge supreme hot fudge swirl premium)
1/4 C vegetable oil
2 Tbsp water
1/2 C chopped pecans


1. Preheat oven to 350. In medium bowl with electric mixer, beat cream cheese, sugar, vanilla and 1 of the eggs on medium speed until smooth; set aside.
2. Reserve hot fudge packet from brownie mix for topping. In large bowl, beat brownie mix, oil, 1 Tbsp of the water and remaining 2 eggs 50 strokes with spoon.
3. Spread 1/2 C brownie mixture in bottom of crust lined pan. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mixture; spread evenly. Sprinkle with pecans.
4. Bake 40 to 50 minutes or until center is puffed and crust is golden brown. After 15-20 min of baking, cover crust edge with strips of foil to prevent excessive browning (pie may have cracks on surface).
5. In small microwavable bowl, microwave hot fudge from packet on High 30 seconds. Stir in remaining 1 Tbsp water. Drizzle fudge over top of pie. Cool completely, about 3 hours. Store in refrigerator.

Strawberry Shortcake

1 C milk, divided
1/4 C sour cream
3 Tbsp sugar
2 1/4 C all purpose baking mix for biscuits
1 pkg vanilla flavored pudding
Whipped Cream
4 C sliced strawberries
1/3 C sugar


Preheat oven to 425. Mix 1/2 C of the milk, sour cream and 3 Tbsp. sugar in large bowl with wire whisk. Stir in baking mix until just blended. Spread evenly into greased 9 inch round cake pan. Bake 12-15 min or until golden brown. Remove from pan; cool completely on wire rack.


Meanwhile, combine dry pudding mix and remaining 1/2 C milk; blend well. Gently stir in half of whipped cream until well blended. Mix strawberries and 1/3 C sugar in large bowl; set aside. Slice cake in half horizontally to make 2 layers.


Place bottom cake layer on serving plate; top evely with half of strawberry mixture. Spread with pudding mixture; top with top cake layer. Spread with remaining whipped cream and top with remaining strawberry mixture. Serve immediately. Store leftover shortcake in refrigerator.


Makes 8 servings.

Apple Fritters

2 C. flour

1/4 C sugar

1 tsp salt

1 tsp nutmeg

3 tsp baking powder

1/4 C oil

1 egg

3/4 C milk

4-6 apples, peeled and diced into small pieces.

-frying oil (I use vegetable oil)

1. Heat frying oil to 350 degrees on stovetop. Be extremely careful and don't take your eyes off the pan. Frying oil is dangerous and can burst into flames and burn down your kitchen. (we had this happen while making potato pancakes once). If you are careful and keep a close eye, this will not happen. Just be careful and you'll have nothing to worry about.

2. Mix together all ingredients. Stir in apples. Dough will be sticky.

3. Drop teaspoon size pieces of dough into oil when oil is ready. You know it's ready when oil fizzes with a drop of water.

4. Around the dough the oil will start to form small bubbles after a few minutes. Turn over and fry other side. They should be golden brown.

5. Let cool on paper bags or paper towels (to absorb oil). Serve warm.

I like to top them off with powdered sugar.

Plum Cobbler

I like to serve this after my Pioneer Soup and Pioneer Bread.

3/4 C packed brown sugar
1 1/2 Tbsp cornstarch
1/2 C water
1 tsp vanilla
4 C sliced fresh plums
1/2 C sugar
1 Tbsp lemon juice
1 Tbsp butter
1 recipe Cobbler Topping (below)
Ice cream or whipped cream.

Combine brown sugar and cornstarch in a large saucepan. Stir in water. Cook and stir over medium heat until thickened and bubbly. Add vanilla. Stir in plums, sugar, leon juice, and butter; heat through. Pour hot filling into a greased 1 1/2 or 2 quart casserole dish. Keep warm while Cobbler Topping is prepared. Spoon Cobbler Topping over filling, making 6 mounds. Bake at 400 degrees for approximately 20 minutes. Makes 6 servings.

Cobbler Topping

1 C flour

2 Tbsp sugar

1 1/2 tsp baking powder

1/4 tsp salt

1/4 C butter

1 egg, slightly beaten

1/4 C milk

Stir together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; add all at once to flour mixture. Stir just to moisten.

Pioneer Stew and Pioneer Bread

I make this for Pioneer Day every year!

Pioneer Stew

1 C flour
2 Tbsp salt
1 tsp pepper
3 lbs round steak
1/2 C butter or vegetable oil
6 C water
2 Tbsp vinegar
2 tsp sugar
2 bay leaves
4 carrots, peeled and sliced
4 potatoes, peeled and diced
2 onions, chopped
2 C chopped tomatoes
2 cloves garlic, minced

Combine flour, salt, and pepper and place on the surface of a cutting board. Place half of round stea on top. With a mallet, pound flour into both sides of meat. (I don't have a mallet, so I skip that part). Repeat process with other half of meat. Cut meat into bite sized pieces. In a Dutch oven or other large oven-proof pot, heat butter or oil over medium heat. Add stew meat and brown well. Add water, vinegar, sugar, bay leaves, carrots, potatoes, onions, tomatoes, and garlic. Cover and bake at 325 degrees for 2 hours. Remove covering and cook for an additional hour or until meat is tender and stew is thickened. Makes about 12 cups.

Also works with venison if you happen to be one of those with that in your freezer. I prefer the steak myself though.

Pioneer Bread

1 (0.25 oz) pkg yeast
2 Tbsp sugar
1/2 C warm water
1 C hot milk (not boiling)
2 tsp salt
1/2 C dark molasses
1/2 C butter or margerine
1 C cold ilk
1 egg, beaten
5 1/2 C whole wheat flour

In a small bowl mix together yeast, sugar and war water. Set aside and let rise until foamy. In a large bowl combine hot milk, salt, molasses, and butter until dissolved. Add flour and stir until well blended. Put into two well-greased loaf pans. Let rise about one hour. Bake at 350 for about 35 minutes. Best when served warm.

Beehive Honey Butter

Great spread for the Pioneer Bread.

1 C honey
1 C butter, softened
1 tsp vanilla

Combine all 3 ingredients. Beat with an electric mixer on high speed for about 3 minutes until thickened. Put into jars and refrigerate. Lasts a long time in the fridge.

Peachy Creamy Berry Pie

Awesome light Spring or Summer dessert.

1 tsp cinnamon sugar (3/4 tsp sugar and 1/4 tsp cinnamon)

1 1/4 C half and half

1 pkg vanilla pudding

1 C whipped cream

1 1/2 C fresh peach slices (about 1 large peach)

1/2 C blueberries

1/2 C raspberries

Prepare a pie crust. Don't bake yet.

Preheat oven to 450. Sprinkle bottom of pie crust with cinnamon sugar. Bake 8-10 min or until lightly browned; cool completely.

Meanwhile, pour half and half into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min or until well blended. Gently stir in whipped cream; cover. Refrigerate until ready to use.

Spread pudding mixture over crust just before serving; top with fruit. Cut into slices. Store leftover dessert in refrigerator.

Makes 12 servings, 1 slice each.

Substitute : Use milk instead of the half and half.

Garden Salad

Chicken breasts

Fresh spinach leaves, Spring Mix or both

Sliced fresh mushrooms

Cherry or Grape Tomatoes

Thin red onion wedges

Hard boiled eggs, cut into wedges or sliced

Catalina dressing

Prepare grilled chicken either on the stove top or on the grill.

Toss all ingredients. Add dressing and mix lightly. Serve immediately.

Note: Can use crumbled, cooked bacon instead of grilled chicken.

Prepare grilled chicken either on the stovetop or on the grill. Combine

Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Chip Cookies

1 c. canned pumpkin 
1/2 tsp. salt
1 c. white sugar 
1 tsp. baking soda
1/2 c. vegetable oil 
1 tsp. milk
1 egg 
1 T. vanilla
2 c. flour 
2 c. semisweet chocolate chips
2 tsp. baking powder
2 tsp. cinnamon

Preheat oven to 350. Combine pumpkin, sugar, oil, egg, and vanilla. In a separate bowl, sift flour, baking powder, cinnamon, and salt. Dissolve the baking soda with milk and stir in. Add dry ingredients to pumpkin mixture and combine well. Add chocolate chips. Drop by spoonful onto greased baking sheet. Bake approx. 10 minutes or until lightly brown and firm.

Mexican Chicken Bake

Created by Isaac.

Here's a quick and easy "Mexican" dish.

• 1 lb chicken (preferably boneless)
• 1 can corn, drained
• 1 can beans, drained and rinsed (I use black beans)
• 6-9 flour tortillas
• 8 oz shredded cheese
• 1 jar salsa
• 1 container sour cream
• oil
• chili powder
• cumin
• salt & pepper

1. Cut up the chicken (bite sized) and cook the chicken pieces in oil.
2. Add chili powder, cumin, salt and pepper to taste.
3. Add the cans of beans and corn and enough salsa keep it together.
4. Layer a 9x13 baking dish with aluminum foil (for easy cleanup).
5. Layer the bottom of the dish with tortillas, then add a layer of the chicken/beans/corn/salsa mix, then sour cream and finally cheese.
6. Make one or two more layers and then top with tortillas, salsa, sour cream and cheese.
7. Bake at 350º for 20 minutes or until the cheese is melted.
8. Top with whatever toppings you'd like, i.e. shredded lettuce, fresh tomatoes, olives, chives, guacamole, etc and serve.

Chocolate Cake

Cake

2 c. flour

2/3 c. unsweetened cocoa
1 1/4 tsp. baking soda
1/4 tsp. baking powder
3 eggs
1 2/3 c. sugar
1 tsp. vanilla
1 c. mayonnaise
1 1/3 c. water

In separate bowl, sift dry ingredients together. In mixer, combine wet, add dry. Grease and flour bottoms of two 9' round pans. Bake 30-35 minutes at 350.

Frosting

1/4 cup butter (or ½ cube)
1/3 c. milk
3 T. cocoa
1 tsp. vanilla
Bring to a boil, then add one tsp vanilla. Whisk until all lumps of chocolate are smooth. Add powdered sugar until desired consistency (about 2 ½ cups)

Orange Avacado Salad

Orange-Avocado Salsa

 

I did this with tilapia on top. I made it in a frying pan with olive oil, salt and pepper. It was great! It would also make a great side. 

1 tablespoon fresh lime juice

1 teaspoon honey

Coarse salt and ground pepper

2 large navel oranges

1/2 firm, ripe avocado, pitted and diced

1/4 cup finely chopped red onion

 

In a medium bowl, whisk lime juice and honey until combined. Season with salt and pepper; set aside.

Peel oranges and cut each slice in half. Put in a bowl along with onion and avocado; toss gently to coat with dressing.

Grandpa Erickson's Brownies

 Gramps Erickson's Chocolate Syrup Brownies 

1/2 C. butter

1 C. sugar

3 eggs

1 C. flour

3/4 C. canned chocolate syrup

1 tsp. vanilla extract

1 C. chopped walnuts (opt)

Cream butter and sugar together, add eggs one at a time, beating after each.  Add remaining ingredients and mix well.  Spread in buttered 9” square pan and bake 350’ about 40 min.  Check with a toothpick.  Cool in pan on rack.  Spread with frosting.  

Cocoa Frosting

1 Tbs. butter

3 Tbs. milk

1 1/2 C. confectioner sugar 

dash of salt

1/2 tsp. vanilla

1/4 C. unsweetened cocoa

My Grandpa always made these brownies for us, but the recipe comes from my Aunt Barb. 

Chicken Kabobs

Cut chicken in bite size pieces.

Soak chicken in Italian dressing for a day or two.

Skewer chicken, pineapple chunks, green peppers, onions, etc. Grill and serve with rice.

Cranberry Punch

Cranberry Punch

2 bottles Cranberry Juice
4 bottles Ginger Ale
Bag of Cranberries
toothpicks
punch bowl

Ahead of time, skewer cranberries onto toothpicks lengthwise (3 cranberries to 1 toothpick). These will be placed in goblets.

Pour chilled juice and soda into punch bowl. You can pour extra cranberries into punch to float on top.

Use extra cranberries to pour into the water in a clear vase of your centerpiece.

I was given a great compliment, unfortunately I don't remember from who, that I was very Martha Stewart with these babies.

Fruit Smoothie

Fruit Smoothie

1/2 pkg frozen fruit
Frozen Juice Concentrate
1 cup yogurt
Milk

You can pick any kind of frozen fruit, any yogurt, and any frozen juice concentrate that you want. I do different ones all the time (I make this several times a week). It's a different flavor smoothie every time I make it! Throw everything into a blender, you can put in a spoonful of frozen juice concentrate or half of the can, more will make it sweeter. Pour milk in till about the point where it just covers the frozen fruit, less for thicker smoothie, more for thinner.

Frozen fruit is great because the nutrients stay in the fruit and sometimes may be even better at keeping the nutrients in than fresh fruit! I learned this from one of my Nutrition classes.

Soft Pretzels

Soft Baked Pretzels

I got this recipe from my friend Carrie. We used the dough to make Salt Pretzels, Cinnamon Sugar Pretzels and Pretzel wrapped hot dogs. They were so good!

I used whole wheat flour instead of bread flour and they still came out great.

1 package (.25 oz.) Active dry yeast (= 1 TBSP)

2 TBSP brown sugar

1 1/8 tsp. Salt

1 ½ cup warm water

3 cups all-purpose flour

1 cup bread flour

........................................

2 cups warm water

2 TBSP baking soda

...........................................

2 TBSP butter, melted

1-2 TBSP coarse kosher salt or cinnamon sugar


In a large mixing bowl, add yeast, brown sugar and salt. Test water temperature with thermometer. When it reads 110 degrees, add to bowl. Stir to dissolve. Add both types of flour and stir well.


Place dough on floured surface. Knead dough until smooth and elastic, about 8 minutes. ** (To knead dough, press down on dough with your palm, fold the dough over and rotate 1/4 turn, repeat until dough is ready.) Grease a large bowl. Place dough in bowl then turn dough upside down to coat the surface. Cover with a towel and let rise for one hour in a warm spot.


Combine 2 cups warm water (test again for 110 degrees) and baking soda in an 8-inch square pan. After the dough has risen, divide it into 12 pieces. Roll each piece into a 1.5 foot rope, ½ inch wide. Twist into a pretzel shape, and dip into the baking soda solution. Place on cookie sheets with parchment paper and let rise 15 to 20 minutes.


Bake at 450 F for 8 minutes or until golden brown. Brush with melted butter, and then sprinkle with coarse salt or cinnamon sugar.

Tuna Wraps

Tuna Wraps

I admit, I wasn't sure about this one at first. But it is seriously yummy. 

I don't use exact measurements, I just eyeball it. I threw things together from all my different favorite recipes for chicken salad or tuna salad. And if I have a lot of celery, then a lot of celery goes in. Same with everything else, it all depends on how much you like it. But try everything first before you omit because it is so good. And colorful. 

Celery

Red Apple

Grapes (purple or green, I use whatever one is cheaper that week)

purple onion

almond slices

tuna (I'm a tuna snob and only use white albacore)

tortilla wraps 

mayonnaise (no miracle whip allowed)

salt and pepper to taste

Chop fruits and veggies (I like to cut the grapes in half, it helps the juice squirt out as you bite in, yum) and combine with tuna and mayo in a bowl. Then wrap up desired amount in a tortilla. It's simply delightful!

Pumpkin Chocolate Chip Bread

Pumpkin Chocolate Chip Bread

1/2 cup (1 stick) butter, at room temperature, plus more for pan
1 cup granulated sugar
one can (15 oz) pumpkin puree
2 large eggs
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chocolate chips

Preheat oven to 350 degrees;. Butter a loaf pan; set aside. In a mixer, cream butter and sugar with pumpkin until light and fluffy. Add eggs, and beat till combined.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combined. Add sour cream, and vanilla; mix to combine. Stir in chocolate chips, and pour into prepared pan.

Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Guacamole

Guacamole

If you're hankering for guacamole, this will hit the spot. 

Great with chips, burritos, fajitas, pretty much anything. 

• 4 ripe avocados, pitted and peeled
• Juice of 2 lemons or limes
• 1/2 teaspoon ground cumin
• 2 ripe plum tomatoes, seeded and cut into 1/4-inch dice
• 1/4 cup diced (1/4 inch) red onion
• 2 teaspoons finely minced garlic
• 2 teaspoons finely minced jalapeño

salt and pepper

Mash the avocados with the lemon or lime juice and cumin in a bowl. Stir in the rest of the ingredients. Enjoy!

Swedish Pancakes

Swedish Pancakes

6 Tbs. butter

3 eggs

2 C milk

1 C flour

1/4 tsp salt

1 tsp cinnamon

1 Tbsp oil

Jam

Powdered Sugar

Melt the butter in a skillet. Turn off heat.

Crack the eggs in a mixing bowl and whisk.

Add 1/2 C of the milk to the eggs and whisk for 2 minutes.

Add the flour to the egg mixture all at once. Use a wooden spoon to beat the mixture until smooth.

Beat in the remaining 1 1/2 C milk. Then add the melted butter, salt, and cinnamon. 

Add the oil to the skillet. Heat up the skillet until it is very hot (be careful not to burn your house down).

Drop about a Tbs of the thin batter into the skillet for each pancake. 

After about 1 minute, the edges of the pancakes will brown lightly. Turn the pancakes. Cook the other side for about 1 minute.

Swedish pancakes should be eaten right away. Scoop a little jam onto the pancakes and roll them up. You can sprinkle powdered sugar on top. Eat with your fingers. Yum!

We have a tradition on General Conference weekend to make a yummy breakfast, something that we don't normally make, and have it ready for the first session. We eat it while we watch. This past Conference, we made these Swedish Pancakes. And they are delicious. They tasted the best with our 3 berry jam (raspberry, blackberry, and wild blueberry). Try it and tell me what you think!

Salmon and Lentils

Salmon and Lentils

For Lentil Ragout:

2 tsp olive oil

1 medium onion, chopped

2 cloves garlic, minced

2 medium carrots, diced (I use baby carrots because I usually have those, and I just eyeball it)

1 C lentils

1 sprig fresh thyme 

1 bay leaf

3 C chicken broth

For Salmon:

2 skinless salmon fillets

2 tsp olive oil

2 tsp fresh thyme leaves

Pinch each of salt and pepper

1 Tbs finely chopped fresh parsley

I always like fresh lemons with fish.

1. Heat olive oil for lentils in a medium saucepan over medium heat. Add the onion and garlic and cook until slightly softened, about 3 min. Add the carrots and cook, stirring often, until they soften slightly, about 3 min. Add lentils, thyme and bay leaf and cook, stirring to mix well, for 1 minute.

2. Stir in the broth, raise the heat, and bring to a boil. Reduce heat and simmer until the lentils are tender, about 20 min. Season with salt and pepper. Remove thyme sprig and bay leaf before serving.

3. While lentils are simmering, preheat oven to 450. Place salmon fillets in a baking dish and rub the olive oil over them. (I usually squeeze a lemon over them first and then put the lemon halves face down in the pan to be cooked along with the salmon- it makes your house smell like lemons instead of fish when it comes out). Sprinkle with thyme, salt, and pepper. 

4. Bake salmon until cooked through, when it flakes easily, about 10-15 min. Serve over lentils and sprinkle parsley over each. 

I got this from a friend a few months ago and now I make it all the time. It tastes so good and is very healthy for you. Perfect combo!

Whole Wheat Pancakes

Whole Wheat Pancakes

1 3/4 C whole wheat flour

3 tsp baking powder

1/2 tsp salt

2 eggs

1 3/4 C milk

1/2 C vegetable oil

Mix ingredients together and bake. 

Optional toppings:

Real Maple Syrup

Fruit

Whipped Cream

Creamy Tortellini Alfredo

Creamy Tortellini Alfredo

1 can chicken broth
1 C water
2 pkg (9 oz) refrigerated cheese tortellini
4 oz cream cheese
1 C frozen peas
3/4 C 4-Cheese Italian blend shredded cheese
6 slices bacon, cooked

Bring broth & water to boil. Add tortellini. Reduce heat to med-low; cover. Simmer 8 mins or until tender (do not drain). Add cream cheese & peas; stir. Heat 2 mins or until cheese is melted, sitrring occasionally. Stir in cheese & bacon.

I usually put in the whole bag of frozen peas. And you can always put in a little extra shredded cheese (I love cheese), I found Sargento has a 4 cheese Italian blend. Tina said she tried it with cheddar cheese because she had that on hand & that was really good. And I like extra bacon in this. So I make several slices of bacon, probably twice as much and cut it with my kitchen scissors. I love this!

Greek Pita Pizzas

Greek Pita Pizzas

These will make your house smell delicious! 

-Pitas

-2 tomato off the vine

-2 garlic cloves, thinly sliced or pressed

-4 scallions

-1/4 lb feta cheese

-black olives

-1/2 tsp oregano

 

Preheat oven to 425. 

Place 4 pitas on a baking sheet in a single layer.  Slice tomatoes thinly & place, overlapping, in a circular pattern on the pita (Can also use grape tomatoes). Sprinkles with garlic, scallions, feta cheese crumbled, black olives, and oregano.  Bake until the cheese softens and the bread crisps, about 8 minutes.  Serves 4. 

Serve with Greek Salad (like this one) & Grapes.

Beef Stroganoff

Beef Stroganoff

 

-1 lb hamburger

-1 onion

-1 can cream of mushroom soup

-1 can cream of chicken soup

-1 C. sour cream

-Egg Noodles

-1 can or fresh mushroom pieces (opt)

 

Brown the hamburger with the onions. Saute mushrooms if using fresh.  Add both soups over low heat.  At the end add the sour cream and stir.  Serve over noodles.

Sweet and Sour Chicken

Sweet & Sour Chicken

1 lb chicken pieces

1 Tbs butter

1 onion, cut thin

1 clove garlic, minced

1 can pineapple chunks

1 green pepper, cut thin into chunks

Cook chicken in butter.  Set aside.  Brown onions & garlic.  Add chicken, pineapple, & pepper.  Pour sauce over chicken mixture & cook 2-3 minutes.  Serve over rice.

Sauce: 

1/2 c soy sauce 

1/2 c water

1/2 c sugar

1 Tbs corn starch

Combine & heat until thickened.  

Pineapple Chicken

Pineapple Chicken

garlic salt

3-5 lbs of chicken pieces (sometimes I do less)

cornstarch

beaten egg (I usually use 2)

Sprinkle garlic salt on chicken pieces.  Dip in cornstarch & then in egg.  Fry in oil until browned.  (I don't wait for it to get too hot because 1. I'm impatient & 2.  I don't want a grease fire which we have had once when Isaac was trying to make potato pancakes).  Place chicken in a casserole dish, pour the sauce over the chicken and bake at 350 for 45 minutes.  Serve over rice.

Sauce:

1/2 c sugar

4 Tbs ketchup 

1/2 c vinegar

1 Tbs soy sauce

1 c (1 can) crushed pineapple  (pineapple chunks are good too, but not the same)

1/2 tsp salt

Mix & bring ingredients to a boil.  

Worms in Dirt

Worms in Dirt Recipe:

Ingredients:

1 16-ounce package Oreo type cookies

2 cups cold milk

1 pkg. small Chocolate Instant Pudding

1 tub (8 oz.) Whipped Topping , thawed slightly

individual serving cups

Gummy worms

Directions:

CRUSH cookies in zipper-style plastic bag with rolling pin or use a food processor.

POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in whipped topping and 1/2 of the crushed cookies.

PLACE about 1 tablespoon crushed cookies into each cup. Fill cups about 3/4 full with pudding mixture. Top with remaining crushed cookies.

REFRIGERATE until ready to serve. Garnish with gummy worms just before serving. Yields about 8 servings.