OK, happy Sunday, This one is pretty basic, but its a favorite at our house, so just in case you don't know how, here is the recipe for homemade noodles. Its like the one everyone uses, but for our family it originated may generations ago as good old Italian spaghetti. It has been said that my grandmother could roll the pasta dough out thin, role into a tube, cut the pasta with a sharp knife, very fast, very even to create yummy spaghetti.

Eggs, my mother taught me one per person and one for the pot, unless you are cooking for Casey, then it is 2 per person
A little olive oil, makes the dough nice and smooth as you are rolling it out (I learned that from my brother)
Flour, enough so it is not sticky when you roll

you probably figured out, I really don't have a recipe for this one

Mix the 3 ingredients, cover and let rest for a bit (how it that for an exact science)
Roll out the dough, I use a pasta machine (thanks to my wonderful children)
Lay out to dry, be sure to flour the surface so they don't stick.
Turn over to dry on the other side (if you let them dry too long they will crumble as you cut)
Cut into desired noodles.

If you use the dough for ravolli, put them together before you let them dry.
Cook in Salted Boiling water until they rise to the top and taste yummy when sampled.
The sampling is the best part of cooking homemade pasta.

Eat plain or with your favorite sauce, or add to soup. Good no matter what you do with them.

Chicken and Rice Casserole

Its easy and doesn't need too much prep! Here is what you need:

10 oz. Yellow rice
3 Chicken breasts
3-4 cups Mozzarella cheese (depends on how much you like/ don't like)

I always steam green beans as my side dish for this.

1. Boil chicken. Chop up chicken into small squares.
2. Cook rice (at the same time as chicken).
3. Combine rice, chicken and 1/2 the amount of cheese you like. Stir thoroughly and flatten mixture in a 13 X 9 casserole dish.
4. Spread the remaining cheese on top of the casserole and bake for about 20-25 min. @ 350 (just until cheese is melted or golden on top).

** Steam veggies while casserole is baking**

ENJOY!

yummy chicken salad

This is my favorite chicken salad!! It is so yummy, low fat and healthy!!

ingredients

1 pound boneless skinless chicken breast
3T extra virgin olive oil
salt and pepper to taste
3T fat free plain yogurt
3T dijion mustard
1/3 cup chopped celery
1/3 cup grapes cut in halves
1/3 chopped red apple


Directions
cut cooked chicken into bite size pieces
whisk together yogurt, extra virgin olive oil and dijion mustard
add celery, apples, grapes and chicken
season with salt and pepper
toss gently to combine
serve

One Hour Rolls

These are not the famous "lips" rolls but thay are still pretty good and easier to make, especially with kids. We got this recipe from Laurie and Cade when we went to Houston for Thanksgiving and I've made them at least every week since then. They are easy to make and you can do each step in between whatever else you are making for dinner. Ashlynn loves them!

In a microwave bowl, heat 1 cup milk and 1 cube butter for 2 minutes.

Add 1/2 cup cold water. Stir it up and touch it with your finger. It should be warm but not hot.

Meanwhile, in your mixer bowl stir together:

3 1/2 cups flour

2 Tbsp sugar

2 tsp salt

2 Tbsp yeast (I have also made them using 2 packets of yeast and it works just fine)

Add the wet ingredients and stir together. With dough hook, knead for 5ish minutes. Add extra flour a little at a time to get a soft but not sticky dough. Oil your hands and another bowl and remove the dough to the oiled bowl. Let rise for 10-15 minutes, covered and in a warm place (I heat the oven to the lowest possible setting and then turn it off and let it rise in there).

Punch down and shape. Place on greased sheet and let rise for another 10ish minutes. Bake at 420 degrees for 10ish minutes or until golden. Remove from oven and brush tops with butter (just run a cube over the tops--this keeps them nice and soft).

Calzones

Dough:
1cup water
1Tbsp olive oil
2 1/2 cups of flour
1 tsp sugar
1 tsp salt
2 1/4 tsp regular active dry yeast

Fillings:
whatever toppings you like

Lay dough out in a 7 inch circle on lightly floured surface. Put toppings on half the dough. Fold dough over filling and pinch edges securely to seal. Place on cookie sheet. Bake 25 to 30 mintues or until golden brown.

makes 6 calzones

Thai Chicken Wrap with Spicy Peanut Sauce

I have made this about 3 times in the last 2 weeks at the request of my husband. He is kind of particular about food so I was so excited he liked this. It looks disgusting but tastes so good.

Ingredients

3 chicken breasts
1 Tablespoon soy sauce
1 Tablespoon vegetable oil (I really use Olive oil)
1 Tablespoon grill seasoning (I like the montreal steak seasoning but I do not use a lot because it is spicy)
**Marinade these ingredients together**

Salad:
1 cucumber, peeled, halved lengthwise and thinly sliced at an angle
2 Cups bean sprouts (we don't use these because we don't like them)
1 Cup shredded carrots
3 scallions, sliced at an angle
12 basil leaves, chopped or torn (I could only find these chopped in the herbs so I put in about the same amount as the mint)
3 Tablespoons chopped mint
1 Tablespoon sesame seeds
2 teaspoons sugar
2 Tablespoons rice wine vinegar or white vinegar
salt

Spicy Peanut Sauce:
1/4 Cup room temperature chunky peanut butter
2 Tablespoons soy sauce
1 Tablespoon rice wine vinegar or white vinegar
1/4 teaspoon cayenne pepper
2 Tablespoons vegetable oil (I use Olive oil)

4 (12-inch) flour tortillas or lettuce wraps
*you can really use any type of tortillas or wraps you want*

Directions

Brown chicken and set aside
Combine cucumber, sprouts, carrots, scallions, basil, mint, and sesame seeds with a generous sprinkle of sugar and vinegar. Season salad with salt to taste.
Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable (olive) oil.
Slice cooked chicken on an angle. Toss with veggies and herbs.
Warm tortillas and pile with chicken and veggies. Drizzle with spicy peanut sauce before wrapping and rolling.

*The peanut sauce is not essential. If you do not like peanut sauce the salad is still really good in the wrap without it.
*This whole meal probably only takes about min to make and it is so yummy. I also like to call it healthy.

A very NOT Healthy Recipe, The Monte Cristo

Ok so here's the deal. I've really been trying to put up healthy recipes because I'm trying to eat healthy...well, having that said, this recipe is definitely NOT healthy. I will not post nutritional facts so that I don't feel so guilty. I haven't made these for months, but they are to die for.

Background story is this. When Andy and I went to Disneyland the first time together, we ate at this place called Cafe Orleans. I got this sandwich and it was so good that I insisted on going back to Disneyland the next time we were in California JUST to get me another one of these sandwiches. Its not really like me to pick the option that is deep fried, but it was this or a salmon crepe...enough said. I don't do seafood. So here it is, I don't actually deep fry it, although it would be a million times better if I could, I just put a little butter in a pan and flip it like a grilled cheese. But its the batter that makes this thing AWESOME!!!

This recipe makes 16 mini-sandwiches.

Ingredients

1 quart oil for frying, or as needed
2/3 cup water
1 egg
2/3 cup all-purpose flour
1 3/4 teaspoons baking powder
1/2 teaspoon salt
8 slices white bread
4 slices Swiss cheese
4 slices turkey
4 slices ham
1/8 teaspoon ground black pepper
1 tablespoon confectioners' sugar for dusting

Directions

Heat 5 inches of oil in a deep-fryer to 365 degrees F (180 degrees C). While oil is heating, make the batter: In a medium bowl, whisk together the egg and water. Combine the flour, baking powder, salt and pepper; whisk into the egg mixture until smooth. Set aside in the refrigerator.

Assemble sandwiches by placing one slice of turkey on one slice of bread, a slice of ham on another, then sandwich them with the Swiss cheese in the middle. Cut sandwiches into quarters, and secure with toothpicks.

Dip each sandwich quarter in the batter so that all sides are coated. Deep fry in the hot oil until golden brown on all sides. Remove toothpicks and arrange on a serving tray. Dust with confectioners' sugar just before serving.

The cafe also served it with fresh fruit and a jam sort of thing that I wouldn't be able to re-create if I tried so try a bunch of different things. Definitely try the powdered sugar though, its great.

OK, good luck and I hope you enjoy it! Have fun clogging up your arteries so that you can run it off the next day!!!

Recipe is courtesy of www.allrecipes.com.

Happy Sunday, you probably thought I forgot, but not so, I just woke up late, went to church and took a nap. Nothing like a good Sunday to catch up on sleep. So, now that I am awake, here is a great easy, and yummy vege recipe for you.

Sunshine Carrots
Combine in a saucepan:
1 TBSP sugar; 1 tsp cornstarch; 1/4 tsp salt; 1/4 tsp ground ginger

Add:
1/4 cup orange juice- stir constantly until boils, boil 1 min, takeoff heat.

Stir in: 1 TBSP margarine or butter

Pour mixture over steamed carrots-toss to coat evenly.

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients

1small onion
1 garlic clove crushed
2T olive oil
1 can (14 oz) Beef broth undiluted
1 can (10 1/2 oz) Chicken broth undiluted
1 can (10 1/2) Creme of Chicken soup undiluted
1/2 cup mild salsa
2 cups Chicken breasts cooked and shredded
1 1/2 cup water
1T Worcestershire sauce
1 tsp ground cumin
1/8 tsp pepper
1 tsp chili powder
6 corn tortillas
3 cups Cheddar cheese

Instructions

Saute onion and garlic in olive oil. Add next 10 ingredients and bring to a boil. Cover and simmer for one hour. Cut tortillas into strips and add with cheese to soup simmer uncovered for 10 minutes

White Chili

Cheryl gave me this recipe. I am making it for dinner tomorrow night and can't wait.

Ingredients
3c. cooked chicken/turkey
3 cloves Garlic chopped
2 packets Chili seasoning
3-4 cans Great Northern Beans
Large Onion diced
Salt and Pepper to taste
1 carton Chicken Broth
1 Sm can diced Green Chilies
2 15 oz cans Mexican Style Diced Tomatoes
1/2 tsp cumin

Saute onions and garlic in large pot. Add cooked meat,chili seasoning,cumin and chicken broth. Simmer 5-10 minutes; then add beans,green chilies and tomatoes. Salt and pepper to taste and simmer 20 minutes longer.

Serve with toppings: crackers,cheese and sour cream

*A store-bought seasoned roasted chicken gives it extra flavoring (my neighbors like Costco's)
** McCormick's White Chili Seasoning and McCormick's Chili-O seasoning are both really good

Chicken Pot Pie

This recipe is the result of having a pie crust in my fridge that I needed to get rid of. You can also make it with your own pie crust if you are ambitious enough to make one. It comes from the Betty Crocker cookbook.

You will need:

1 or 2 refrigerated pie crusts (depends whether you want a top and bottom crust or just a top crust)

1 pkg (10 oz.) frozen peas and carrots

1/3 cup margarine or butter (you can use as little as 3 tablespoons for a lighter version)

1/3 cup flour
1/3 cup chopped onion

1/2 tsp salt

1/4 tsp pepper

1 3/4 cups chicken broth
2/3 cup milk

2 1/2 to 3 cups cut-up cooked chicken or turkey

1. Rinse frozen peas and carrots in cold water to separate; drain.

2. Melt margarine in 2-quart saucepan over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.

3. Heat oven to 425 degrees.

4. Grease pie plate and pour in the chicken mixture. (Or if you want two crusts, place bottom crust in plate and pour mixture on top.)

5. Unroll pie crust and cut out designs with 1-inch cookie cutter. Place crust over chicken mixture. Arrange cutouts on pastry. Turn edges of pastry under and flute.

6. Bake about 35 minutes or until golden brown.

What I like about this recipe is there is not much work involved and you can cook and freeze the chicken in advance for a really quick and easy prep job. And it passes the most important taste test...

Chicken Curry

1/4 C + 2 Tbs butter (I sometimes only use half this much)
1/2 C chopped onion
1 1/2 Tbsp curry powder
1/4 C + 2 Tbsp flour
1 tsp salt
1 tsp sugar
1/4 tsp ginger
2 C chicken broth
2 C milk
1 lb Chicken cut up into bite-size pieces
carrots
celery
potatoes (whatever kind you like)
Rice

I like to start steaming my vegetables first. That way they are tender and not too crunchy when you add them to everything else. Cut up carrots, celery and potatoes into bite-size pieces. I am not good at measuring this stuff out so I just cut enough to fill a small pot, about a Cup of each.

I also like to get the rice started so it is finished about the same time as the curry. I usually cook about 2 C of rice for me and Derek but do what you need.

Brown cut up chicken pieces and set aside. In the same pan or pot combine the butter, onion, and curry in a pot. Saute on medium heat. Add the flour, salt, sugar, and ginger. Mix it together until it becomes a thick consistence. Add the chicken broth and milk. Allow it to cook for about 10 minutes stirring occasionally with a whisk. When the liquid starts to thicken add the chicken and vegetables. Let it simmer for about 15 minutes on low heat.
Serve over rice and enjoy.

*If you don't have any chicken broth in a can or anything but you do have chicken bullion just boil 2 C of water and add 2 cubes of chicken bullion.

Sant Fe Foldover

So here is my confession, I haven’t actually made this…but I plan to. I wanted to introduce this website. www.eatbetteramerica.com. It’s a really great place to find healthy recipes, and not only that, there’s a section called “healthified” that’s really cool. They take fairly ordinary food, dinners, desserts, appetizers, salad dressings, etc, and they healthify them. They show the unhealthy recipe and then what they substitute to make it healthier. They show you the calorie, fat, and nutritional differences in the two recipes. I’ve made a few of them and they’ve been great.

This recipe is not one of the healthified ones, but I’m eager to try it. I think I’ll probably add some chicken and taco seasoning, and use mozzarella cheese because I like it better than the cheese they suggest. I’ll try it this week and let you know how it goes!

Santa Fe Foldover

prep time:15 min

start to finish:45 min

makes:3 servings

1	cup Bisquick Heart Smart® mix
2	tablespoons cornmeal
1/4	cup very hot water
1	cup canned no-salt-added black beans, drained, rinsed
1/3	cup Old El Paso® Thick 'n Chunky salsa
2	tablespoons sliced green onions (2 medium)
1/4	cup shredded reduced-fat Colby-Monterey Jack cheese blend (1 oz)
1/2	cup shredded lettuce
1/3	cup chopped tomato
3	tablespoons fat-free sour cream
1.	Move oven rack to lowest position. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray.
2.	In small bowl, stir Bisquick® mix, cornmeal and very hot water until soft dough forms. Place on surface sprinkled with Bisquick mix, gently rolling to coat. Shape into ball; knead about 5 times or until smooth. Roll dough into 10-inch circle; fold into fourths. Unfold on pizza pan. In small bowl, stir together beans and salsa; spread over dough to within 2 inches of edge. Sprinkle with onions. Fold edge over. Sprinkle cheese over beans.
3.	Bake 25 to 28 minutes or until crust is golden brown and cheese is melted. Top with remaining ingredients.
**Note: Some of the comments on the website mentioned that it may only need to cook for 15-20 minutes so watch it carefully!

Nutritional Information

1 Serving:

Calories 300 (Calories from Fat 45) !!!!!!!! So great!!

Total Fat 5g (Saturated Fat 1g, Trans Fat 0g)

Cholesterol 5mg;Sodium 640mg

Total Carbohydrate 53g (Dietary Fiber 6g, Sugars 6g)

Protein 11g

Ok, here is my first entry. I decided that since everyone uses this recipe anyway, I would start here so you all have a written copy. It is really not 'my' recipe, I not even sure where I got it, but I love it and we use it all the time.

Pizza Dough - makes enough for one large pizza

Mix
1 cup plus 2 tablespoons warm water
2 1/2 teaspoons regular active dry yeast (or one package)
1 tablespoon sugar

Add
2 tablespoons oil

Mix Into

3 cups flour
1 tsp salt

Spread on the pizza pan, let it sit for a minute and then spread it a little more, forming a crust
Add sauce, cheese and all your favorite toppings. Bake for 15-30 minutes at 375 degrees. Keep an eye on it-its done when the crust is golden brown and the cheese is melted. Enjoy!!

tin foil dinners that non campers can enjoy

I love tine foil dinners but I do not love to camp! I was excited when my neighbor Kassie(aka super woman that knows everything) told me that I can make them at home.
They are sooooo easy and have no clean up!!

you need
Meat of choice-I use chicken
creme of chicken soup
frozen veggies I like the California mix
an onion
potatoes I like to use the red ones for this
McComicks grill mates-Montreal Steak seasoning(this seasoning is amazing and is a must have)
cooking spray
tin foil

Make an individual dinner for each person. Let the kids help to add to the fun

tear off a large piece of tin foil
spray with cooking spray
chop and add chicken
chop and add onion
add some veggies
chop and add potatoes
add a couple table spoons of creme of chicken soup
sprinkle or shake on fabulous seasoning

fold up tin foil like a present make sure it is sealed tight at the ends but has some breathing room in the middle

throw on the grill or bake at 420 for about 20 to 30 minutes until the meat is cooked through and veggies and potatoes are tender

This is a do what you want with recipe. You can add or take out anything to personalize it for your own taste buds! The only thing I highly recommend is the seasoning!! Yes it's that good.

This meal goes great with rolls!!

chocolate pudding pie

Here is one of Aaron's favorites! It's very easy and inexpensive to make.

Chocolate Pudding Pie

prep time-5 minutes
total time-(including refrigeration) 3 hours and 30 minutes

1 1/2 cold milk
1 pkg (4 serving size) chocolate flavor instant pudding (I use the sugar free)
1 Oreo pie crust
2 cups thawed cool whip divided (I also use the fat free on this)

pour milk into large bowl. Add dry pudding mix. Beat with wire whisk for 2 minutes. Spoon half into pie crust

gently stir 1cup of cool whip into remaining pudding and spoon over pudding layer in crust

top with remaining cup of cool whip

refrigerate for 3 hours store in fridge

Enjoy!!!

Oreo Cookies

Okay, so everyone has posted awesome recipes so far and Casey and I can't wait to try them. Since I am brand new to this whole blogging thing, I am going to go with a Casey and Kristi classic for this first post. Here goes...

Cookies:
2 Devil's Food cakes mixes
1 1/2 cup shortening
4 eggs
Mix well and roll into small balls
Bake on ungreased cookie sheet at 350 degrees for about 9 minutes

Filling:
2 3/4 cup powdered sugar
1 8 oz. pkg. cream cheese
1/4 cup butter
1 Tbs. vanilla
Mix until smooth
Press 2 cookies together with filling between and enjoy!

Warning! Don't anybody actually make these cookies unless you are giving them away because you will definitely eat them and ruin your New Year's resolution!

Italian Chicken

Sorry this is a little late

4 boneless skinless chicken breasts
1/4 cup dry Italian dressing
1/4 cup Parmesan cheese


Mix dry ingredients together
dip each chicken breast in water, then in seasoning mix and place flat in casserole dish
bake at 425 for about 20 minutes

This is good to serve with or without marinara sauce
Super easy and Super good!!!

Mexican Lasagna

Yes I know it is late but I am posting my recipe.

Ingredients
3 Tablespoons extra-virgin olive oil
2 lbs ground chicken, turkey, hamburger, whatever meat you want (I use chicken breast and just chopped it up in my chopper)
2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped (or however much you like)
1 can black beans (or whatever kind of beans you like)
1 Cup taco sauce or 1 can stewed or fire roasted tomatoes (I use the stewed tomatoes and I add a little bit of fresh salsa)
1 can of corn
salt
8 (8 in) spinach flour tortillas
cheese (any kind you like)
2 scallions

Directions
Preheat a large skillet over medium heat. Add 2 T of olive oil. Add meat and season with chili powder, cumin, and red onion (I brown my chicken by itself first and chop it up. Then I put the chicken back into the pan and add everything together). Brown meat 5 min. Add taco sauce or stewed tomatoes. Add black beans and corn. Heat through 2 to 3 min. Season with salt to taste. Coat a shallow baking dish with olive oil. Cut tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, cheese, tortillas, meat and beans, cheese, tortillas. Top with cheese. Bake lasagna 12-15 min until the cheese is brown and bubbly. Top with scallions and sour cream or whatever you like.

It is super easy to make. When I made it I made half with beans for Derek and half without for me and baked it in the same dish. There are lots of different ways to change this up so really just add what you like.

Thank you Rachel Ray for this recipe. If you want to watch a video on it you can find it on foodnetwork.com and look under the chefs. Pick Rachel Ray and go from there.

Good luck and enjoy!!

Recipe # 1 Slow Cooker Chicken Taco Soup

By: Michelle

Alrighty then…day number one and I decided to start off with one of my favorite crock pot din dins. I’m not a big Mexican food eater because it usually makes me SUPER sick, so I usually go with Café Rio, or flautas. That’s it. Then one trip out to California, Andy’s mom made this soup and I absolutely love it. Its real easy, and because it is the beginning of the year, of course Andy and I are trying to eat healthy so this soup is really healthy. The recipe Andy’s mom gave me had all the nutritional information as well, so here it is!

What you need:

2 cans of canned Corn

1 can of Chili Beans

1 can of Black Beans

2 cans of Stewed Tomatoes with green chilis

1 can Chicken Broth

1 small can of Tomato Sauce

2 Large Chicken Breasts

1 packet of Taco Seasoning

Optional:

Fat Free Sour Cream

A bag of Fritos or tortilla strips

Grated Cheese

*I don’t do spicy in the least bit so I do one can of regular stewed tomatoes and one can with the chilis.

Hint: Living with Andy's grandma who cooks every meal definitely has paid off. She taught me to always use a bag in the crock pot so that you don't have to clean it! However, crock pot bags can be a bit pricey, so she just uses oven bags cuz they're cheaper and still work perfectly! Oh, and don't tuck it in between the crock pot bowl and crock pot...its just bad so don't do it!

Add all the ingredients to the crock pot, except the chicken, and stir well until mixed.

Press thawed chicken breasts in till slightly covered. Cook on your preferred setting. About an hour or two before its finished, take the chicken out, shred it, and replace it for the remaining time.

*I’m impatient so I cook it on high. This is the kind of thing that I only make when I crave it so I hate waiting for it in the slow cooker. Because of this, I also cut the chicken breasts in half so they cook faster…I know that the recipe is kinda vague when it comes to cooking time etc, so shoot for like three hours-ish? when its on high. Really, the chicken just needs to be cooked through.

Serve with chips, we like fritos even though they are not healthy, sour cream and I like mozzerella cheese but Andy likes cheddar.

Here’s the nutritional information

Fat: 1.9 grams

Carbs: 34.1 grams

Calories: 240.9 grams

Protein: 24.5 grams

Servings: 8

*Yeah, I don’t know the serving size…so its not that helpful...sorry.

Yummy Yummy in my Tummy! Hope everyone enjoys!!!

And for fun...This ugly dog likes to be annoying in the kitchen when I cook....