Chicken Noodle Casserole

4 skinless, boneless chicken breats halves
6 ounces egg noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup fat free sour cream
1/2 cup frozen peas
salt and pepper to taste
1 cup crumbled whole wheat ritz crackers
1/4 cup butter


Directions
Boil chicken in a pot of water. Cook until no longer pink in center, about 12 minutes or so. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain and cut chicken into small pieces, and mix with noodles.

 In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture and peas with the chicken mixture. Place in a 9X9 baking dish.

Melt butter in a bowl in the mircowave. Stir in crumbled crackers. Top casserole with the buttery crackers.

Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.     

This meal makes for a great freezer meal!    

Adapted from allrecipes

This recipe can be altered to your liking or to fit what you have on hand. I used one chicken breast, 2 cans of cream of chicken soup because that's what I had, and homemade ranch dressing instead of sour cream because I had just run out. You could use milk instead of sour cream too. You could do different veggies as well like broccoli or corn, or combine several veggies. I also used bread crumbs instead of ritz crackers, again because that's what I had on hand. This was very yummy, the whole family loved it. 

Pasta Veggie Salad

• 1 lb Rotini Pasta noodles, cooked
• Small tomatoes cut ino chunks or grape or pearl tomatoes whole
• Chopped cucumber or broccoli
• Cheese cut into cubes
• Italian dressing

Toss together and serve cold. You can use whatever veggies you desire or have on hand. Same thing goes for the cheese. Great summer side.

Blueberry Pie

Ingredients

• 3 to 4 cups of Blueberries - fresh or frozen (without syrup) (3 cups if you like a thin pie, 4 cups if you like it a little higher!)
• 7 Tablespoons corn starch (for those of you in the British Isles, you know it as "corn flour").  You may also use an equivalent amount of flaked tapioca instead - the tapioca balls don't dissolve well.
• 3 Tablespoons water (or grape juice)
• 2 Tablespoons lemon juice
• One 9 inch pie crust (see this page for the world's easiest flour pie crust recipe and directions!) OR.. if you are like me, you'll DEFINITELY prefer a graham cracker pie crust (again, in England, this would be made from "Digestive" biscuits!) - if you haven't tried the graham cracker crust - I highly recommend it. 
• Spices:
  1/2 teaspoon Cinnamon
  1/4 teaspoon allspice
• One 9 inch deep-dish Pie Plate - (grocery stores sell both disposable pie pans and glass pans. Get the deep type!

• Sweetener:
  • 2/3 cup granulated (ordinary table) Sugar 
    OR
  • 1/3 cup sugar and 1/3 cup Stevia, my preference (or if you prefer, Splenda) (Stevia, my preference (or if you prefer, Splenda) works in pie recipes, but not by itself.  The pie turns out heavy and with much less flavor).

And now, choose the topping you prefer:

• Crumb topping (my preference, again):
  • 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia, my preference (or if you prefer, Splenda))
  • 1/2 cup flour
  • 1/4 cup butter or margarine

• Dough topping:
  See the pie crust recipe and double it to make extra to roll out as a topping to cover the pie.

Step 1  - Make the pie crust

Never made a crust, either?  Fear  not, they are really simple.  Click here for instructions about making a flour pie crust. It will open in a new window, so just close the new window to return here. I prefer blueberry pie in a graham cracker crust; click on the link for directions. .Now is also a good time to get the oven preheating to 375 F.

Step 2- Wash the blueberries

Just rinse them in a colander or sieve in cold water, no soap.

Pick out and remove any bits of stems, leaves and soft or mushy berries. It is easiest to do this in a large bowl of water and gently run your hands through the berries as they float.  With your fingers slightly apart, you will easily feel any soft or mushy berries get caught in your fingers.

Step 3 - Mix the dry filling ingredients.

Combine the 2/3 cup sugar (or sugar/Stevia, my preference (or if you prefer, Splenda) blend), 7 Tablespoons of corn starch in a bowl  and mix well!  Some people like 1/2 teaspoon of cinnamon and/or 1/4 teaspoon of allspice, mixed in, also. That's optional, but it is nice!

Step 4  - Mix in the liquids

Add the 2 Tablespoons of lemon juice, and 3 Tablespoons of water (or grape juice) and stir it up. If you use Stevia, my preference (or if you prefer, Splenda), it will be pretty gloppy, rather than drier crumbs, but it still works the same!

Step 5 - Add the blueberries to the pie crust

Add the blueberries to the pie crust.  Just pour them in!  There's lots of air space and it will cook down, so don't worry if they mound up about an inch (2.5 cm) above the edge of the plate.

 

 

 

Step 6 - Pour the liquid mix into the pie

Just pour the mixture of sugar, juice, etc. into the pie all over the blueberries. If it is a gloppy liquid, don’t worry, just pour it somewhat evenly over the top. But it doesn’t take perfection; it will smooth itself out in the oven. 

Step 7 - Make and add your topping

If you want the crumb topping, just mix  - 1/4 cup sugar (OR 1/8 cup sugar and 1/8 cup Stevia, my preference (or if you prefer, Splenda))

- 1/2 cup flour

 - 1/4 cup butter or margarine

 together in a small bowl and sprinkle it over the pie.

If you want to the dough topping instead, roll out a circular section of dough that you made in step 1, to 1/8 inch thick, then place it over the pie.  Seal it against the edges with the pie crust, and make decorative slits with a knife.

Step 8 - Put the pie in the oven!

Cook the pie at 375 F (or 190 Celsius) for 1 hour.

Step 9 - Remove when the pie is golden and pie is bubbling

Check to see if it is bubbling and crust is golden brown. If if not, check every 3 or 4 minutes until it is.

Step 10 - Enjoy!

Set the pie on a rack to cool and enjoy! Here is a slice of the finished pie! Serve warm with ice cream.  Refrigerate after it is cooled. It easily lasts a week in the fridge (that is, if there is no one there to eat it. Most of the time, people eat it all within a day!)

Chocolate Syrup

• 1 cup sugar (we use organic cane sugar)
• 1/2 cup cocoa (packed)
• 1 cup water
• 1/4 tsp vanilla extract (our homemade recipe)
• 1/8 tsp salt (we recommend good sea salt)

Don’t be afraid to adjust these amounts to your liking!

Update: We now only boil the mixture for about 4-5 minutes. This results in a more syrupy consistency…not so fudge-like. We also began mixing in about 1/4 tsp. of baking soda while the mixture is cooling. This prevents sugars from crystallizing if the syrup is going to be stored in the fridge for more than a few weeks. It will foam a bit at first, but returns to normal during refrigeration.

Pour water into a saucepan and stir in cocoa (until dissolved) over medium heat.  Add sugar and continue stirring. Be very careful to continually stir and watch the mixture as it heats because it can easily boil over if you turn away even for a few seconds (it happened to Betsy once!)  Once mixture is boiling reduce heat to medium-low, continue stirring, and set timer for 8-10 minutes (the longer you cook the thicker it gets.)  Once your timer goes off remove from heat and stir in vanilla extract and salt and let cool.  As the chocolate syrup cools it will thicken more, so if it is already thick enough then bottle it, seal it, and stick it in the fridge.  You can store the syrup in a pint mason jar, an old store bought chocolate syrup container, or any other creative container you can think of.

This recipe will yield approximately 10 ounces of syrup depending on how long you reduce the mixture over the heat.

Coconut Cake

• 3/4 pound (3 sticks) unsalted butter, at room temperature, plus more for greasing the pans
• 2 cups sugar
• 5 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups all-purpose flour, plus more for dusting the pans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup milk
• 4 ounces sweetened shredded coconut

For the frosting:

• 1 pound cream cheese, at room temperature
• 1/2 pound (2 sticks) unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract
• 1 pound confectioners' sugar, sifted
• 6 ounces sweetened shredded coconut

Directions

Preheat the oven to 350 degrees F. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs 1 at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don't be concerned.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in 3 parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.

Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
For the frosting, in the bowl of an electric mixer fitted with a paddle attachment, combine the cream cheese, butter, vanilla and almond extract on low speed. Add the confectioners' sugar and mix until just smooth (don't whip!).

To assemble, place 1 layer on a flat serving plate, top side down, and spread with frosting. Place the second layer on top, top side up, and frost the top and sides. To decorate the cake, sprinkle the top with coconut and lightly press more coconut onto the sides. Serve at room temperature.

Coconut Cream Pie

Coconut Cream Pie:

Crust

• 1 1/2 cups all purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 3 tablespoons chilled solid vegetable shortening, cut into small pieces
• 4 tablespoons (or more) ice water

Filling

• 1/2 cup sugar
• 2 large eggs
• 1 large egg yolk
• 3 tablespoons all purpose flour
• 1 1/2 cups whole milk
• 1 1/2 cups sweetened flaked coconut
• 1 teaspoon vanilla extract
• 1/8 teaspoon coconut extract

Topping

• 2/3 cup sweetened flaked coconut
• 1 1/4 cups chilled whipping cream
• 2 tablespoons sugar
• 1/8 teaspoon coconut extract

For crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 tablespoons ice water over mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 1 hour.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes. (Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375°F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

For filling:
Whisk 1/2 cup sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold, at least 2 hours and up to 1 day. Transfer filling to crust. Cover; chill overnight.

For topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely.

Using electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread whipped cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead. Cover and refrigerate.) Serve cold.

Chicken Enchiladas

• 1 pkg flour tortillas
• 1 lb. grated cheddar cheese
• 1 lb. grated Monterey Jack
• 2 bunches chopped green onion
• 1 skinless, boneless chicken (or several chicken breasts)
• 1 small can minced olives (save 2 Tbsp for top) 
• 1 jar salsa
• 1 large carton sour cream
• 3 cans cream of chicken soup (1/2 for filling, 1/2 for sauce)

Combine all but first ingredient. Fill flour tortillas and fold. Place in casserole dish. Pour remaining soup over filled tortillas and sprinkle with remaining minced olives.
Bake at 350 for 30 min.

Apricot Chicken

• 1/2 C. Apricot preserves
• 1/2 small jar catalina dressing 
• 1/2 pkg dry onion soup mix
• 2 chicken breasts

Mix first three ingredients well and spread over boneless, skinless chicken breasts. Cover and bake 1 1/2-2 hrs at 325, uncover for last half hour if desired.
Also works in the crockpot, just add a little water.
Can use any flavor preserves. It tastes really good with raspberry preserves.
I like to take the chicken out of the crockpot after its cooked a little and chop it into bite size pieces, and put it back in to keep cooking so that each piece of chicken gets lots of sauce on it.
Serve over rice or mashed potatoes.

Macaroni and Cheese

• 1 pkg elbow pasta, cooked
• 1/2 C. bread crumbs
• 1/4 C. Parmesan cheese
• 5 Tbsp. butter
• 1/4 C. flour
• 3 1/2 C. whole milk
• 1 lb. shredded sharp cheddar cheese
• 2 tsp. salt

1. Mix bread crumbs and parmesan cheese in small bowl; set aside. 
2. Heat butter in large sauce pan on medium until melted. Add flour; stir until smooth. Cook 3-4 minutes until light golden brown. 
3. Add milk to butter mixture, one cup at a time, whisking continuously until very smooth; bring to a boil. Cook 10 minutes on medium, whisking continuously. 
4. Add cheddar cheese; stir until melted completely. Season with salt (and pepper). Stir in cooked pasta. 
5. Spray bottom and sides of baking dish with nonstick cooking spray; add pasta/cheese mixture. Top with bread crumb mixture. 
6. Bake on center rack 15-20 min, or until topping is golden brown and bubbling around edges. 

Tastes good even without bread crumbs. 

Meatballs with Barbecue Sauce

• 3 Tbs. vinegar
• 1 C. ketchup 
• 1/2 C. water
• 2 Tbsp. brown sugar
• 6 Tbsp. chopped onion
• 1/2 tsp. dry mustard
• 1 bay leaf

Combine ingredients and simmer 5 min. Pour sauce over cooked meatballs (store-bought or home-made). Bake in oven for 1 hour at 350'.

Miracle Fruit Salad

• 1 (21 oz) can pineapple chunks
• 1 (21 oz) can sliced peaches
• 1 can mandarin oranges
• 2 Tbsp. lemon juice
• 1 1/2 tsp Almond Extract
• 2 C. grapes
• 1 pt strawberries

Mix and chill. Add 2 sliced bananas just before serving (opt). I don't do the bananas usually because they get gross so quickly. Very tasty.

Ambrosia

• 1 can pineapple chunks
• 2-3 bananas, sliced- pour pineapple juice over bananas in strainer. 
• 1 can mandarin oranges (drained)
• 2 C. green grapes
• 2 C. sour cream
• shredded coconut

Combine in medium bowl.

Good for Easter dinner.

Spaghetti Sauce

• 1/4 C olive oil 
• 1 clove garlic- minced
• 1 c. chopped onion
• 1 lb ground beef
• 1 Tbs flour
• 3/4 c. dry red wine
• 1 14 1/2oz can peeled tomatoes
• 1 6oz can tomato paste
• 1 c. beef bouillon
• 1 bay leaf
• 2tsp salt
• 1/4 tsp pepper

Heat olive oil in a heavy sauce pan; saute garlic and onion until golden. Toss the beef with the flour. Add to the onions; cook until crumbly, stirring frequently. Add wine; cook over high heat a few minutes. Mix in tomatoes, tomato paste, bouillon, salt, pepper, and bay leaf. Cook over low heat 1 1/2 hours. During the last 1/2 hour of cooking fresh basil leaves or Italian seasonings may be added.
Makes about 5 1/2 cups.

*Double canned tomatoes. May use Italian sausage.

Stuffed Shells

• 1/4 C grated parmesan cheese
• 1 pressed garlic clove
• 1/2 tsp dried basil leaves
• 1/2 tsp dried oregano leaves
• 1/8 tsp salt
• 18 uncooked jumbo pasta shells (or manicotti)
• 1 15oz part skim ricotta cheese
• 1 pkg shredded Italian cheese mix
• 3/4 C half and half - divided
• 1 jar spaghetti sauce (26-28 oz) or homemade spaghetti sauce

Cook pasta shells and drain. Combine ricotta cheese, 1 1/2 C Italian cheese blend, 1/4 C half and half, Parmesan cheese, garlic, and seasonings. In small bowl, whisk together. 1 jar spaghetti sauce and remaining half and half. Reserve 1 C sauce and spread remaining on bottom of baking dish. Fill each shell with cheese mixture. Place in dish and top with sauce. Bake 40 minutes at 350'. Sprinkle with cheese and continue baking for 5 mins.

Black Bean Taco Soup

• 1 lb beef - browned and drained
• 28oz can crushed tomatoes
• 15 1/4 oz corn (undrained)
• 15oz black beans (undrained)
• 15 1/2 oz can red kidney beans (undrained)
• 1 envelope dry Ranch dressing mix
• 1 envelope dry taco seasoning
• 1 small onion, chopped
• tortilla or corn chips
• shredded cheese
• sour cream

1. Combine all ingredients, except last 3 in crockpot.
2. Cover. Cook low 4-6 hours.
3. Garnish with last 3 ingredients. 

Cajun Chicken Pasta Salad

• 4-5 chicken breasts
• season salt
• 2-3 Tbs butter
• Cajun seasoning spice for poultry (comes in jar)
• Steak sauce
• 2 16oz bags Rotelli or bow tie pasta
• green, red, and yellow pepper (1 each)
• 1 jar sun-dried tomatoes, packed in olive oil (must be packed in olive oil)
• 1/2-1 C pine nuts (opt)
• 1 red onion
• 1 bottle Caesar dressing
• 1 bottle Newmann's balsamic vinegar

Season chicken breasts with season salt, grill; shred into bite-sized pieces. In frying pan, melt butter. Stir in grilled chicken and cajun seasoning spice to taste. Coat chicken lightly with steak sauce, set aside. Cook, rinse, and cool pasta; set aside. Cut peppers into strips and then in half again. Cut sun-dried tomatoes into tidbits and chop as much red onion as desired into small strips. Overnight or several hours before serving, combine pasta, chicken, tomatoes, pine nuts, peppers, onion, and dressings in a large serving bowl. Refrigerate. Serve cold.
Chicken may also be cooked in chunks in a frying pan.

Taco Soup

• 1 onion
• 1 28oz can of diced tomatoes
• 1 9oz jar of tomato sauce
• 1 can of corn (do NOT drain)
• 1 can of chili beans (do NOT drain)
• 1 can of pinto beans, rinsed (or red, kidney, or black)
• 1 small jar/can of jalapeno pepper
• 1 lb hamburger
• 1 pkg taco seasoning
• sour cream, grated cheese (opt)
• tortilla chips

Brown the hamburger and onion. Add tomatoes, tomato sauce, corn, chili, beans, pinto beans, jalapeno pepper, and taco seasoning. Simmer for about 20 min. until heated through. Serve with tortilla chips, crushed (opt). Enjoy!

Cashew Salad

• 1 pkg shell pasta - cooked (1 lb/16oz)
• 2-3 chicken breasts - cooked and cut
• 1 C. celery
• 2 green onions
• 1 1/4 C. grapes - or more
• 1/2 C cashews - or more
• 1/2 C mayo
• 1/2 C pineapple tidbits - or more
• 8 oz French dressing

Mix together.
Leave out cashews till ready to serve.

Black Bean Salsa

• 2 cans black beans
• 2 cans black eyed peas
• 2 cans corn (drained)
• 8-10 Roma or plum tomatoes
• 3 avocados (diced)
• Zesty Italian dressing, 1/2 of small bottle
• pure` of lime 

Serve with lime or guacamole chips, or plain tortilla chips.

Chocolate Mousse Pie

Chocolate Mousse Pie

Crust:

-21 chocolate cookies (ex. Oreos)

-1/4 cup butter

Mousse:

-12 oz. semi-sweet chocolate (I do 10 oz so it's not quite so rich)

-1 tsp vanilla extract

-pinch of salt

-3 3/4 C. chilled whipping cream

-1/4 C. sugar

For Crust:

Preheat oven to 350'. Butter 9" springform pan 2 3/4" up the sides. Grind cookies in a food processor. Add butter and process till mixture is evenly moistened. Press to pan. Bake 5 min. Cool completely on a wire rack. 

For Mousse:

Combine chocolate, vanilla, and salt in the food processor. Bring 1 C. cream to a boil in a heavy small saucepan. With food processor running, gradually pour in the hot cream through the feeding tube and process until the chocolate is melted and smooth. Transfer mixture to a large bowl. Cool to room temperature, stir occasionally. Beat 2 C cream and sugar till it forms stiff peaks. Fold into chocolate mixture. Pour mousse into the crust. Chill till set, about 6 hours. (It can be prepared the day before).

For decoration:

-Beat remaining 3/4 C cream till stiff peaks. Decorate on top. And add chocolate shavings for decoration. 

Chocolate Softies

1 c. butter 1 egg 1 1/3 c. sugar 1 tsp. salt 2 Tbs. milk 1/2 c. corn syrup 1 Tbs. vanilla

3 1/3 c. flour 2/3 c. cocoa 2 tsp. baking soda 1 bag of chocolate chips (or mint chips if you like and can find)

Mix together ingredients on left. Sift ingredients on the right and combine together. Add chips. Roll into walnut sized balls and then roll in granulated sugar. Bake on ungreased cookie sheet at 350 for 8 minutes.


This is my sister Heather's recipe. My niece Lindsay loves to make it. She made it for us one holiday when they were visiting and Isaac has been wanting the recipe ever since. We finally got it this summer and made a bunch to give away and they were a hit. They are super chocolaty and so soft, but not gooey. Their name perfectly fits them. Give them a try, you will not regret it! (But your hips might because you will most likely eat the whole batch).

Pumpkin Surprise Cake

1st Step:

1 Box Yellow Cake mix (set aside 1 cup)
1 egg
1/4 lb melted butter

Pour cake mix into mixing bowl; add egg and butter and mix. Press into pan which has been greased and floured.

2nd Step:

1 1/2 C pumpkin
2 eggs
3/4 C sugar
1 C milk
1 tsp cinnamon
1/2 tsp salt
1/4 tsp cloves
1/2 tsp ginger

Mix together and pour over cake mixture.

3rd Step:

1 C cake mix that was set aside
1/2 stick butter

Cut butter into cake mix and sprinkle evenly over top of the pumpkin mixture.
Bake 40 min @ 350 and cool. Serve with whipped cream. Whipped cream is really easy to make yourself and does not leave that weird film in your mouth like cool whip.

I've actually never made this, it's my mom's recipe. But so many people have asked for it, I had to put it up here. It is quite tasty.

The Best Pumpkin Bread

1 C butter, softened
3 C sugar
3 eggs
3 C all-purpose flour
1 Tbsp. baking powder
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp ground nutmeg
1 (16 oz) can solid pack pumpkin

In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into 2 greased loaf pans. Bake at 350' for 1 hour. Check with toothpick.

I found this on allrecipes.com and made it for my primary class last Sunday. They had all brought their scriptures  several weeks in a row and I promised them a treat. They were thrilled with this. And I have tried many different recipes for Pumpkin Bread, but Isaac and I have decided that this one is our favorite. It is very moist. Isaac exclaimed as he pulled it out of the oven that this was the best looking bread we have ever made. So we've decided it's a keeper.

This can be made into small muffins for small mouths. You can also add chocolate chips.

Chicken Cacciatore

• 1 1/2 C marinara sauce
• 1/2 C thinly sliced onions
• 1/4 C tomato paste
• 1/4 C red or white wine
• 1/2 tsp each dried rosemary and salt
• 8 small chicken thighs (about 1 3/4 lb), skin removed
• 8 oz mushrooms, cut in half and quartered if large

1. Mix marinara sauce, sliced onions, tomato paste, wine, rosemary and salt in a 4-qt or larger slow cooker.

2. Add chicken and mushrooms; toss to mix and coat.

3. Cover and cook 2 1/2 - 3 1/2 hours on high or 5-8 hours on low until chicken and onions are tender. 

I got this recipe from my mom, she just found it recently in a magazine and it is a keeper! It's so easy. 

You can use any kind of spaghetti sauce that you prefer or even just a can of generic plain tomato sauce if you use all the spices. I didn't have mushrooms, but I did have green pepper to add. And I used chicken breasts instead of thighs because that's what I had in my freezer and I threw in some bacon from the freezer to give it some flavor since I wasn't using meat with bones. I also don't have any cooking wine, so I put in 1/2 Tbsp red wine vinegar at the end. I added lots of spices like a bay leaf, basil, parsley, and thyme. I also added lots of garlic.

I served this on top of pasta noodles. But you could serve it over rice or potato instead. 

White Bread in the Bread Machine

1 C water
1 tsp salt
2 Tbsp vegetable oil
2 Tbsp white sugar
2 Tbsp dry milk powder
3 C white flour
1 1/4 tsp yeast

Toss into bread machine and start.
Very light and fluffy.

Brown Sugar Pound Cupcakes

• 3 C flour
• 2 tsp baking powder 
• 1/2 tsp salt
• 8 oz (2 sticks) unsalted butter, softened
• 2 1/4 C packed light-brown sugar
• 4 large eggs, room temperature
• 3/4 C buttermilk 

1. Preheat oven to 325'. Line muffin tins with liners or spray with non-stick spray. Whisk dry ingredients in a large bowl and set aside. Cream butter and sugar in mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition.
2. Reduce speed to low. Add dry ingredients to butter mixture in 3 additions, alternating with buttermilk, ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 3/4 full.
3. Bake cupcakes for 25 minutes.
4. Set rack with cupcakes over a parchment covered baking sheet. Pour glaze over tops, and let stand until set. 

Glaze:

• 4 oz (1 stick) unsalted butter
• 2 C sifted confectioners' sugar
• 2 tsp pure vanilla extract
• 2-4 Tbsp milk

1. Heat butter in a saucepan over medium heat until golden brown, about 10 minutes. Carefully pour butter in a bowl, leaving sediment behind.
2. Add sugar, vanilla, and 2 Tbsp milk to butter, and stir until smooth. If glaze is too thick, add more milk. Use immediately. 

I did lots and lots of cooking and baking while waiting for Porter to make his grand debut (3 weeks late, I'm still amazed at how late he was!). And this is one of the recipes that I tried at that time. They were so delicious, my mom wanted to eat the frosting off of all of them! I thought of this today because I found a bag of brown sugar that I know I made Isaac run out and buy because we had run out in the middle of my cooking frenzy. We used to live right around the corner from Tops and I would only go there if it was an emergency (not a Tops fan), like I was in the middle of cooking and needed something right then, and this brown sugar bag that I just found was from Tops. (we're still unearthing things from our move, I have since bought a different bag of brown sugar).  It made me think of that time before Porter was here. It seems so long ago now, because it just seems like Porter has been here forever now. So these cupcakes remind me of that time and the waiting and feeling like I had to be doing something. 

Click here to see the post about these cupcakes back in February.

Blueberries n' Cream Coffee Cake

1/2 C butter, softened

1 1/4 C sugar

2 eggs

1 tsp grated lemon peel

2 1/4 C flour

3 tsp baking powder

1 tsp salt

3/4 C milk

1/4 C water

2 C fresh or frozen blueberries

1 pkg (8 oz) cream cheese, diced

Topping:

1/4 C flour

1/4 C sugar

1 tsp grated lemon peel

2 Tbsp cold butter

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well in between. Beat in lemon pee. Combine 2 C flour, baking powder, and salt; add to the creamed mixture alternately with milk and water. In a bowl, toss blueberries with remaining flour, fold into batter along with cream cheese. Pour into a greased 9x13 pan (baking dish).

For Topping:

Combine the flour, sugar, and lemon peel in a bowl, cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 375' for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.

*If using frozen blueberries, do not thaw before adding to batter.*

These are so good. I made tons of this over this summer for everyone I know. A pan went to my sister who just had a baby, another pan went to my next door neighbor, I made some for family visiting from out of town, and sent tons off to families that Isaac home teaches. It got rave review everywhere it went. I used fresh blueberries because they taste so good and so inexpensive in the summertime. Since I can't bring a pan or a plate to everyone I know, I'll give you the recipe instead!

Enchilada Casserole

1/2 lb ground beef or chicken

1/2 C chopped onion (1 medium)

1 tsp chili powder

1/2 tsp ground cumin

1 15-oz can pinto beans, rinsed and drained

1 4-oz can diced green chili peppers, undrained

1 8-oz carton sour cream

2 Tbsp flour

1/4 tsp garlic powder

8 6-in. corn tortillas

1 10-oz can enchilada sauce or 1 10.5-oz can tomato puree

1 C shredded cheddar cheese (4 oz)

Chopped tomato and sliced green onion (optional)

1. In a large skillet, cook the meat, onion, chili powder, and cumin over medium heat until onion is tender and meat is no longer pink. Drain off fat. Stir in pinto beans and chili peppers; set aside.

2. In a small mixing bowl, stir together sour cream, flour, and garlic powder; set aside.

3. Place half of the tortillas in the bottom of a lightly greased 2-qt rectangular baking dish; cut to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, half of the enchilada sauce, and 1/2 C cheese. Repeat layers, except reserving remaining 1/2 C cheese.

4. Preheat oven to 350'. Cover dish with foil. Bake 35-40 minutes or until bubbly. Sprinkle with reserved 1/2 C cheese. Bake, uncovered, about 5 minutes more or until cheese melts. Top with tomato and onion, if desired.

I took the liberty to do my own thing with this recipe. The above recipe is what I started with. I also used green pepper when sauteing the meat. I added more spices and probably way more cheese. I don't always measure when cooking. And I used light sour cream. This casserole was so good, I recommend you make it for dinner tonight!

Whole Wheat Bread in the Bread Machine

• 1 1/2 C plus 2 Tbsp water
• 2 Tbsp vegetable oil
• 1 1/2 tsp salt
• 1/3 C brown sugar
• 4 1/4 C whole wheat flour
• 3 Tbsp nonfat dry milk
• 2 tsp active dry yeast

Place ingredients in bread pan in order listed. When adding the yeast last, make a small well with your finger to place the yeast. This will insure the proper timing of the yeast reaction. Use Whole Wheat or Timed Cycle.

Very quick and easy way to have healthy, homemade whole wheat bread! Serve with soup or stew, make a sandwich with it, toast it and spread jam on it. It's good so many ways!

Whole Wheat Banana Bread

• 1/3 C vegetable oil
• 1/2 C honey
• 1 tsp vanilla extract
• 2 eggs
• 1 C mashed bananas
• 1 3/4 C whole wheat lour
• 1/2 tsp salt 1 tsp baking soda
• 1/4C hot water

1. Preheat oven to 325.

2. In a large vowl, beat oil and honey together. Add eggs, and mix well. Stir in bananas and vanilla. Stir in flour and salt. Add baking soda to hot water, stir to mix, and then add to batter. Spread batter into a greased loaf pan.

3. Bake for 55-60 minutes. Cool on wire rack for 1/2 hour before slicing.

Golden Toffee Blondies

Ingredients:

1 cup (2 sticks) unsalted butter

1 3/4 cups light brown sugar

2 large eggs

2 tsp. vanilla extract

2 cups all-purpose flour

1/2 tsp. salt

1 12-ounce pkg. semi-sweet chocolate chips

1 cup toffee bits 

Directions:

1. Preheat oven to 350'. Position rack to upper third of oven. Line a 9x13  inch baking pan with a large sheet of foil, pressing foil so that it fits snugly into corners of the pan and overhanging edges serve as handles. Lightly butter foil (I sprayed with pam because it was quick). 

2. In a glass measuring cup, microwave butter until melted. In mixer, beat melted butter with sugar about 1 minute. Add eggs and vanilla; beat until combined and light in color. Add flour and salt and beat until just combined. Fold in chocolate chips and toffee bits.

3. Pour batter into prepared pan. Bake 25 minutes. Blondies will be golden brown on the edges yet still soft in the middle. Do not overbake. Transfer to wire rack to cool. When completely cool, use foil edges to lift blondies out of pan and cut into squares. 

Mascarpone Cheesecake

For crust 70 vanilla wafers (8 1/2 oz), finely ground in a food processor (2 1/3 cups) 1 1/4 sticks (10 tablespoons) unsalted butter, melted and cooled For filling 20 oz cream cheese (2 1/2 eight-ounce packages), softened 8 oz mascarpone cheese at room temperature (about 1 cup) 3/4 cup sugar 3 large eggs 1 teaspoon vanilla 1 teaspoon fresh lemon juice 1/4 teaspoon salt For topping 1 cup sour cream 1/4 cup sugar 1 teaspoon vanilla 1 teaspoon fresh lemon juice 1/8 teaspoon salt Make crust: Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan. Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on. Make filling while crust bakes: Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on. Make topping: Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge. Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours. Cooks' notes: Cheesecake can be chilled, loosely covered, up to 3 days. Cut cake with a long, thin sharp knife dipped in a tall glass of hot water.

Peanut Butter Banana Muffins with Chocolate Chips

INGREDIENTS:

1 cup all-purpose flour 3/4 cup quick cooking oats 1/3 cup packed brown sugar 1 tablespoon baking powder 1 cup milk 1/2 cup peanut butter 1/2 cup mashed ripe banana

1 egg, beaten 2 tablespoons vegetable oil 1 teaspoon vanilla extract 1/4 cup all-purpose flour 2 tablespoons butter, melted 2 tablespoons packed brown sugar

DIRECTIONS:

1.	Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2.	Combine 1 cup flour, oats, 1/3 cup brown sugar, and baking powder. Whisk together milk, peanut butter, banana, egg, oil, and vanilla. Add banana mixture to dry ingredients, mixing just until moistened. Fill prepared muffin cups 3/4 full.
3.	In a small bowl, stir together 1/4 cup flour, melted butter and 2 tablespoons brown sugar. Sprinkle topping evenly over muffins.
4.	Bake in preheated oven for 18 minutes, until golden brown. Serve warm. **Must add chocolate chips!

Lemon Pudding Cake

Source: Adapted from Luscious Lemon Desserts by Lori Longbotham

4 tablespoons (1/2 stick/60g) unsalted butter at room temperature
1 cup (200g) sugar
1 tablespoon finely grated meyer (or regular) lemon zest
3 large eggs, at room temperature, separated
1/3 cup (80ml) meyer lemon juice (or 1/4 cup/60ml regular lemon juice)
1/3 cup (45g) all-purpose flour
8 oz (250g) sour cream
1/4 teaspoon salt
Powdered sugar for dusting

Preheat the oven to 350F/180C. Butter a 1-qt. (1-ltr) souffle dish. Have ready a large baking pan which will accommodate your souffle dish.

Beat the butter at medium speed until light. Add the sugar and zest and beat until combined. Add the egg yolks, one at a time, beating well after each addition. Reduce speed to low and add half the lemon juice, half the flour and half the sour cream and beat until smooth; repeat with remaining lemon juice, flour and sour cream.

Beat the egg whites at medium speed until foamy. Increase speed to medium-high, add the salt, and beat to stiff peaks. Add one-quarter of the whites to the lemon mixture and gently fold in. Continue to fold in whites one-quarter at a time. Transfer it to the prepared souffle dish. Place the dish in the larger pan and carefully pour boiling water around it to a depth of 1 inch (2.5cm).

Bake for 50 minutes to an hour, until the top is golden brown, the center is just set, and the top springs back when lightly touched. Remove from the water bath and cool on a rack for 10-15 minutes.

Lightly dust with powdered sugar before serving (I didn't bother) and serve warm, scooping up some of the pudding at the bottom of the dish along with the cake.

Mediterranean Pasta Salad

1 lb. bow tie pasta

1 pint cherry tomatoes, cut in half

bunch of fresh baby spinach

feta cheese 

1 can of garbanzo beans/ chickpeas

Greek Vinaigrette dressing

Cook the pasta for 7 minutes. Chop your tomatoes in half (better to splash the juice in your mouth when you take a bite, mmm). Add it all together and pour the vinaigrette over it. Mix together, sprinkle a little more feta on top (can you tell I love feta?). Serve cold. 

Isaac and my mom like this one better than my cucumber tomato Greek salad. I'm not sure, the other is still my favorite, but this one is really good.