Broccoli Salad

Dressing:
1 C. mayo
1/3 c. sugar
2 tbsp. vinegar

Pour dressing over any or all of the following ingredients. Serve Cold.

chopped broccoli
copped cauliflower
cashews
sunflower seeds
bacon
craisins

Baked Potato Soup

This is from my friend Kim. Rich, but tasty!

1/3 C. butter
1/3 C. flour
3 1/2 C. milk
4 medium size potatoes (peeled and cubed)
2 green onions (sliced)
6 bacon strips (cooked and crumbled)
3/4 C. cheddar cheese (shredded)
1/2 C. sour cream

In a large soup kettle, melt butter and stir in flour until smooth. Gradually add the milk, stirring constantly until thickened. Add potatoes and onions. Bring to a boil, stirring constantly. Reduce heat, simmer for 10 minutes. Add remaining ingredients; stir until cheese is melted. Serve immediately.

Cheesy Potato and Corn Chowder

I found this on allrecipes.com! It's really easy and delicious!

Ingredients

• 2 tablespoons margarine
• 1 cup chopped celery
• 1 cup chopped onion
• 2 (14.5 ounce) cans chicken broth
• 3 cups peeled and cubed potatoes
• 1 (15 ounce) can whole kernel corn
• 1 (4 ounce) can diced green chiles
• 1 (2.5 ounce) package country style gravy mix
• 2 cups milk
• 1 cup shredded Mexican-style processed cheese food

Directions

1. In large saucepan, melt margarine over medium high heat. Add celery and onion; cook and stir until tender, about 5 minutes.
2. Add chicken broth; bring to a boil. Add potatoes; cook over low heat for 20 to 25 minutes or until potatoes are soft, stirring occasionally.
3. Stir in corn and chiles; return to boiling. Dissolve gravy mix in milk; stir into boiling mixture. Add cheese; cook and stir over low heat until cheese is melted.

Chocolate Chip Cookies with Coconut Cream Pudding

I found this recipe on Ethan and Gabe's preschool teacher's blog. I'm not a huge chocolate chip cookie fan, but these are delish!

Mix all together:
1 cup buttered, softened
1/2 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
Mix in:
2 1/2 cups flour
1 tsp. baking soda
Then add:
1 (3.4 oz) package coconut cream jello instant pudding
1 12 oz. package chocolate chips
1 cup chopped nuts
Roll into 1"-1 1/2" balls making 3 1/2 - 4 dozen cookies. Bake 350 degrees for 15 minutes (from the freezer) or 13-14 minutes if dough is fresh.

Bethany's Lasagna

3/4 lb. ground beef
1 c. chopped onion (optional)
1 clove garlic, minced
1 14 oz. can diced tomatoes
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
2 t. dried basil
1 t. dried oregano
1/2 t. salt
1/2 t. pepper
6 lasagna noodles
1 beaten egg
2 c. ricotta or cottage cheese (I usually use cottage because it comes on sale a lot)
1/2 c. grated parmesan cheese
1 t. dried parsley flakes
8 oz. mozzarella (it seems like I usually use more, enough to cover everything)

For meat sauce, cook meat, onion, and garlic in a large saucepan until meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, tomato sauce, tomato paste, basil, oregano, and if desired, salt and pepper. Bring to boiling. Reduce heat. Cover and simmer for 15 minutes, stirring occasionally.
Meanwhile, cook lasagna noodles.

For filling, combine egg, ricotta or cottage cheese, 1/4 c. of the parmesan cheese, and the parsley.

Layer half of the cooked noodles in a greased baking dish. Spread with half of the filling. Top with half of the meat sauce and half of the mozzarella cheese. Repeat layers. Sprinkle the remaining parmesan cheese on top.

Bake at 375 for 30-35 minutes or until heated through. Let stand 10 minutes before cutting.

Cheesy Broccoli and Cauliflower

2 lbs broccoli & cauliflower - cut & steamed

1 Cup Swiss Cheese - grated
2 TBs. Green Onion - chopped fine
1/3 Cup Mayo
1/2 tsp Dijon Mustard
1/4 tsp salt
1/8 tsp pepper

Mix all ingredients together to create a paste. Spread over brocoli and cauliflower in 9x13 dish. Bake for 30 @350.

Karen's Delicious Yellow Cake

3/4 cup butter or margarine, softened
1 3/4 cup sugar
3 eggs
1 1/2 teaspoons vanilla
2 2/3 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Cream butter and sugar in large mixer bowl until light and fluffy. Beat in eggs one at a time; mix in vanilla. Combine flour, baking powder and salt. Beat in flour mixture alternately with milk. Pour batter into 2 greased and floured square baking pans, 9x1 3/4 inches. Bake until wooden pick inserted in center comes out clean, about 35 minutes. Cool in pans 15 minutes; remove from pans. Cool completely on wire rack before frosting. You can also use a 9 x 13 pan also works well.

Enjoy!!

Baked Oatmeal

1 Cube Butter Softened
3/4 C. Brown Sugar
2 Eggs
2 C. Milk
3 C. Oats
2 Tsp. Baking Powder
1 Tsp. Salt
2 Tsp. Vanilla
2 TBSP. Cinnamon

Mix in mixer and then pour into a 9X13 pan. Bake for 25 minutes @ 375. Serve with any type of fruit on top and whip cream.

Creamy Bean Soup

This recipe never fails and is so easy! It's a great dish to take to people who need dinners!!!

3-5 chicken breasts (boneless/skinless)
1 can black beans
1 can pinto beans
1 can kidney beans (dark red)
2 cans cream of chicken soup (or 1 large can)
1 can diced olives
1 can diced green chilies
1 c. salsa
1 tsp. garlic powder
1/2 tsp. chili powder

Boil chicken and cut into small pieces. Drain all beans. Dump ingredients into crock-pot and cook on low for 4-6 hours. Serve with chips, shredded cheese, and sour cream.

*When I take it to people for dinner I bring a bag of chips, shredded cheese, and sour cream. Easy. :)

*Also, I have made it without the chicken and still love it!

Chewy Soft Pretzels

Chewy Soft Pretzels

Recipe and picture from mykitchencafe.blogspot.com

These were so good I couldn't stop eating them!

Makes 8 pretzels

Dough:

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

7/8 to 1 cup (7 to 8 ounces) warm water*

Topping:1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

Place all of the dough ingredients into a bowl and beat until well combined. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth, and quite slack. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes.

Preheat your oven to 500°F. Prepare two baking sheets by spraying them with vegetable oil spray, or lining them with parchment paper. Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes.

While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn't, it will make your pretzels splotchy.Roll each piece of dough into a long, thin rope (about 28 to 30 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 8 to 9 minutes, or until they're golden brown. I only bake one baking sheet at a time and let the other rest while the first is in the oven.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you've used it all up; it may seem like a lot, but that's what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

*Use the greater amount in the winter, the lesser amount in the summer, and somewhere in between in the spring and fall. Your goal is a soft dough.

Cream Cheese Cake

Crust:
1 yellow cake mix
1 cube butter
1egg
Mix and pat in a 9x13 pan that has been greased and floured

Filling:
1 16oz. Pkg. Powdered sugar
1 8 oz. Cream cheese
3 eggs

Mix well and pour over crust. Bake at 325 degrees for 45-50 minutes or when it begins to brown on top.
Cut into squares and top with fresh mixed berries and fresh whipped cream.
Enjoy!

Pioneer Woman's Macaroni and Cheese

This is really good mac and cheese. It's similar to almost every mac and cheese recipe I've tried, but I like the amount of cheese in it, the flavor of the seasoned salt and the amount of salt. It was really good. The only thing I would maybe cut back on next time was the amount of dry mustard.

Ingredients

4 cups Dried Macaroni
1 whole Egg Beaten
¼ cups (1/2 Stick Or 4 Tablespoons) Butter
¼ cups All-purpose Flour
2-½ cups Whole Milk
2 teaspoons (heaping) Dry Mustard, **this was a little much for me. Try it and see how you like it.**
1 pound Cheese, Grated
½ teaspoons Salt, More To Taste
½ teaspoons Seasoned Salt, More To Taste
½ teaspoons Ground Black Pepper
Optional Spices: Cayenne Pepper, Paprika, Thyme

Preparation Instructions

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
In a small bowl, beat egg.
In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
Pour egg mixture into sauce, whisking constantly. Stir until smooth.
Add in cheese and stir to melt.
Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
Pour in drained, cooked macaroni and stir to combine.
Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top

Muriel's Coconut Bars

2 c. graham cracker crumbs

1/2 c. butter melted

2 c. shredded coconut

1 can sweetened condensed milk

1 king sized chocolate bar (I used one bag of milk chocolate chips)

2 tbsp. peanut butter

Preheat oven to 350. Mix graham cracker crumbs with melted butter. Press into a greased 9x13 pan. Bake for 10 minutes.

Mix coconut and sweetened condensed milk. Spread GENTLY over graham cracker mixture. Bake 15 minutes.

Melt chocolate bar or chocolate chips with 2 tbsp peanut butter. (I used chocolate chips. I put them and the peanut butter in the microwave for 1 minute and stirred every 30 seconds.) Spread melted chocolate over coconut. Refrigerate and cool completely. Cut into squares and enjoy.

Lemon Cream Chicken

I found this recipe on the sisters cafe website. It's the first of their recipes that I've tried, but there are lots of others that I'd like to try too. I really liked this. Chet did too, but he thought the sauce was too tangy so you may want to cut back on the lemon juice. Also, it's not a very light recipe. I used part whipping cream and part milk instead of the full cup of whipping cream to lighten it up a little.

1/2 cup plus 1 T. flour divided
1/2 t. salt
1/2 t. pepper
6 boneless skinless chicken breast halves
1/4 c. butter (mostly optional)
1 c. chicken broth
1 cup whipping cream, divided
3 T. lemon juice
1/2 pound fresh mushrooms, sliced

In a large resealable plastic bag, combine 1/2 c. flour, salt and pepper. Add chicken and shake to coat. In a large skillet, cook chicken in butter for 8-9 minutes on each side or until juices run clear. Remove chicken and keep warm.

Add broth to the drippings. Bring to a boil over medium heat; stir to loosen browned bits from the pan. Simmer, uncovered for 10 minutes or until broth is reduced approximately 1/3 cup. Sir in 3/4 c. cream, lemon juice and mushrooms. Cook over medium-low heat for 5 minutes.

Combine remaining flour and cream until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to skillet and heat through. Yield = 6 servings.

Serve over rice or noodles. Enjoy!

Parmesan Chicken

6 boneless skinless chicken breasts
2 T. melted margarine or butter*
1/2 c. powdered parmesan cheese
1/4 c. dried bread crumbs
1 tsp. oregano leaves
1 tsp. parsley
1/4 tsp. paparika
1/4 tsp. salt
1/4 tsp. pepper

Heat oven to 400 degrees. Mix all the dry ingredients together, Spray cookie sheet. Dip in butter, and coat with remaining ingredients. Cook until done.

*My friend gave me this recipe. It is really easy and good, but I had to use a lot more than just 2 tablespoons of butter to dip the chicken in. Also, I like to use chicken tenders because they cook faster than chicken breasts.

Molten Chocolate Cakes

Wow, an actual picture of one of the recipes. I found this recipe on pioneer woman's Tasty Kitchen website. (That is where the picture is from.) It is a fun, easy and delicious recipe.

•4 pieces (squares) Semi-sweet Baking Chocolate
•½ cups Butter
•1 cup Powdered Sugar
•2 whole Eggs
•2 whole Egg Yolks
•6 Tablespoons Flour
•2 cups Real Whipping Cream (seriously It's So Much Better!!!)
•2 Tablespoons Sugar

Preparation Instructions

Preheat oven to 425 degrees.
Spray 4 custard cups with Pam and place on cookie sheet.

Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.

Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups.

Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute. *I cooked mine for 15 minutes because I wasn't sure how soft the middle was supposed to be. The middles were still plenty soft.*

Combine sugar and heavy cream and whip until stiff.

Invert cakes on dishes and top with whipped cream.

Soft Pretzels

Add the following two ingredients together and let sit while preparing other ingredients
2 T. yeast
1 1/2 C. warm water

In separate bowl combine the following:
2 T. sugar
1 t. salt
4 C. flour

Preheat oven to 425. Mix the liquid and dry ingredients together. Knead until dough is smooth (I just use my Kitchen Aid for about 5 minutes). Pull off a small section, roll into snake and tie in a knot. Finish using all the dough. Brush melted butter on top and sprinkle with whatever you would like, but we have used salt, Parmesan cheese, or our family favorite, shredded cheddar cheese!!! Bake for 12-15 minutes.

We like to dip these in homemade honey mustard!!!

Pioneer Woman's Restaurant Style Salsa

I made this salsa and once it was gone, Chet asked me to make more. It is a great recipe for when you don't have fresh tomatoes.

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin (I only used probably 1/3 to 1/4 of my jalapeno and it was just right for our family. I don't like it to be TOO spicy, but Chet likes spicey. It was just right for both of us.)
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I don't like mine very chunky. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Rachael's Lime Pound Cake

Rachael's Lime Pound Cake

Cake:
3 1/4 cup cake four (sold in a box by regular flour)
1/4 tsp. baking soda
1/4 tsp. salt
18 TBS. butter (at room temp) that is right, 18
8 oz. cream cheese (at room temp)
3 cups sugar
6 eggs
1 tsp. vanilla
3 TBS. fresh lime juice (about 2 limes)
2 tsp. lime zest

Glaze:
1/4 cup lime juice
3/4 cup sugar

Raspberry Sauce:
12 oz. frozen raspberries
2 tsp. lemon juice
3 TBS. sugar

1. Preheat oven to 325 and position oven rack to lower one third of oven.
2. Thoroughly grease bundt pan
3. Mix dry ingredients in a medium bowl and set aside
4. In a large bowl cream butter and cream cheese until smooth
5. Gradually add sugar to butter mixture and mix until light and fluffy
6. Add eggs one at a time and beat on medium high between each egg.
7. Beat in vanilla and lime juice
8. In low speed add dry ingredients and mix.
9. Fold in zest
10. Spoon batter into greased pan, making sides about 1" higher than center.
11. Bake about 1 hour 10 minutes until golden brown and toothpick comes out clean.
12. Remove from oven and let cool on a rack for 10 minutes, then remove the cake from the pan.
13. Brush hot cake with glaze
14. To make raspberry sauce, combine ingredients in blender and blend. You can serve this cold or at room temperature on the side or drizzled over the cake.
Enjoy!

Spaghetti Carbonara

1/2 pound bacon, chopped
1 tablespoon chopped garlic
Freshly ground black pepper
1 pound fresh spaghetti, cooked al dente
4 large eggs, beaten
Salt
1 cup freshly grated Parmigiano-Reggiano
1 tablespoon finely chopped fresh parsley leaves

Directions
In a large saute pan, over medium heat, cook the bacon until crispy, about 6 minutes. Remove the bacon and drain on paper towels. Pour off all of the oil except for 3 tablespoons. Add the garlic. Season with black pepper. Saute for 30 seconds. Add the crispy bacon and the pasta. Saute for 1 minute. Season the eggs with salt. Remove the pan from the heat and add the eggs, whisking quickly until the eggs thicken, but do not scramble. Add the cheese and re-season with salt and pepper. Mound into serving bowls and garnish with parsley.

Angela's Awesome Enchiladas

2 lb. boneless, skinless chicken breast meat
1 10.75 oz. can cream of chicken soup
1 1/4 c. sour cream
1/4 t. chili powder
1 T. butter
1 small onion
1 4 oz. can green chilies, drained
1 1.25 oz. package mild taco seasoning mix
1 bunch green onions, chopped, divided
1 t. lime juice
1/2 t. onion powder
1/2 t. garlic powder
5 (12 in.) flour tortillas (I used 10 8 in. tortillas.)
3 c. shredded cheddar cheese, divided
1 10 oz. can enchilada sauce (I used green sauce.)
olives (optional)

1. Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken is no longer pink. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
2. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
3. Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
4. Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
5. Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

These are the best chicken enchiladas I have ever made. Jon isn't usually a big fan of chicken enchiladas, but he loved these. I didn't use as much onion as it called for and I didn't put in onion powder (because we didn't have any.) Other than that, I followed the recipe.