Ham Sandwich

I know this sounds like a cheap way out but these are the best ham sandwiches ever. Dereks brother made them for us one day and now we have them often.

Ingredients:

Flat bread
Sliced Ham
Swiss cheese
Lettuce
Tomato
White Onion
Mayo
Lighthouse ranch dressing
Sesame Seed oil

Directions:

Heat a little sesame seed oil in a pan and brown both sides of the flat bread. In another pan, with a little sesame oil, cook onion until they are clear.
When the flat bread is brown, put ham in the pan and warm it.

To assemble the sandwich:
Put ranch on one side and mayo on the other. Cut flat bread in half. Pile on Swiss cheese, ham, lettuce, tomato, onion or anything else you like.

Double-Cheese Mac and Cheese

Sorry for missing last week, we were out of town and the hotel charged $30.00 a night for internet use. Needless to say we chose not to waste that money. I know we decided to assign a different topic for each month, but seeing as how we haven’t made any real decisions yet, here’s something I made last week. I got it off another blog I read, and she got it from Better Homes and Gardens, so here you go!

DOUBLE-CHEESE MAC & CHEESE
PREP: 25 minutes BAKE: 25 minutes OVEN: 350°F


You'll need:

• 12 ounces dried penne, ziti, or rigatoni pasta
• 2 cloves garlic, minced
• 1 tablespoon butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 2 cups shredded Port du Salut or Monterey Jack Cheese (8 ounces) (I had no idea what the first cheese was, and don't care much for the second cheese, so I used Sharp!)
• 1 cup shredded American Cheese (4 ounces) (I used Mild Cheddar)
• 2 tablespoons snipped fresh organo or 1 tsp. dried oregano, crushed
• 1/2 cup soft light rye or whole wheat bread crumbs
• Snipped fresh oregano (optional)

1. Preheat the oven to 350°F. Cook the pasta according to package directions and drain.

2. While the pasta is boilin', in a large saucepan cook and stir garlic in hot butter over medium heat for about 30 seconds. Stir in flour; gradually stir in milk. Cook and stir (I used a whisk for this) until thickened and bubbly. Reduce heat. Gradually add the 8 ounces of cheese (again, I used Sharp) and the 4 ounces of cheese (and again, I used Mild Cheddar), stirring until melted. Remove the mixture from heat, stir in the cooked pasta and the fresh or dried oregano.

3. Transfer the mixture to an ungreased 2-qt. casserole dish. Top with breadcrumbs and bake, uncovered, for about 25 minutes (or until it's all nice and bubbly and hot). Let stand for 10 minutes before serving. If desired, top with more oregano. Makes 6 servings.

Note: I added chicken to make it a little more substantial. I cut the chicken into small cubes, sautéed them with Italian dressing and then threw them in the casserole dish to bake with the macaroni. The Italian seasoning gave it a little more flavor and made it a thousand times better. I think I may try adding broccoli next time to get some veggies in.

Courtesy of http://www.thechloeconspiracy.com/

Pink and Yellow Cookies

Pink and Yellow Cookies
I thought with Easter only a week away that these would be fun!!!

1/2C flour
1/2tsp baking soda
1C unsalted butter softened
2/3C granulated sugar
1 egg
1tsp vanilla extract
1/2C buttermilk
1/2tsp lemon zest
3C powdered sugar
2Tbs light corn syrup
2Tbs lemon juice
2Tbs water
Red and yellow food coloring

1-Preheat oven to 350 degrees. Line cookie sheet with parchment paper. Mix flour,baking soda and salt in bowl and set aside. Beat sugar in a mixer on medium high until light and fluffy. About 3 minutes. Beat in egg. Alterantely add the flour mixture,vanilla and buttermilk,ending with flour. Stir in lemon zest

2-Drop dough by rounded teaspoons onto cookie sheet. Bake 8-10 minutes or until cookies are lightly golden. Cool completely on a wire rack

3-For glaze,combine powdered sugar,corn syrup,lemon juice and water; mix until smooth. spoon half of the glaze into a 2nd bowland stir in 2 to 3 drops of red food coloring to tint pink. Mix 3 to 4 drops of food coloring in first bowl

4-Turn cookies flat side up. Top with glazes using a spreader or pastry bag. Let dry 30 minutes before storing

Makes 8 dozen

Pioneer Bread

Pioneer Bread

Do Not Double

2C warm water
1 tsp yeast
Dissolve
1 tsp of salt
2T honey
3C flour

Add salt and honey to yeast mixture. Gradually add flour, stir with wooden spoon until stiff but still sticky.

Cover and let rise 45 min. Pour into greased loaf pan. Bake at 300 for 45 mins

Easy Chicken Stir-fry

Sorry I forgot it was Tuesday yesterday. I guess you get a double dose tonight. I found this recipe and thought it looked good.

Ingredients
2 tsp. oil
1 lb. boneless skinless chicken breasts, cut into strips
3 cups frozen stir-fry vegetables, thawed
1/4 cup KRAFT GOOD SEASONS Asian Sesame with Ginger Dressing
2 Tbsp. soy sauce
1 Tbsp. honey
1/4 cup chopped Peanuts
4 cups hot cooked instant white rice

Directions
HEAT oil in large skillet on medium-high heat. Add chicken; cook and stir 7 min. or until no longer pink.

ADD vegetables, dressing, soy sauce and honey; mix well. Cook an additional 2 min. or until heated through. Sprinkle with peanuts.

SERVE over the rice.

my mom got this new cook book and this is something I wanted to try

Fast Fruit Salsa

1 can (8 oz) unsweetened crushed pineapple, drained

1 can (8 oz) mandarin oranges, drained and chopped

1/4 cup chopped red onion

1 tablespoon minced fresh cilantro

tortilla chips

In a large bowl, combine the pineapple, oranges, red onion and cilantro. Cover and refrigerate until serving. Serve with tortilla chips.

Dear Juliska, This one is for you:

This is a comfort food recipe - gather your best friends around you
(if one is in Austrailia-pretend like she is here, play her music, share good stories, remind her to send you her email address)

Go to the freezer and get out the ice cream, bowls, spoons (and whip cream if you have any)

Laugh, giggle and eat WAY TO MUCH ice cream-but never alone, always with friends.

I started this tradition with my good friends LuEtta and Crystal in California and continue to this day-ice cream has very few calories when eaten with friends. You laugh it all off.

Veggie and noodle stir-fry

Cut two zuccinis into long thin sticks. Heat 4 tsp sesame oil in a pan; add 1 onion,chopped and saute for 2 to 3 minutes until it softens. Add 1 tsp grated ginger,1 crushed garlic clove, zuchini, and 1 cup green beans; cook 3 to 4 minutes. Mix in 1Tbs soy sauce and a little chopped parsley. Toss in 3 cups of cooked Chinese egg noodles or linguini

Sloppy Joes

"Finger-Licking Good"

Not to rain on MaryAnne's parade, but I completely got my days mixed up and thought today was Thursday. So sorry! Anyway, this recipe reminds me of my childhood. We would always take sloppy joes to family picnics and BBQs. For some reason I was craving them the other day and decided to make them. I don't think this is the same recipe my mom used, but they are still good.

Ingredients
1 lb. hamburger
1 small onion
1 small can tomato sauce
1/2 c. ketchup
1 T. mustard
1/3 c. brown sugar
1 bay leaf
salt to taste
garlic salt to taste
pepper to taste

Directions
Cook hamburger and onion until browned. Add tomato sauce, ketchup, brown sugar, mustard, bay leaf, salt, pepper and garlic salt to taste. Simmer, adding more water, if necessary, for about 20 min. Serve on hamburger buns (we used ciabatta bread because that is what looked good to me at the store).

Chicken Jambalaya

3/4 pound boneless skinless chicken breasts cubed
3 cups chicken broth
1-1/2 cups uncooked brown rice
4 ounces reduced-fat smoked turkey sausage,diced
1/2 cup thinly sliced celery with leaves
1/2 cup onion
1/2 cup chopped green pepper
2 to 3 teaspoons cajun or creole seasoning
1 to 2 garlic cloves,minced
1/8 tsp hot pepper sauce
1 bay leaf
1 can (14-1/2onces)diced tomatoes undrained

1.In a large nonstick skillet lighlty coated with cooking spray,saute chicken for 2-3 minutes. Stir in the next 10 ingredients. Bring to a boil. Reduce heat cover and simmer for 50-60 minutes

2. Stir in tomatioes; cover and simmer10 minutes longer or until liquid is absorbed and rice is tender. Remove from heat; let stand for 5 minutes, Discard bay leaf

Leperchaun trail mix

I know that it is Jessie's turn to post but, Ellie brought this home from pre-k and I thought it was so cute I wanted to share.

Leprechaun Trail Mix


Ingredients

Lucky Charms cereal (for luck)
Corn POPS cereal (for the gold)
M&M's (milk chocolate type)(for the fun)

Throw all three in a zip lock bag and shake to mix. Eat and enjoy!!

Ellie loved this and thought it was such a fun St.Patricks day treat!!

HAPPY ST.PATRICKS DAY!!!!

Tomatillo Ranch Dressing

Last night we had taco salad for dinner and Derek will only eat it with ranch tomatillo dressing. I always have to look up the recipe. I realized if I put it on here it will be so much easier to look up. Plus now everyone can enjoy it too!

Ingredients

1 (4 ounce) packet buttermilk ranch salad dressing mix
2 tomatillos
1/2 bunch cilantro
1 garlic clove
1 lime, juice of
1 jalapeno

Directions


*Mix buttermilk dressing as directed on package.
*Combine all other ingredients and mix in a blender until creamy and smooth.
*Seal in airtight container in refrigerator.

Today you get double recipes (ok, it sounds special, but the reality is I was a slacker on Sunday and am playing catch-up) The mom is supposed to have it together, Right? -the matriarch, the head of the family, the one everyone looks up to-well, you may know the truth, but please don't ever tell my grandchildren-let them always think their grandmother really does have it all together. They will learn soon enough that while we all want to be super people, we are just people who do the best we can, accomplish what we can, and as long as we keep a smile on our face, love the ones we love, serve the best we can-and keep an eye single to the glory of our Heavenly Father, He is pleased and we should be also. It is ok not to be perfect. It is wonderful to be real.

So, for the reason I am really here, the recipe. This comes from my good friend, Danae Wood. We work together at the elementary school-she helps me maintain my emotional strength in the work place. I would not have survived this school year without she and Cristina. I made this bread one Sunday-it makes 4 loaves, it was all gone by Monday morning. I think Tanner ate the most. Grandmas smile a lot when their granddaughter like their cooking.

Bread

2/3 Cups oil
1/2 Cup instant potatoes
1/2 Cup quick oatmeal
1/2 Cup instant powdered milk
1/2 Cup honey
1 1/2 TBSP salt

Place these ingredients in the mixer and pour 3 cups of boiling water over-let sit 20 minutes

Add 2 cups cool water

Mix in:

2 TBSP yeast
5 Cups whole wheat flout
about 5 Cups white flour (you know how bread is-add what you need)

Mix 10 minutes-let rise-20-20 minutes Place in pans let rise 30 minutes
Bake 325 for 35 minutes (about) Go for that golden brown look
ENJOY!!

Vegi-Corn Salsa

A girl at work made this for a company BBQ and it is so good, I crave it all the time.

Tara’s Vegi-Corn Salsa

1 (16 oz) pkg frozen corn

1 tsp. leaf oregano

2 medium tomatoes

1/4 C. lemon juice, fresh (1 lemon squeezed)

2 small cans black olives, sliced

1/4 C. lime juice, fresh (1 to 2 limes squeezed)

1 bunch green onions, chopped

1/2 tsp. pepper

5 Garlic cloves, chopped or pressed

1/2 tsp. salt

1/3 C. olive oil

3 medium avocados, diced

3 T. cider vinegar

In a small bowl, mix seasonings and garlic together, set aside. In a large bowl combine corn, onions, and olives. Pour seasonings over corn and stir, set aside to marinate. Before serving add avocado and tomatoes. Serve with tortilla chips (Lime are the best)

Popeyes

Growing up we called these Popeyes but most people call them German Pancakes. They were one our favorites as kids and my girls love them also!!

Ingredients
1C flour
6 eggs
1/4 tsp salt
1C milk
1/2C (1 stick)butter melted

In blender combine flour,eggs,salt and milk. Melt butter in a 9x13 baking pan in 350 degree oven until hot and sizzling. Pour batter into hot pan and bake 25 min.
Top with your favorite syrup and serve

Authentic Mexican Enchiladas

A few weeks ago we ate dinner with a family in our ward and this is what they made for us. The mother is from Mexico so naturally I had her show me how to make these awesome enchiladas. We have made them at home since because they are so good--but not too often because they probably aren't the healthiest. This picture doesn't really do them justice, but if you like mexican food, like I do, these are worth a try.

Ingredients

1 pkg. soft corn tortillas

Canola oil
1 can green enchilada sauce (we like medium)
Sour cream

Shredded chicken

Shredded lettuce

Shredded mozzarella cheese

Directions

"ESTA BIEN!!!"

Boil chicken with onions and salt. Cool slightly and shred, season as desired (we just used a little salt and pepper). Heat oil in skillet to about medium. Warm green sauce in separate sauce pan to low. Fry tortilla in oil just until it begins to get crispy. Drain from oil and transfer to pan of green sauce. Remove from sauce and fold in half on plate. Repeat until you have desired amount of enchiladas on your plate. Layer the remaining ingredients in this order: sour cream, chicken, lettuce, cheese. The kids preferred to have tostadas instead of enchiladas and the only difference was cooking the tortillas until crispy and omitting the green sauce.

Italian Chicken

Ingredients:
1 Tablespoon flour
1/2 Tablespoon chicken granules
1 - 1 1/2 Tablespoons Italian seasoning
6 boneless, skinless chicken breasts
1 Can diced Italian or basil, oregano flavored tomatoes
2 Tablespoons olive oil

Directions:
*In a large baking bag, place flour, chicken granules and Italian seasoning.
*Shake bag until bag is well coated and seasonings are combined.
*Add chicken, tomatoes and olive oil to the bag.
* Gently coat the chicken.
*Tie the bag and cut slits in the bag .
*Put the baking bag on a large dripper pan and bake at 350 for 1 hour.
*Serve with pasta or rice.
(I don't know what a dripper pan is so I just put the bag in a normal baking pan)

Basic Crepes

Ingredients

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

This is how the recipe appears on allrecipes.com but I took the advice in some of the comments and actually mixed all the wet ingredients in first, then added the flour and salt. It made the batter much smoother and seemed more practical. Also, I added a little bit of vanilla and sugar to make them more of a dessert crepe.

They turned out pretty good, it just took a while to get the hang of flipping a crepe…it’s not as easy as it looks!

I served them with strawberries and whipped cream, but you can really use anything!

Michelle's Lemonade Pie

Michelle's Lemonade Pie

Ingredients

1 deep dish graham cracker pie crust
1 container vanilla ice cream
1 container cool whip
1 container pink lemonade

Direction

Thaw ice cream,lemonade and cool whip slightly. Mix cool whip and ice cream until blended. Add pink lemonade to taste. Poor mixture into graham cracker pie crust. Freeze until set. Put balance of mixture in cool whip container and leave in freezer for future pie. Just don't forget and think it's cool whip.

Rigatoni Bake

Ingredients:

1 lb ziti or rigatoni pasta
1/2lb cooked hamburger
1 16 oz container cottage cheese
8 oz monterey jack cheese
1 C milk
1 jar spaghetti sauce

Insturctions:

Cook pasta, toss in cottage cheese and milk. Place in 9x13 casserole dish. Sprinkle with grated cheese, cover with spagetti sauce and hamburger. Bake at 350 degrees for 30 minutes

90 minute bread

Thank you Heather for this recipe!!! This bread recipe is so easy anyone can make it. Plus it's delicious, the girls love it!!!

Ingredients
3 1/2 cups of warm water
2 T dry yeast
1 tsp salt
1/2 cup oil
1/2 cup sugar
8-9 cups of flour

Mix, Knead for 7 minutes, let rise for 15 minutes. divide into loaves. Let rise for 30 minutes. Bake at 375 degrees for 30 minutes.

Polynesian Skillet

" Tastes Much Better Than Rocks!!!"

This recipe is one of my mom's and is one in our regular rotation. I apologize for posting another chicken and rice recipe but I guess that is what we eat the most of. Plus it is really good!

2 boneless, skinless chicken breasts, cut into 1/4-inch strips

1 T. oil

1 medium onion, sliced

1 green pepper, chopped

1 15-ounce can pineapple chunks

2 tsp. chicken bouillon granules, OR 2 cubes

1 c. water

1/4 c. vinegar, any type

1/2 c. brown sugar

2 Tbsp. Soy sauce

2 Tbsp. cornstarch

1 11-ounce can mandarin oranges, drained

In a large skillet, saute chicken in oil until lightly browned. If you prefer not to use oil, just spray PAM on the skillet and use the chicken's natural juices to cook.

Add onion and green pepper. Stir fry until vegetables are tender.

Add 1/2 cup of pineapple juice, bouillon, water, vinegar and brown sugar to the skillet and stir.

In a small bowl, off to the side, combine soy sauce and cornstarch. Mix well to smooth out any clumps. Stir the cornstarch mixture into the chicken, vegetables and sauce.

Simmer until mixture thickens, stirring constantly. This should take 5-10 minutes, and the mixture will turn more transparant as it thickens.

Add pineapple and mandarin oranges. (I personally prefer to leave the oranges out)

Serve over rice. Serves 6-8.

Banana Bread

This sounds good so I'm putting it on here

3 medium smashed bananas

1/2 c. margarine or butter, softened

1 c. sugar

1/2 tsp. salt

1 tsp. vanilla

2 eggs

1 1/2 tsp. baking powder

1 3/4 c. flour

Preheat oven to 350-375 depending on elevation (350 for high elevation). Grease and flour bread pan. Mix margarine (or butter) and sugar until smooth. Add egg, salt, vanilla, baking powder and mix well. Stir in bananas. Mix in flour and pour into bread pan. Bake for one hour. Makes one loaf.

P.S. I vote that MaryAnne or Sarah should make this so that i can eat some :)

Lemony Chicken Pasta Toss

Ingredients:
2 Tablespoons cornstarch
1 Can (14 1/2) oz. chicken broth
2 Tablespoons lemon juice
1 Tablespoon Dijon-style mustard
1/2 teaspoon garlic powder
1 Tablespoon olive oil
1 lb skinless, boneless chicken breasts, cut into strips
3 Tablespoons chopped fresh parsley or 1 Tablespoon dried parsley flakes
4 Cups hot cooked thin spaghetti (about 8 oz. dry)

Directions:
*Cook spaghetti. While spaghetti is cooking:

*In a small bowl, stir together cornstarch, broth, lemon juice, mustard and garlic powder until smooth; set aside.
*In a skillet over medium-high heat, in hot oil, cook chicken until browned, stirring often. Pour off fat
*Reduce heat to medium. In same skillet, add reserved cornstarch mixture. Cook until mixture boils and thickens, stirring occasionally. Stir in parsley. Toss with spaghetti. If desired, garnish with fresh parsley and lemon.

I love this recipe because it is super easy to make and tastes nice and light.

Red Velvet Cupcakes and Frosting

A couple weeks ago, Andy came home from work saying a girl from work brought the best red velvet cupcakes ever. I decided to try and find a recipe and top those cupcakes. I made it with the frosting listed below and they were actually very very good. Not so healthy, but a really nice, but rich, treat.

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

1 pound cream cheese, softened

2 sticks butter , softened

1 teaspoon vanilla extract

4 cups sifted confectioners' sugar

Chopped pecans and fresh raspberries or strawberries, for garnish

**This made A LOT of frosting. You may be able to cut it in half.

I can't figure out why this thing makes my font so wierd...sorry.