Sunday, June 28, 2009

Grilled Bananas

This is a delicious treat for after dinner.
cut tops off the bananas
slice bananas down the middle
spray grill with pam
lay bananas peel side up for about 3 min then flip over for another 3 to 5 min.
Take out of peel and put on plate
drizzle maple syrup over top and top with whip cream.
My kids thought this was the best treat ever and can't wait until we have it again (after much complaining while watching me grill the bananas)
Moral of the story always good to try something new!!!

Tangy Barbecue Chicken

This recipe is from Bobby Flay
Soooooooo good!
1 cup ketchup
1/2 cup cider vinegar
3 T molasses
3 T brown sugar
1 T dried mustard
1 T soy sauce
2 tsp Worcestershire sauce
1 cup water
salt and pepper to taste

Bobby cooks the sauce for 30 min until thick then spreads on the chicken while cooking.
I marinated the chicken in the sauce then cooked the sauce for 10 min. Basted the chicken with the cooked sauce and poured some over the chicken on the plate when done. I also added 1 cup of Coke to the marinade. Best barbecue chicken I've had in a while.

Wednesday, June 24, 2009

Country Egg Scramble

I found this recipe on Real Mom Kitchen and had to try it for our weekly "Breakfast Wednesday" Dinner! We all loved it, but I would definitely recommend the pepper jack cheese for added flavor and kick!!
I think this would be a great camping breakfast, especially if you precooked the potatoes before you went!
Country Egg Scramble
6-7 (medium sized) new red potatoes, cubed (I used regular russett ones and it was good too)
8 eggs
1/3 cup milk
1/4 tsp salt
1/8 tsp pepper
4 medium green onions, sliced (1/4 cup)
6 slices bacon
1 cup cheese (use pepperjack for added flavor)
Heat 1 inch water to boiling in 2-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat to medium-low. Cover and cook 6-8 minutes or until potatoes are tender (it took her 15 min. and me about 10 min.).
Beat eggs, milk, salt and pepper with fork or wire wisk until a uniform yellow color; set aside.
In a large skillet, cook the bacon until crispy and then remove. Add potatoes to skillet, cooking them in the bacon grease (I drained some of the grease first!). Cook potatoes about 3-5 minutes, turning them occasionally until light brown. Stir in green onions. Cook 1 minute more, stirring constantly.
Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3-4 minutes or until eggs are thickened throughout but still moist. Dice up cooked bacon and Sprinkle top with bacon and cheese!

Tuesday, June 23, 2009

Perfect Pie Crust

I didn't use this recipe, but it was given to me a few years back by Desiree from her mom!
I am sure that this is a great recipe!
Perfect Pie Crust
5 cups of flour
1 egg
2 tsp salt
2 TBSP vinegar
2 cups shortening
Blend together well the shortening, flour and salt to a nice crumble texture.
Put the egg in a one cup measuring cup and beat it with a fork. Add the vinegar, then add enough cold water to make 1 full cup.
Add the liquid to the flour mixture to make a soft dough.
The recipe says this makes 5 pie crusts, but she has gotten at least 6 out of it.
You can roll it out and put it in your pie tins and freeze until you need it!

Super Simple Banana Cream Pie

Well the filling is super simple, but I have yet to say making a crust is super simple! But you can always buy one at the store or keep practicing as I am doing! I found this in my recipe box, one my mom gave me, but not sure where it originated before that! It turned out super yummy and a good way to use bananas if you ask me!
Banana Cream Pie
1 8oz pkg. cream cheese
1 large box instant vanilla pudding
1 tsp vanilla
1/2 cup milk
2 cups milk
2-3 bananas, sliced
Bake a pie crust. (I used the recipe in the Betty Crocker cook book)
Cream together the 1/2 cup milk and cream cheese (better to leave the cream cheese out of the fridge for a while too).
In separate container, mix together the pudding and 2 cups of milk.
Fold the cream cheese mixture into the pudding/milk mixture. Add vanilla.
Place bananas on bottom of pie shell--enough banans slices to completely layer bottom.
Add pie filling on top of bananas and refrigerate until set up!

Friday, June 19, 2009

Baked Chicken Taquitos

I found this recipe on My Kitchen Cafe and had to try them! They were definitely a hit with our family and really easy! I actually put them together and went to a baseball game, came home and they took about 20 minutes and were ready to go!
Baked Chicken Taquitos
adapted from Our Best Bites

Makes 14-16 taquitos (served our family of two adults and three kids with three or four leftover for lunch the next day)

4 ounces cream cheese, softened
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
3 tablespoons chopped cilantro
1 green onion, sliced finely (white and green parts to equal about 2 tablespoons)
2 cups shredded cooked chicken (I cook large batches of chicken in my crockpot with a little chicken broth and salt, shred it and freeze it for meals like this)
1 cup grated monterey jack cheese (use pepperjack if you like a little heat)

small yellow or white corn tortillas
kosher salt
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

In a medium-sized bowl, mix softened cream cheese, green salsa, lime juice, cumin, chili powder, onion powder and garlic powder. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare this step ahead of time (which I did - I made it the morning of). Just keep the mixture in the fridge.

Working with a few tortillas at a time, place 3-4 between two damp paper towels and microwave for 30-45 seconds, until tortillas are soft and pliable and don't crack while rolling. Place 2-3 tablespoons of the chicken mixture on the lower third of a soft tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can. (A few of mine wanted to rebel and come unrolled so I stuck a toothpick through them to keep them right and tight.)

Place filled taquitos seam side down on the baking sheet, making sure they don't touch each other. When ready to bake, spray the tops lightly with cooking spray or an oil mister and lightly sprinkle some kosher (coarse) salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Serve immediately. Taquitos can be dipped in in salsa, sour cream, guacamole, or any other combination you can dream up (my kids liked ranch dressing - go figure).

Caramel Corn

I haven't tried this recipe, but was told it was really good!! On the blog she describes this as not a gooey recipe, but more on the drier side!

Microwave Caramel Popcorn
2-3 quarts popped popcorn (all just depends on how coated you want your popcorn)
1/2 cup butter
1 cup brown sugar
1/4 cup light corn syrup
1/2 tsp. salt
3/4 tsp baking soda
In a large microwave safe bowl, microwave butter, sugar, syrup, and salt on high for 2 1/2 to 3 minutes until bubbling. Remove from microwave and mix in baking soda. Put popcorn in a paper grocery sack and pour caramel over popcorn. Fold down top of grocery sack and put in microwave. Microwave on high for 1 minute and 20 seconds. Take sack out of microwave and shake to even coat the popcorn. Pour out on cookie sheet to cool.

Ooey Gooey Caramel Popcorn

I found this recipe in the comments of Real mom Kitchen! She was looking for a ooey gooey caramel corn recipe and a lady gave her this one! I tried it and it was really good and messy! Next time I will make sure and get all the hard kernels out though!!
Caramel Corn

8 cups popped corn (about 1/2 cup unpopped)
(I used a little more than that and it was still gooey!)
3/4 cup sugar
3/4 brown sugar (packed)
1/2 cup light corn syrup
1/2 cup water
1 tsp white vinegar
1/4 tsp salt
3/4 cup butter

Measure popped corn into large bowl. Combine sugars, corn syrup, water, vinegar and salt in 2-quart sauce pan. Heat to boiling over medium-high heat, stirring frequently. Cook, stirring constantly after boiling, to 260 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a hard ball).

Reduce heat to low; stir in butter until melted. Pour syrup in thin stream over popcorn in bowl, stirring until popcorn is well coated. Spread mixture on baking sheet. Cool!

Wednesday, June 10, 2009

Strawberry Freezer Jam

I finally decided today to make freezer jam! I bought some strawberries from Costco and made it, really easily and quickly! It is definitely simpler than the other canning method for jam and I really like the fresh fruit taste! I will have to check it tomorrow and hopefully it set up right!
I did read to use the recipe on your Pectin box, I had SUREJEL pectin and used that recipe, but I found this recipe on and she used MCP Pectin!
So try this one with the MCP pectin or try the recipe in the box!
MCP Pectin Freezer Jam
3 1/4 cups prepared fruit (buy about 2 qt. fully ripe strawberries)
1/4 cup fresh lemon juice
1 box MCP Pectin
1 cup corn syrup
4 1/2 cups sugar, measured into separate bowl
RINSE and clean plastic containers and lids with boiling water (I bought BALL freezer containers). Dry thoroughly.
CRUSH strawberries thoroughly, one layer at a time (I used a potatoe masher). Measure exactly 3 1/4 cups crushed strawberries into large bowl. Stir in lemon juice. Stir in pectin; let stand 30 min., stirring every 5 min. Stir in corn syrup. Gradually add sugar, stirring until well blended. Stir an additional 3 minutes or until sugar is completely dissolved and no longer grainy. ( A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam in now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year!
Thaw in refrigerator before using.

Monday, June 8, 2009

Double Chocolate Pudding Cake

This is a really chocolately cake that is super yummy and one you can let your kids help you make!
This recipe is from the Family Fun Magazine!


1 cup flour

2/3 cup sugar

4 tablespoons unsweetened cocoa powder

1 1/2 teaspoons baking powder

1/4 teaspoon salt

2/3 cup packed light brown sugar

1 large egg

1/2 cup milk

1/4 cup (4 tablespoons) butter, melted and slightly cooled

1 1/2 teaspoons vanilla extract

3/4 cup semisweet chocolate chips

1 1/2 cups boiling water

1. Generously grease a 9-inch square cake pan with butter. (You can also use a 9 1/2-inch deep-dish pie pan, provided that the sides measure at least 2 inches high.) Heat the oven to 350° F.

2. In a large bowl, sift together the flour, sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt.

3. In a medium-size bowl, stir the remaining 2 tablespoons of cocoa powder into the brown sugar. Rub the mixture with your fingers, breaking up any sugar lumps, until evenly combined. Set the bowl aside.

4. Make a well in the flour mixture. Add the egg, milk, melted butter, and vanilla extract. Whisk the liquids to blend them, then briskly stir the entire mixture, pulling the dry ingredients in from the sides to make a uniform batter.

5. Scrape the batter into the buttered pan and spread it evenly with a spoon. Sprinkle the chocolate chips over the batter. Then spread all of the brown sugar mixture evenly over the top.

6. Slowly pour the boiling water over the batter. Place the pan on the center rack and bake the cake for 30 minutes. When it's done, the cake will be baked through, but there will be a thick layer of chocolate pudding at the bottom. Because this is difficult to check with a toothpick, it's best to rely on time to determine when the cake is finished.

7. Transfer the cake to a wire rack and let it cool for about 10 minutes before serving. You can cut the cake into squares or slices, or simply spoon it out of the baking dish. Serve topped with whipped cream or ice cream. Makes 6 to 8 servings.

Cookies 'n Creme Pudding Pops

Just say YUM YUM YUM!!!

Cookies 'n Creme Pudding Pops

2 cups milk
1 pkg (4 serving size) vanilla or chocolate flavor instant pudding
1/2 cup thawed cool whip topping
6 oreo cookies (I used 7)
9 3-oz paper cups
9 popsicle sticks
1. Pour milk into medium bowl. Add dry pudding mix. Beat with wire whisk for 2 min.
2. Place cookies in resealable plastic bag; crush with rolling pin.
3. Gently stir in whipped topping and crushed cookies into pudding mixture
4. Scoop pudding mixture into cups.
5. Place popsicle sticks into each for a handle and freeze 5 hours or until firm.
6. When ready to eat, place bottom of each cup in medium bowl of warm water for 15 sec. Press bottom of cup firmly to release. (Or if you are impatient, just tear the cup and eat!)

Friday, June 5, 2009

Quick Weeknight Asian Turkey Lettuce Wraps

I got this recipe from my cousins blog months ago and she got it from this website, Picky Palate. It it really a great recipe site for making kid friendly meals.
It sounded good so I printed it out and finally gave it a try last night. All the reviews were right, everyone loves it, it was a hit at our house. Everyone but my 'I hate all green vegetables' child but he still ate the filling up.

Quick Weeknight Asian Turkey Lettuce Wraps
2 Tablespoons extra virgin olive oil
1 Cup finely chopped onion
1 lb ground turkey breast
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt (I used Lawry’s)
1 12 oz bag of Broccoli Slaw (found it at Super Target, saw it at Sprouts also)
1 small can drained water chestnuts (chopped)
½ Cup Yoshida’s Teriyaki Sauce (I found Teriyaki sauce that had ginger and sesame in it so I left out the sesame oil and it was really yummy:)
1 teaspoon sesame oil

Approximately 15 Butter Lettuce leaves (you can also use iceberg lettuce leaves)

1. Place oil into a large 5 qt skillet or other large pan over medium heat. When hot, add onion and cook for 5 minutes to soften. Add ground turkey, salt, pepper and garlic salt. Brown and crumble until cooked through.

2. When turkey is cooked, stir in broccoli slaw, water chestnuts, teriyaki sauce and sesame oil. Cook for another 10-15 minutes or until heated through. Reduce heat to low until ready to serve. Serve spoonfuls inside lettuce leaves. Enjoy!

Monday, June 1, 2009

Pepperoni Bread

I found this from the Rhodes site! It even gives you video instructions if you want
This was very simple and an alternative to making pizza!
We dipped our bread in pizza sauce and ranch!
Pepperoni Bread
12 Rhodes dinner rolls or 1 loaf rhodes bread dough, thawed and risen (I used one of my basic roll doughs instead)
2 tbsp butter, melted
1/4 tsp oregano
1/2 tsp parsley flakes
1/4 tsp seasoned salt
4 ounces pepperoni slices
1 cup grated mozzarella cheese
Spray counter lightly with non-stick cooking spray. Roll loaf or combined dinner rolls into a 12x18 inch rectangle. Combine butter with seasonings. Brush mixture on dough, reserving a small amount to brush on top later. Arrange pepperoni on top of seasoning mixture and sprinkle with cheese. Beginning with a long side, roll up dough jelly roll style. Tuck ends under and place, seam side down, on a large sprayed baking sheet. Using a sharp serrated knife cut several vents in the top. Brush with reserved seasoning mixture. Cover with sprayed plastic wrap and let rise for 30 minutes.
Remove wrap and bake at 350 for 20-25 minutes!